Purslane is a leaf vegetable that can be used either fresh in salads or cooked like spinach.
It has a slightly sour and salty taste and is eaten throughout much of Europe and Asia. Because of its mucilaginous quality it is also suitable for soups and stews.
Purslane contains more omega-3 fatty acids than any other leafy vegetable plant. And according to Dr. Artemis Simopoulos – world renowned author and nutrition researcher- purslane has .01 mg/g of EPA – an omega-3 fatty acid normally found mostly in fish and some algae (like spirulina).
Selecting and Storing Purslane
Buy fresh purslane with crisp, bright leaves. Store in the crisper of your refrigerator.