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).

Purslane is also an excellent source of magnesium, beta-carotene and vitamin C.

Selecting and Storing Purslane

Buy fresh purslane with crisp, bright leaves. Store in the crisper of your refrigerator.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Corn, No Yeast, No Peanuts, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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