Scientific Name: Portulaca oleracea
Country of Origin: Mexico
Purslane, also known as little hogweed belongs to the portulaca oleracea family. It is a succulent leafy green used in many Mediterranean and Latino cuisines. It has two cultivated varieties, green leaf and gold, but the wild purslane is also edible. This crop grows well in warm weather and is susceptibility to frost injury; in Australia the plants grow quite large and can produce thousands of seeds, yet to Britain numbers are very low. The leaves are a great source of omega-3 fatty acids. When young, the leaves pair well with salad and can be used as a soup thickener, but as they become older the leaves begin to have a spicy, salty and somewhat sour flavor. The seeds can be group up into a powder then used in that form. Purslane can also be applied to burns, used to treat coughs, insect stings, stomach aches, and much more.
Purslane and Avocado Tacos
Purslane - Harvest and Post-Harvest Handling
Purslane - Harvest and Post-Harvest Handling was produced at Flats Mentor Farm, a program of World Farmers. This video is meant to inform and guide mentee farmers at the Flats Mentor Farm on the crop Purslane, and is translated into Hmong, Spanish, and Swahili to mirror the demographics of our farmers and the populations they serve. We hope this resource will be useful to farmers producing similar crops. Purslane is a succulent leafy green used in many Mediterranean and Latino cuisines. Native to Asia it has been adapted by many cultures across the globe.