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I had an cyst that was super painful on my back, messed around for 2 WEEKS trying to heal it….mashed some Purslane and applied it, no lie the next morning it was completely flat. Talk about amazed!!! 💯
Thanks, so many of the natural wild plants have what I call all the "anti's" antibacterial, antiviral, anti fungal, anti-inflammatory. Evidently this is too
I had a large planter like yours with soil and compost in it, which I intended to plant something in. One day I went out and saw that God had decided I needed a big lovely patch of purslane. Father knows best.
We Indians have been eating this plant by adding potatoes 🥔 in it for cooking from ages, this weed grows normally in potatoes field 😋 it is know as *Kulpha*
@@GutenGardening take 1lb of this weed chopped roughly (wash before chop) 1 whole onion roughly chopped 6 cloves of garlic sliced slightly thick 2 tsp olive oil 1 green chili finely chopped (optional) Salt to taste Heat oil to high add onion cook for 2 minutes add the chopped garlic and chilli cook another 2 minutes then add the weeds and cook in high heat for another 5-7 minutes add salt. We eat it with white steam rice as a side and sometimes we add peeled shrimp
I remember as a kid someone called the principal on me for trying to eat this exact plant. I got a detention and was told not to pick up random plants and eat them. She told me these were poisonous and I never touched it again. Thanks public education, did me wonders.
Lol we the people need to educate ourselves more on these things. She failed you. Like he was explaining spurge or milkweed is purslane's poisonous lookalike and I found them growing together as I was pulling purslane. The milkweed was bleeding milk right away when I broke the stem. Glad I noticed or they would've been mixed in.
I spend hours removing this from my plant beds. I had no idea it's edible & healthy. Time to change my habits & save time as well. Thanks for this info!
Ha, we had ducklings for a few weeks this spring and filled a little plastic pool for them to swim in. We'd then dump the water out onto our paver patio. Sadly, when the water went into the cracks, there was some fairly extensive duck poop and associated nutrients that went in also. For the first time ever, we've got purslane growing where the waste water went. Also a ton of little volunteer tomatoe plants. Amazing.
You will be surprised how good it is if you cook it right. If you know how to cook collard greens cook this the same way put some smoked pork ham hocks or something so good.
In my country we cook purslane as salad. Boil it not long, add salt, garlic and oil to your taste. Some add vinegar too. You can cook it an keep in fridge a couple of weeks. Very healthy,tasty food. Good for digestion,etc. Nice with fried chicken, potatoes, pork; goes well as a salad. More soft before it starts blooming. 🕯️🇬🇪 Georgia, Tbilisi ❤
Thank you for sharing your recipe for purslane salad from Georgia! It's great to know that it's a versatile ingredient that pairs well with fried chicken, potatoes, and pork.
Hey.. do you know if you can eat the more cultivated types of purslane.. I found some at my local greenhouse this spring. They came as either orange & white or pink & white flowers.. Very pretty.. 😊 I figured as I haven't had much luck growing beautiful fuchsias, I would try these the purslane instead.. they are doing quite well..😊
I have this growing abundantly in my flower bed and I leave it to grow large to act as a ground cover because I like the way it looks. Knowing that I can eat it and it has high nutritional value makes me like it even more. Thanks for the info!
I have a lot of this under my tomato plants & around strawberry plants. I had heard that it was edible, but wasn't sure about it. I do like how it acts as a ground cover so I haven't tried to eliminate it, just reduce it somewhat. Salad for supper tonight, so I will go out and collect some purslane to give it a go. Thanks.
Nutrient rich is actually an understatement for purslane. It is a super food! It is portrayed as King's foil or pig's weed in Lord of the Rings. From there you know it increases rate of wound healing, neutralizes poisons etc... It is a potent medicinal herb!
We live in a rural area of Arizona- we have to haul our water, I mention this only to point out the fact that we seriously conserve water: it’s all dirt & rocks here. But yes, the mighty purslane weed/plant still continues to “pop up” all on its own. Thank you for pointing out the health benefits of this amazing power-house! ❤
It’s in Ohio. I never knew what it was. I let it grow freely in my front yard this year. It’s crazy everywhere. But I live in an old dry river bottom. All sand & rock.
From my understanding Purslane was sold decades ago as a common vegetable in markets. It was common in the Midwest during the depression era years. What brought me here was it grows in my back yard as like a sort of spider like crawling weed in the back with distinct purple stem and bulbous flat mushy stubby leaves.
That is a really interesting historical point. I can imagine that, at that time in particular, there was a lot of trial and error to see which additional plants would be edible and grow readily. Thank you for sharing.
Here in Southern California, it is still sold in some supermarkets that cater to the Latino community. However, the price is kind of high for such small bunches of bruised herbs. Fortunately, it grows wildly in my backyard and despite the neglect it looks a lot fresher and colorful than the commercially grown one. In Mexico it is cooked in a simple and delicious way, just sauteed with tomato, onion, garlic and some green chili (i.e. serranos). BTW, the preferred variety of grown purslane here is a green cultivar. The flavor is similar, but the purple one looks better, and it could possibly have more antioxidants.
I made is sauteed with avacado oil, onion, garlic, crushed red pepper and topped with lemon juice and parmesan cheese. Add a few pistachio nuts on top.
Purslane showed up last year in my fairly new raised beds. She volunteered from somewhere! Maybe the birds, maybe the mulch or compost but there she was! I was so excited as, somehow I recognized it as purslane from earlier herb studies. So I checked online, just to be sure and began harvesting to eat. Yummy! Now it self-seeds and is back again this year! I leave her alone and although we’ve had drought here for several weeks, she’s come back after a rain and I harvested some. Plan to keep it as a ground cover and edible super-food!
Purslane grows in soil that other plants will not grow in. I make soup out of it and my kids love it. A red onion, some salt, tomato, and put it all in some broth and it tastes great!
I lived in the desert and it grew there without issue wherever I watered. I moved to the mountains (6840 feet) and it grows here too even with over three feet of snow on the ground during the winter, it still came up in the late spring!
I've been eating this plant for years. But it also makes a fabulous farm animal fodder, my chickens and ducks absolutely love it, pigs, goats and sheep. It's an excellent cut-and-come-again plant I pull up all of the side shoots in one hand and cut about an inch and a half from the base so it can regrow. You can dig it up and Transplant it anywhere you'd like. Free food for us and our animals!
mom always made Chuleta de Puerco con Verdolagas / pork chop with purslane (onions 'n tomatoes added) i actually pick them wherever i find it and plant it in my garden and eat 😋
@@Fix-It-Jeff you can use as detox concoction. It helps deep clean all the veins and arteries. There are other herbs you'll need to add in rain water with 250 grams of these purslane. In 2.5 litres of water and 6 other herbs plus almonds and pumpkin seeds. Total ten items. You'll need to boil it on very very low heat, until the liquid reduces to 1 litre. Let it cool down and steep over night or 16 hours then sieve it and fill the air tight bottle. Once it's all ready you'll need to take this concoction 25 mls to 75 mls honey 🍯🍯. Mix it to resemble as a syrup. Always Store in fridge. Note It has to be stored in the fridge all the time until when you are ready to use take it out mix it vigorously then have I teaspoon full and drink a glass of water last thing in the night. Collect the first urine when you get up leave for a while and you'll see all the toxins have settled at the bottom of the jar. It's amazing results you can watch the testimonial on media if you wish. It's on all the platforms. Good luck. 🙏🤞👍🙌🙌🙌🙌
When COVID-19 hit, and everyone was buying all the toilet paper. We ran out of toilet paper, and had no other choice. We started using the Purslane to wipe ourselves, and it actually healed me of my decades long hemorrhoids problem. Today, i stand - still using Purslane to wipe, everyday.
Note about purslane how it tastes s also determined on the time of the day you harvest it. If you harvest it early in the morning, it has a nice, mild flavor. Pick it later in the day and it will be somewhat bitter.
Purslane is a neat plant, both in its use and the succulent way it grows. It is certainly one of the nicer "weeds" in the garden and usually grows fairly nicely alongside the veggies etc. Thank you for the shout out as well that was really nice of you and we really appreciate it! The purslane relish video was one of our older videos but it is a really nice recipe and worth trying!
It is really cool, and we enjoy the taste, though I also know they can overwhelm pretty quickly. You are welcome for the shoutout. Any time we can reference something we have learned from other channels, we will do our best to do so. :) Have a wonderful evening!
It has a fruit called Pyxidium ,a cup like thing with a tiny lid as and when it matures enough the lid automatically falls of dispersing very tiny black seeds ,when we clean Purslane with water for cooking,the black seeds settle down,if u throw this water in a pot they will germinate!!
I found purslane (little hogweed, verdolagas) and spurge (milkweed) growing amongst each other in the same spot. I would've been confused but when i started pulling i noticed a milky substance coming out of some stems and i had already learned about milkweed being poisonous. The milkweed had tiny white flowers growing on it. The purslane had no flowers at this point but i have seen yellow flowers on it before. Now i know the difference.
I think its a case of different plants being called the same thing. Additional folk names include wart spurge, summer spurge, umbrella milkweed, and wolf's-milk.@@PureU0Artificial
Purslane and chickweed taste a little better than grass, but are full of nutrients. Curly doc, poke salet picked young, wild lettuce, viola and violet leaves, and lambs quarters are also edible as well as wild chives. Lambs quarter is as good as spinach. Wild mustard, and stinging nettle are good. Stinging nettle is my favorite greens. There is nothing out there, commercially produced or wild, that tastes better than stinging nettle.
Just heard about how we can eat Purslane a few months ago and now I'm cultivating it instead of giving it to the chickens. I really like the taste and the crunch.
I love purselane and mixed in a salad of other greens it is delicious! I do recommend giving it its own raised bed area so it doesn’t overrun other vegetables. Nice channel by the way. You now have a new subscriber 😊
It's a common weed in Africa (North East of Namibia) and we take it as vegetable we've been eating those days as well. Now it is like disappearing this years. In my vernacular language in Namibia we called Purslane, "Dihenya." in mbukushu language. That other weed you showed us which look similar to purslane, do grow here too but we don't eat that one now.
In my area, it's known as 'Mexican lettuce' because it can be eaten raw or cooked. This plant can be a noxious weed if it isn't culled/thinned/harvested frequently. Be sure you want it before you plant it or you might be sorry when it takes over your garden. It actually makes a fairly attractive ground cover with its shiny green leaves and bright yellow flowers...
'Mexican lettuce,' a versatile plant with many names, indeed! Embrace its versatility while staying vigilant in your garden. Happy gardening! Thanks for sharing.
I let mine go wild last year in between all of my food plants. The whole garden looked gorgeous with these lovely green low mats surrounding each plant and the purslane blocked out all other weeds. It was easy to pull up the ones who wanted to crowd the big plants… those went to the salad bowl!
my mom started using Purslane last year because someone told her about how good it tastes in rice and its benefits. It is such an easy plant to grow, and it looks beautiful, especially with its yellow flowers. Recently, I noticed a weed popped up in another pot that looked similar to the Purslane, but the leaves are wider. So I've been watching it trying to figure out why that one looked so different, I started thinking maybe it was a weed of the same family of Purslane. Now I know that must be the Spurge. Thank you for making this video, :) 👍 it's very informative.
Thanks for sharing your experience! While we can't confirm the identification without more information, it's great that you're observing the differences. It's always good to exercise caution and further investigate. We appreciate your feedback and engagement with the video!
Love Purslane or verdolagas (Spanish). Went to have Chinese with some friends and my husband spied this beautiful growth on their lawn. We put it in a box, brought it home, and I cooked it next day. It was SO delicious. Now every time we go over there, Lou looks their lawn over. Yum
Purslane Portulaca oleracea (common purslane, also known as verdolaga, pigweed, little hogweed, red root, pursley) is an annual succulent in the family Portulacaceae This plant possesses mucilaginous substances which are of medicinal importance. It is a rich source of potassium (494 mg/100 g) followed by magnesium (68 mg/100 g) and calcium (65 mg/100 g) and possesses the potential to be used as vegetable source of omega-3 fatty acid.
I love purslane! Living in Turkey, you can not only buy it in the farmers markets but the supermarket produce section. And...restaurants! Thanks for sharing and helping others to eat their weeds!!
That's wonderful to hear! Purslane is indeed a versatile and nutritious plant, and it's great that it's easily available in Turkey. It's fantastic to see people embracing the idea of incorporating "weeds" into their meals. Thank you for your support!
Hey there I live in New Orleans and I find that I often see spurge growing almost entangled with purslane. And you can tell the difference between the two when you feel the leaves like you said the purslane has a meteor feel thicker like you said more succulent as where the spurge has just a flat leaf field. Thank you for your video on this I am trying to spread the good news about purslane to people and I grow it myself! God bless everyone who reads this
This is one of my favorite wild edibles. I like to saute It until it's chronchy . It reminds me of baked pumpkin seeds without the pulp .👌 Great video. You have a new subscriber.
Its a nice accent in a salad, but difficult to eat on it's own between the sliminess and the astringency. I planted a bunch of selected green purslane seeds around my gardens and yard 5+ years ago, and I think it has naturalized now. Its endemic to the area, but I think the plants in our yard are hardier and more succulent than the stuff growing up from the sidewalk.
I have it all over my yard both front and back. Based on the information in this video I will try it. Actually I will have to wait until spring/summer of 2023 as it has gotten to cold in southern New Jersey to grow outdoors in our area. I am eager to try it.
My mother used to cook it with lentils and shredded coconut as a side dish curry Added to rice and clarified butter it is absolutely delicious They sell these in vegetable market sometimes When I see it in my garden I pluck it but my gardener keeps pulling it out
In Mexico it’s called Verdolaga, and it’s eaten cooked or raw. My favorite is cooked with pork and a green tomatillo sauce. Now we can find it at our local grocery store or pick your own farm in a nearby town.
Nowadays I've stopped to plant cabbages on my tiny farm 😊 I just go out and select from the tenth of amazing seasonal herbs that spontaneously grow everywhere!! 😄 ♥️ 💕 ❤️ 🌿🌿🌱🌱 All I have to do is to be careful not to step on my food!! It's even more amazing because as much as I use the more they grow! And the more they grow and occupy the land the more some very dangerous herbs (for the cats and dogs) disappear!!! The amount of great benefits to our health these primordial foods gives us is no match for cabbages and other modified vegetables. Also saves us a lot of money! They are soo good and delicious 😋 💕❤️ This year I've finally got a MORINGA and a ORA PRO NOBIS 😍💝
Thank you for bringing up oxalates. When you said that it was very like spinach, I instantly wondered if I could eat it. I can’t eat spinach, beets, rhubarb, etc because I’ve had many kidney stones. It’s sad for me because I bought wild purslane seeds.
Traditional Chinese medicine has excellent remedies for kidney stones. Try camomile tea, too. I used to give it to my tomcat for his bladder stones. He never got them as long as he was getting a dose of camomile tea in his water!
@@jswhosoever4533 Yep. More like PAIN!!!!!!!!! A urine crystal is all jagged, like a ball of points. Believe me, when you get one, you will KNOW ALL ABOUT IT.
@@GutenGardening It was kinda bitter but just 2 days ago while weeding the Strawberry bed for winter prep I tried again. My thought process was things tend to get sweeter as the cool Autumn air rolls in. I wouldn't say it was sweet per say but was more eatable.
This plant also has the peculiarity of coexisting C4 and CAM (crassulacean acid metabolism) photosynthetic pathways (which seems to be quite rare as plants tend to be C3, C4 or CAM but not combinations). The observation about the taste changing when well watered is likely because the CAM metabolism will switch on and become predominant under drought conditions. When purslane is depending mostly on the CAM pathway (that is, under dry conditions), you should also be able to tell the difference in how tart it tastes between picking it and tasting it in the morning and in the evening. This is because malic acid will accumulate during the night to a peak early morning and then it will be consumed by the tissues during the day to reach a low at the end of the day.
Malic acid or Oxalic acid? I know that purslane contains significant amounts of oxalic acid, which is known to cause kidney stones in susceptible people.
@@randybugger3006, mostly, I don't actually know. The relevant species when it comes to CAM would be malate. That does not mean P. oleracea does not also contain oxalate (which it does). I do not know if you'd see a similar fluctuation with oxalate. It looks like there's a pathway from malate to oxaloacetate to oxalate that could convert malate to oxalate so maybe it could also cycle with the malate? Whether it dominates or is a minor reaction (just because the pathway is there doesn't mean it is favored at any one time) , I couldn't tell you.
I have a purslane garden with 4 different cultivars. I put them in salads and on sandwiches. They are pretty good. I've been growing Purslane for about 30 years. They always come back. I don't have to do anything with it.
You should try it Pickler, it is delicious, aboid the real thick stems they can make it a bit slimy, collect the young stems and leaves, simmer some white rice vinegar or apple cider vinegar with some salt and pepper corns some mustard seeds and some hot pepper flakes, put in glass jar cover till top close and refrigerate fir 2 days, delicious with rice recipes 😊
In Bangladesh, It's known as Gima Shak (গিমা শাক)। It's sometimes neglected, as it grows pretty much anywhere and it tastes bitter, but no one disputes it's medicinal properties, in such case, it is comparable to Neem (নীম). Another neglected, yet medicinally "praised" plant (Tree).
Here's a fun fact: portulaca (aka moss rose) will reseed as a purslane. At least mine always did. I'd get one year from what I planted, the next year I'd get some reseeding of portulaca, but mostly what I'd get is a garden full of purslane. And yes, I ate it.
I was looking for moss rose at the garden center today and they were sold out. They showed me the purslane they were selling. But I'm thinking 🤔 is it spurge? and is it edible? Doesn't look like the purslane I've seen previously.
@@goccogrrl moss rose is a low growing flower I can't seem to grow from seed. Purslane is a common weed I can't seem to find now that I want to taste it. Other than that, I'm trying to figure that out myself.
I had this come up in "abandoned" flower pots and just left it because I liked the way it looked (instinct?) Now I intend to encourage its growth and munch on it. Thanks for the enlightenment!
It's in my fridge, for the 1st time, right now. My garden is over-run with it. I've eaten bits as I've gardened & am working up the courage to brown some garlic & eat it together. (I don't have many potential ingredients handy & not many recipes I've found sound appetizing.) Fingers crossed that I've got a new, nearly free food :)
If you're looking for more recipe inspiration, be sure to check out the comment section below. There might be some hidden gems shared by fellow gardeners and food enthusiasts. Don't be afraid to try new combinations and get creative in the kitchen. You might just discover a delicious and healthy new favorite!
@@GutenGardening Absolutely, my dude. Some comment sections are gold! Always happy to see a positive, helpful comment section. No joke: it gives me hope for the world wide community
I know that purslane is edible, and has healthy benefits, I’ve seen it a lot, everyone says it has a lemony flavor, so, every time I saw it, I’d eat a few leaves, unfortunately, I taste no hint of lemon, it’s bland to me. But, reading the comments here, making pesto, adding to salads, cooking with food, I’ll start foraging it again, but as for cooking which I feel will take away nutrients from it, I’ll add after food is cooked. Thank u
Good video. I've never grown Purslane because it grows wild on my property. My fav way to eat this is raw in salads. I also make Purslane Quiche and that is delicious! I've also made a creamy dish using cheese and cream mixed in with Purslane. It's such a treat to have in warm weather!
I just started doing this too, spring I lay down wood chips and the Purslane of course isn't stopped and it grows nice and is tasty but the other weeds are less aggressive and have trouble through the chips. I'm still learning about this little plant that I recently discovered and its abundant by where I grow my Blueberries.
This plant grows in my burn pile in rural Oregon, where I burn fallen branches and other woody waste in spring and fall (when the ground is WET at least 6" down). It keeps coming back, in spite of the intense heat of the bonfire, resulting ashes, and NO water. My llamas like to eat it in summer. Glad to know it isn't toxic!
@@GutenGardening I prefer to have it raw on top of a salad or pasta or a baked potato. I've also had it with seafood as it's lemony flavor pairs well. Purslane is still good cooked, but it loses some of the succulent crunch.
I love these, after cleaning and boiling it I fry it up with peppers onion and tomatoes and some smoked pork so so freaking good👍🏻 u find it everywhere here in Florida specially in strawberry fields. I love colored greens but honestly I believe these are better!
We've got lots of this in our garden. We stir-fry or steam it. Tastes good. I love it. The stem can be a little sour, though, so I can't have it too often.
i know about it 2 years and collect it to prepare it like the small cucumbers in glasses. water, vinegar, portulak and spices. fill it in glasses and cover it with the other cooked ingredients. so you can use it during the winter too. it is very good and healthy. here in switzerland it grows in every natural place. you can make soup of it too. thank you for this informative video 🙏
Thank you for this video. I’ve been trying to find the answer to my question, but I’ve not found it yet. I purchased purslane last summer from Home Depot for the beauty of its colorful flowers. I just love them. I had no idea purslane could be edible until researching it. Of course I’m certain the pots I bought were grown with pesticides. These died back during the winter I thought I’d lost them for sure. But I got them back out in early April, pruned just a little, watered and have only fertilized once with miracle grow. They are slightly watered everyday and gorgeous! My question is, They’ve not been sprayed this year with any pesticides, would they be safe to put on a salad? Can the flowers be consumed and should they? Thank you very much!
I started Purslane in my garden this year. I`ve only seen it in sidewalk cracks here and never successfully transplanted it. So I bought seeds to learn how to grow it. The taste reminds me of spinach.
I just graze on it every time I go out in the yard. Reminds me of slightly still green bananas. A little heavy cream and truvia and you could blend it and freeze it for keto friendly banana ice cream substitute.
good stuff, I've eaten it for decades. I eat leaves, flowers, seeds. stems are rather fibrous so I only eat young ones. Leaves are great sauteed, stir fried, in soups, salads and as 'walking snacks' when I want something while I wander.
My neighbor ate spurge every spring for many years because he thought it was purslane, though he complained that it would give him a stomach ache in large quantities, but then he would just toss a beer down to fix it. If you have kidney issues, avoid Tylenol and similar meds. People have eaten oxalate-containing foods forever...
Thanks for sharing! It's crucial to correctly identify edible plants and be mindful of preexisting health conditions when trying new foods. Some foods contain oxalates, which can be problematic for people with kidney issues. It's a great reminder to be cautious and informed about our health.
One of the few weeds I always let go. In this crazy World where almost everything is fake or made bad for you, it’s a wonderful survival food to forage. I love it and only eat it raw…like you when I’m in the garden. Good content!
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I am sure the chickens love it, and we haven't tried dehyrdating it before, but that sounds like a great idea. Yeah, the spurge is a no go. I see a whole bunch of spurge growing nearby at a local grocery store. It definitely has some clear similarities.
@@GutenGardening sure thing, I'm prepping the soil now, I love herbs, growing them, adding to soups, dry them, give as gifts, nutritious way to get vitamins. I ground seeds like fennel, flax,
Last year a little piece of this plant was stuck to my pant leg and I had no idea what is was, I felt sorry for it (I know I’m weird) so I put it in a pot and took care of it and it gets the most beautiful orange flowers and now I love it 🥰 I had no idea it was edible… I’m sure it’s the same plant but my flowers are orange I wonder why?
Yeaah it's blooming purple,yellow and other colours but the leafs have hi protein..it's true growing in India paddy fields Yahh it's healthy like...mhuringha
@@mebralilianlilian1837 I’ve had angora rabbits for decades. They love it. All the edible weeds they like and are much better than carrots that are bunny junk food
That's awesome to hear! It's amazing how many "weeds" actually have beneficial uses. Keep exploring and discovering the hidden gems in your garden. Happy researching and gardening!
