Purslane: Weeds for Appetizers!

"Sautéed and marinated yellow squash with purslane and herb vinaigrette."

That hypothetical menu item sounds appetizing and pleasant. But what you probably wouldn’t guess is that the greens on your plate are actually an annoyance to gardeners, farmers, and landscapers a like and I can attest to that.

Purslane, like mint, is a weed with a peppery taste that grows aggressively and limits the growth of other plants by blocking sunlight. This weed was doing just that when I discovered it blocking the sunlight of the baby carrots and beets in the garden that my roomates and I share.

Having used it quite a few times at my station in the restaurant where I work, I was skeptical that it was actually growing outside my window. After all, at work we pay a healthy sum to have it imported from Pennsylvania. But it was indeed the real thing; the ingredient I garnish plates with was identical to the weed wreaking havoc in the garden.

Part of the portulaca species, purslane is both edible and healthy. Interestingly, its leaves and stems have very different nutritional values; the leaves are high in omega three fatty acids, and the stems are high in vitamin C. About 100 species of the plant exist and often grow in tropical areas as well as warm temperate regions. Such as, apparently, Washington, D.C.

This green shouldn't be wolfed down like a Caesar salad with Romaine or Bibb lettuce. Rather, since the leaves are slightly stiff and a little fuzzy on top, it should be broken up into bite size pieces. To enjoy this plant best, create a warm salad of purslane, tomatoes, and grilled tuna with balsamic vinaigrette.

Between the Purslane and mint running rampant in the garden, it seems like food just pops up everywhere; however, I am not going to test the theory by eating the rest of the weeds. They will still be pulled an unceremoniously tossed into a pile ... For messing with our adorable baby carrots.

Enjoy and be curious!