ADVERTISEMENT
Purslane (Verdolaga) has gone from being a nuisance in gardens to becoming a valuable treasure! This extraordinary plant is regaining its foothold in farmers markets and esteemed restaurants, providing not only health benefits but culinary satisfaction as well.
Known by different names such as hogweed and pigweed, purslane is a weed that you should welcome. Recognized as a superfood, it holds a special place in the affections of figures such as Mahatma Gandhi and is currently experiencing a renaissance.
This robust plant emerges from cracks in pavement, infiltrates gardens, and was dubbed the “miracle plant” by Dr. Artemis Simopoulos, president of the Center for Genetics, Nutrition, and Health. During her time at the National Institutes of Health, Dr. Simopoulos found that Purslane contains the highest levels of omega-3 fatty acids of any green plant.
Its succulent, tear-shaped leaves are rich in antioxidants, vitamins and minerals, making it a nutritional powerhouse. But that’s not all—these leaves also offer a rejuvenating, zesty lemon flavor with a hint of pepper, as characterized by Sergio Vitale, the chef-owner of Aldo’s Ristorante Italiano in Chicago, who grew up savoring Purslane in southern Italy.
Although early Americans, including Martha Washington, enjoyed purslane both fresh and preserved, its use declined in the early 20th century. Fortunately, in recent times, innovative farmers, foragers, and chefs have reignited their interest in this advantageous weed.
When preparing wild purslane, it is essential to wash the plant well to eliminate any pesticide residue. With its tart and slightly salty flavor, purslane is an excellent addition to salads and various dishes.
Also, here’s a simple recipe to try: Purslane and Basil Pesto.
Continued on next page
ADVERTISEMENT
