If you come across this plant in your yard, avoid disturbing it at all costs, as it plays a vital role in saving lives.

If you come across this plant in your yard, avoid disturbing it at all costs, as it plays a vital role in saving lives.
Once deemed an invasive species in gardens, Verdolaga, or purslane, has undergone a remarkable transformation into a highly prized commodity. Its unique combination of health benefits and delightful taste has propelled this extraordinary plant into the limelight, gracing upscale eateries and farmers’ markets.

Formerly referred to as hogweed and pigweed, Purslane is finally receiving the recognition it deserves as a beneficial weed. Its resurgence is evident, being hailed as a superfood even by prominent figures such as Mahatma Gandhi.

Dr. Artemis Simopoulos of the Centre for Genetics, Nutrition, and Health has bestowed upon this robust plant the title of a “miracle plant.” During her tenure at the NIH, Dr. Simopoulos discovered that, among leafy greens, Purslane boasts the highest concentration of Omega-3 fatty acids.

With teardrop-shaped succulent leaves, Purslane emerges as a nutritional powerhouse, offering a wealth of antioxidants, vitamins, and minerals. Beyond its nutritional value, the leaves contribute a mildly spicy, lemony flavor. Sergio Vitale, the chef and proprietor of Chicago’s Aldo’s Ristorante Italiano, fondly recalls his childhood in southern Italy, emphasizing Purslane’s significance.

While the popularity of raw and pickled Purslane declined in the early 1900s, a resurgence led by inventive chefs, foragers, and farmers has revived interest in this versatile herb.

When working with wild Purslane, a thorough washing is imperative to eliminate any lingering pesticide residues. The mildly salty and tart taste of purslane makes it an excellent complement to a variety of dishes, such as Purslane and basil pesto.

Recipe for Purslane and Basil Pesto:

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