The Purslane is Popping! 🌱

The Purslane is Popping! 🌱
The purslane is popping! 🌱
Purslane is everywhere right now … a succulent that grows low on the ground in sunny spots. It thrives in a lot of environments; so I’m sure you can find it growing near you.
Why forage it
- Nutrient-dense: packed with vitamin A, vitamin C, minerals and antioxidants.
- Omega‑3s: one of the few common plants with a good amount of alpha‑linolenic acid (plant omega‑3).
- Traditional uses: used fresh in salads, cooked in soups and stews, or made into pesto; its mucilaginous quality can soothe digestion and help thicken dishes.
Harvesting safety
- Only harvest from clean areas ; away from roadsides, where dogs use the bathroom or places recently sprayed with pesticides/herbicides.
- Choose young shoots and leaves (tender stems), wash well, and remove any thick, tough stems.
Quick serving ideas
- Bright, lemony raw in salads or folded into a warm soup at the end of cooking.
- Blended into a pesto with olive oil, garlic, nuts, and a squeeze of lemon.
Here’s a great soup that highlights purslane’s fresh flavor…bright, lemony, and simple to make. 

Purslane Soup with Chicken Broth and Mushrooms

Ingredients (serves 2–3)
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced (button or cremini)
- 4 cups chicken broth (or vegetable broth)
- 2 cups purslane, washed and roughly chopped (tough stems removed if very thick)
- 1 medium potato or 1 small carrot, peeled and diced (optional)
- Salt and pepper, to taste
- 1 tsp lemon juice or 1–2 tbsp chopped fresh herbs (parsley or dill), optional
- Optional garnish: a drizzle of olive oil, a spoonful of yogurt or chopped herbs
Method
1. Heat the oil or butter in a medium pot over medium heat.
2. Add the chopped onion and a pinch of salt; cook until translucent, about 5–7 minutes.
3. Stir in the garlic and cook 30–60 seconds until fragrant.
4. Add the sliced mushrooms and cook until they release liquid and begin to brown, about 5–6 minutes.
5. If using potato or carrot, add it now and stir for 1–2 minutes.
6. Pour in the chicken broth, bring to a simmer, cover, and cook until any added vegetables are tender (8–12 minutes).
7. Add the purslane and simmer 2–4 minutes until wilted and tender. Purslane cooks quickly.
8. Taste and season with salt, pepper, and lemon juice (or herbs) to brighten flavors.
9. Serve hot, garnished as desired.
Notes
- For a smoother texture, blend part or all of the soup with an immersion blender.
- Adjust purslane amount to taste; it has a mild lemony flavor