You trample on it every day, without even thinking about it. It grows discreetly between two paving stones, invites itself without warning into your vegetable garden, and almost always ends up in the wheelbarrow, heading for the compost heap. For you, it’s a weed, one more parasite to be eliminated with a hoe.
But meanwhile, on the other side of the world, it is cooked as a delicacy. It is proudly displayed on organic stalls, slips into the plates of great chefs, and delights nutritionists. What you throw away here is worth gold elsewhere. And there are good reasons for that.
A weed that is not for everyone
In France, purslane does not have a good press. It is seen as an undesirable thing that must be eradicated from the ground to preserve its vegetable garden. And yet, he is not a parasite. Quite the contrary: its nutritional richness is such that some countries sell it on organic markets at high prices.
Purslane contains more omega-3 than fish, making it an exceptional plant-based ally for the heart and brain. And that’s not all: it offers seven times more vitamin E than lettuce, a real antioxidant concentrate at your fingertips. Added to this are magnesium, potassium, calcium and a good dose of vitamin C. All in a wild plant that grows without special care.
Its taste? A surprising blend of lemon, sea salt and vegetable freshness. Some find an iodized, almost oceanic sensation, reminiscent of halophilic plants.
How purslane is cooked in other countries
While French gardeners tear it up with rage, Greek, Turkish, Moroccan and Mexican cooks make it a delicacy. In Greece, purslane is sautéed in olive oil with yogurt and garlic. In Lebanon, it is found in fresh salads or in vegetarian turnovers. In India, it is cooked as a curry. In Türkiye, it often ends up in soup.
This discreet plant adapts to all culinary fantasies: raw in salads, lightly cooked as an accompaniment or incorporated into green juices.
Why purslane remains shunned in France
The bad image of purslane in France is as much due to its appearance as to ignorance of its virtues. It grows easily in dry areas, sidewalks, gardens, giving the impression of being a “dirty” plant, which has contributed to its sidelining.
But that reputation is slowly starting to change. Some chefs are starting to put it back on the menu, and herbalists are rehabilitating it as a concentrate of vitality. Organic markets in Île-de-France or Provence sometimes offer wild purslane for sale, at prices that would make any amateur gardener cough.
Where to find it, how to recognize it and use it
Do you want to try? Nothing could be simpler. Purslane grows everywhere in summer, especially between June and September. It can be recognized by its small, fleshy, round, slightly shiny leaves and its creeping red stems. Be careful not to confuse it with other succulent plants, some of which are toxic.
Once harvested, wash it carefully to remove any traces of soil. You can eat it raw, just seasoned with a drizzle of oil and lemon. It goes perfectly with tomatoes, goat cheese or yogurt.
Here are some simple ideas to try:
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Purslane, cherry tomato and feta salad
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Purslane Tzatziki
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Cold soup with yogurt, cucumber and purslane
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Vegetarian purslane and potato curry
A free superfood that grows under your feet
Purslane is neither a legend nor a marketing trend. It is free, abundant, sustainable, and richer than many vegetables in the organic aisle. What you snatch without thinking is, for others, a source of vitality, taste, and even income.
What if you made peace with this “weed”?
FAQ: Purslane, this “weed” that has become a superfood
1. Is the purslane sold in stores the same as the one growing in my garden?
Yes, it is often exactly the same species. The wild purslane (Portulaca oleracea) that you find in your vegetable garden is edible and has the same nutritional qualities as that sold in organic markets.
2. Is there a brand that sells purslane?
Purslane is mostly sold in bulk in markets or in organic stores. It is not yet really associated with a mainstream brand, but certain brands like Biocoop, La Vie Claire or Naturalia may offer it in season.
3. Can you buy purslane all year round?
No, purslane is a summer plant. It grows naturally between June and September. Out of season, you can sometimes find them grown in greenhouses, but this is much rarer.
4. Are there any easy recipes with purslane?
Yes, you can eat it raw in salad with tomatoes and feta, or cook it in soup, curry, or even in a green smoothie. It goes very well with lemon, yogurt or garlic.
5. Where can you learn to recognize purslane so that you can pick it without making a mistake?
You can help yourself with edible plant guides, recognition applications like Pl@ntNet, or take part in botanical walks with professional pickers. Never consume a wild plant if you are not absolutely sure.
Photo credit: @shutterstock
