Purslane, also known as Verdolaga, has changed from being a problem in gardens to being a valuable asset! This amazing plant is becoming popular again in markets and fancy restaurants, offering health benefits and delicious taste.

Known by various names like hogweed and pigweed, Purslane is a weed that you should be happy to have in your garden. Known as a super healthy food, it is loved by important people like Mahatma Gandhi and is becoming popular again.

This strong plant grows through cracks in the pavement, spreads to gardens, and has been called a “miracle plant” by Dr. Artemis Simopoulos, who leads the Centre for Genetics, Nutrition, and Health. While working at the National Institutes of Health, Dr. Simopoulos discovered that Purslane has the most Omega-3 fatty acids compared to other green plants.

Its juicy leaves, which look like teardrops, are full of antioxidants, vitamins, and minerals, making it very nutritious. And there’s more to it! These leaves also provide a refreshing and tangy lemon-like flavor with a hint of spiciness, as described by Sergio Vitale, the chef and owner of Aldo’s Ristorante Italiano in Chicago. He enjoyed Purslane while growing up in southern Italy.

In the past, people in early America, like Martha Washington, liked to eat Purslane fresh or pickled. However, its popularity decreased in the early 1900s. Fortunately, recently farmers, gatherers, and creative chefs have become interested again in this useful plant.

When getting wild Purslane ready to eat, make sure to wash it well to remove any pesticide leftovers. Purslane has a tangy and slightly salty taste, making it a great ingredient for salads and different recipes.

Also, here is a simple recipe to try: Pesto made with purslane and basil.

List of items needed:

2 cups of fresh Purslane leaves and stems, washed and roughly cut.

45 grams of fresh basil leaves, washed.

1 piece of garlic

45 grams of almonds that have been toasted.

The juice from one half of a lemon.

50 milliliters of olive oil

Add salt and pepper as desired.

Directions:

Mix purslane, basil, garlic, almonds, and lemon juice in a food processor.

Blend until the mixture is thoroughly mixed.

While the machine is on, pour olive oil slowly until the mixture becomes creamy.

Add salt and pepper to your liking.

Try this tasty pesto on sandwiches, veggies, meat, or pasta.

Now, let’s explore the health advantages of Purslane.

Omega-3 fatty acids are very important for the health of the brain and heart, especially for vegans. Purslane is an excellent plant-based source of these essential fatty acids.

Antioxidants: Full of substances like glutathione, Purslane helps protect cells, prevent damage, and delay aging.

Purslane is rich in important minerals like calcium, magnesium, potassium, iron, phosphorus, manganese, copper, folate, and selenium. It can help fill nutritional gaps in the typical American diet and support good health.

Vitamin C is an important source of this vitamin that boosts the immune system, helping it stay strong and healthy.

Beta-carotene, which is found in purslane, helps the body make vitamin A and can help with common deficiencies.

Melatonin: Purslane is different from other plants because it has melatonin, a hormone that is important for regulating sleep. This makes Purslane a valuable natural source of melatonin.

Lowering Cholesterol: Betalain, an antioxidant in Purslane, helps protect blood vessels from cholesterol damage and improves LDL cholesterol levels.

Purslane contains tryptophan, an important amino acid that helps regulate mood and combat depression.

Enjoy the benefits of Purslane and appreciate its healing and culinary advantages. This plant is full of Omega-3 and melatonin, which can benefit your health and make your meals more delicious.