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Purslane Recipes

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(Portulaca Oleracea)

  • Purslane is a succulent annual trailing plant, often considered a weed. It's an extremely versatile vegetable and considered one of the healthiest edibles on the plant - leaves are a rich source of Omega-3 fatty acids.
  • Purslane is medicinal - antibacterial, anti-scorbutic, diuretic and febrifuge.
  • Identify: Purslane has a distinctive thick, reddish stem and succulent, spoon-like, green leaves. All are edible, including the flower buds. It grows about 6-12" tall in full sun.
  • It pops up anywhere during the summer, hence the "weed" label.
  • Lemony taste. Once cooked, the leaves were tasty, tender and not bitter.
  • Purslane roots help break up hardpan soils.
  • Purslane is also known as Wild Portulaca, Little Hogweed, Pusley and Verdolaga.
  • Purslane is drought resistant and suitable for xeriscaping.
  • Easily seeds for following year's crop.
  • Buying the Seeds: Common Purslane Organic Heirloom Herb Seeds
  • Buying Supplemental Purslane: Swanson Full Spectrum Purslane 400 mg 60 Veg Caps
  • Book Resources: A Medical Intuitive Reveals The Wonders of Purslane, My Kitchen Year: 136 Recipes That Saved My Life



    3 tablespoons olive oil, walnut oil, or avocado oil
    1 tablespoon fresh lemon juice
    1 tablespoon finely chopped green onions
    2 large tomatoes, chopped
    6 cups purslane leaves and stems
    3 cups fresh parsley and/or cilantro leaves

    Gently mix all ingredients. Salt and pepper to taste.


    Delicious over rice!

    3 Cups chopped Purslane
    2 tbsp powdered Roasted gram
    1 Inch Piece Fresh Ginger, sliced
    4 cloves garlic
    I small can Green chilies
    1 cup Cilantro
    1 tsp mustard seeds
    1 tbsp Urad dal
    1/2 tsp Turmeric
    1 tbsp coconut Oil

    Blend ginger, garlic, green chilies and cilantro into a smooth paste with little water. In a pan heat oil. Heat mustard seeds and roast urad dal until golden brown. Add the greens, turmeric powder and cook covered until the greens are done. Add the ground paste and salt, and cook for additional two minutes. Remove from heat and add powdered gram. Serve with rice and vegetables.


    1 large handful of purslane
    1 tbsp chia seeds (optional)
    3 handfuls of fresh flat-leaf parsley
    3 sprigs of fresh mint
    1/2 Cup blueberries
    1 small chopped apple
    1/2 cup coconut, flax, or cashew milk
    3/4 cup water

    Blend all ingredients until smooth.


    1 cup. purslane leaves and chopped stems
    1 med. bell pepper (green)
    1 green onion
    1/2 c. tamari or soy sauce
    2 cups cooked rice

    Chop purslane, green bell pepper and green onions. Add tamari and stir. Spoon over cooked rice.


    Use like tzatziki - as a dip or sauce over grilled meats.

    2 cups finely chopped purslane - stems and leaves
    1/2 tsp. Salt
    1/2 c. plain yogurt
    2 tsp. Vinegar
    1/2 tsp. diced apple
    2 tsp. minced onion
    1/2 tsp. dill weed
    Dash of cayenne pepper
    Black pepper

    Place all ingredients in a bowl. Refrigerate 30 minutes.


    2 fish fillets
    Salt and pepper to taste
    1/4 c. butter
    1/4 c. lemon juice

    Cut pieces of heavy foil about same size as fillets, skin side down. Heat in oven about 15 to 20 minutes. Mix together melted butter and lemon juice. Baste fish several times with mixture until done. Serve with purslane sauce.

    2 cups diced purslane leaves (stems optional)
    1 c. sour cream
    1 c. mayonnaise
    1 tbsp. fresh chopped dill

    Mix all ingredients and chill for 2 hours.


    8 oz. cream cheese
    1/2 c. mayo
    1 pkg. Good Seasons Italian dressing
    Rye bread
    Sliced cucumbers Chopped purslane

    Blend purslane, cream cheese, mayo and seasonings package all together. Spread onto rye bread. Put slices of cucumber on top.

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