07/30/2026
Do you know this highly nutritious common garden "w**d"? This one was found on Depot St. in Burlington.
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Purslane (Portulaca oleracea) is one of the relatively few succulent plants growing wild here in Vermont. It's likely native to India and Persia, but due in part to it's tenacity it has spread to every continent.⠀⠀
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The plant is an annual, creeping herb, with a with a stem that's usually red or purple. The leaf is flat and plump, using it's strategy to become engorded to preserve water and thrive even in the cracks of pavement. Its small flowers have 5 yellow petals.⠀⠀
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Please make sure to get a positive ID on this plant by talking to someone who knows it or using at least a couple good written sources. But once you know for sure this is what you got, this is a great one to eat!⠀⠀
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Usually it's eaten raw in salad, or may be cooked in soups. It has a slightly sour or salty flavor, and is very crunchy and crispy. It's one of the tastier wild-growing plants! You may want to sprinkle it in a salad, or just eat it plan on its own.⠀⠀
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Purslane is a great source of nutrition - it has very high levels of omega-3 fatty acids for a vegetable. It is a significant source of vitamin A, vitamin C, magnesium, potassium, manganese, and beta-carotene.⠀⠀
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It's also a mucilaginous plant, meaning that it has "demulcent properties" which you might call slimy or slippery (like marshmallow root, slippery elm, etc.). This property is relatively rare in the wild plants of Vermont. Demulcent plants are generally soothing to the mucous membranes, providing relief from inflammation or irritation in the GI tract or respiratory tracts.⠀⠀
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Additionally, this plant has been used medicinally in many different places and times, for a variety of conditions. ⠀⠀
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Note that purslane is relatively high in oxalic acid, so some people may want to avoid, such as those prone to kidney stones.⠀⠀
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What about you? Have you eaten this plant or worked with it in some way?