Purslane (Bakleh)

October 5, 2011  • 

 

 

Purslane (verdolaga in Mexico, pourpier in France, bakleh in Lebanese) is a wonderful green that is extremely popular in Lebanon and throughout the Levant. It grows in any vegetable garden like a ground cover. It is according to Paula Wolfert, “incredibly nutritious” and “rich in Omega-3 fatty acids” (more than some fish oils). Apparently it grows everywhere in America, yet it is nowhere to be found in mainstream supermarkets.


I find it sometimes in my neighborhood Middle-Eastern market or at the Latino markets. Unfortunately, as the picture can attest, it is often old and wilted.


The solution is to plant it, even in a pot; it is that good and good to eat! (it does not require a lot of water, just sun). It is available through many purveyors online (seeds).

In the Lebanese kitchen it is used for fattoush salad; for a yogurt and purslane salad (so refreshing in the heat); and as a stuffing in fatayers or bread pies.

Purslane is a versatile green, which can be used in salads, soups, stews, even as a topping for pizzas. It is very low in calories (16 cal. per 100 g.) and contains more Omega-3 of any other leafy green; it is a very high source of Vitamin A (100 g. provides 44 % of RDA); it is also rich in fiber and minerals (iron, potassium, calcium, etc).


 

Comments

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  1. Angel of the North says:

    That is very helpful indeed. The seed dealer in the UK has purslane and lamb’s lettuce (corn salad) as totally separate items.

  2. Cara says:

    Very useful infos. Purslane is “pourpier” in France and “mâche” is corn salad.

  3. Familycook says:

    Thanks Joumana for the nutritional info on Purslane. We, in our Indian cooking incorporate it in our cooking more for it’s taste than it’s nutritional value.

    I usually buy purslane from the Spanish Market. During Spring, I also bought it in a pot from a local nursery. Yes, it is very delicate and wilts easily.

  4. Hélène (Cannes) says:

    J’aime bien le pourpier. j’en achète parfois, mais en fait, on en trouve un peu partout dans les champs de l’arrière-pays, par ici. J’ai appris le nom en anglais, ce matin ! Merci !
    Bisous
    Hélène

  5. Nuts about food says:

    I have always heard about purslane but never had it…

  6. Belinda @zomppa says:

    Didn’t realize that it was rich in those nutrients! You sure make it look luscious.

  7. Jamie says:

    Interesting. I’ll have to look for it. Or plant it when we get a garden.

  8. Claudia says:

    My yard is filled with it. It’s kind of sweet-sour tangy here. But it is so invasive – I tend to pull it when I see it.

  9. lisaiscooking says:

    I’ve been wanting to grow this for the longest time. I never seem to find seeds locally, so I need to place an order online. Next spring, I definitely plan to plant some purslane!

  10. domi says:

    Dites le avec des ” fleurs “…bisous et bonne soirée

  11. Oui, Chef says:

    I had never heard of purslane until my father in law showed it to me growing out of a sidewalk not far from my home. We pulled some and ate it…I LOVED it! I meant to plant some this year but forgot. Gotta make a note not to blow it again next year. – S

  12. LaFrancesa says:

    J’adore le pourpier, croquant et amère, il m’est indispensable dans la salade fattouche 😉
    comme je vis dans l’arrière pays de la Costa Brava en Espagne, le pourpier pousse tout seul… sauf dans mon jardin amis j’ai des voisins compréhensibles, enfin, ils ne sont pas très ouverts à la cuisine non catalane!

  13. Eve@CheapEthnicEatz says:

    I believe I may have come across purslane before but I was not aware of it before now. It doe look wonderful and fun to use in salads or topping dishes. Thank you for the intro

  14. Magic of Spice says:

    This is a green that I have not tried, will have to search my neighborhood markets or check into the seeds. Great information and thank you for the introduction 🙂

  15. Astra Libris says:

    I just recently started cooking with purslane as it seems to grow very well here in Ohio, and I love it! Such a great texture and flavor!!

  16. Moira says:

    “Beldroegas” in Portugal 🙂

  17. heguiberto says:

    Joumana,
    I agree with you at the markets they all look pitiful at the markets. I wonder why?
    I was able to harvest ‘beldroegas’, as it is also called in Brazil,several times this season from my community garden plot.
    I love the plump texture the leaves have and that nice sorrel like sour flavor.

  18. Bacalhau says:

    Never used this herb! Thanks for the information … will have to try it.

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