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).
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).
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