October 5, 2011 • Category: Main Dish
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).
23 Comments • Comments Feed
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.
On October 5, 2011 at 3:42 pm
Very useful infos. Purslane is “pourpier” in France and “mâche” is corn salad.
On October 5, 2011 at 7:13 pm
@Cara: Thanks Cara for the correction, I will update it.
On October 5, 2011 at 8:28 pm
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.
On October 5, 2011 at 9:07 pm
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 !
On October 5, 2011 at 11:25 pm
Nuts about food says:
I have always heard about purslane but never had it…
On October 6, 2011 at 3:13 am
Belinda @zomppa says:
Didn’t realize that it was rich in those nutrients! You sure make it look luscious.
On October 6, 2011 at 3:47 am
Interesting. I’ll have to look for it. Or plant it when we get a garden.
On October 6, 2011 at 4:03 am
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.
On October 6, 2011 at 7:52 am
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!
On October 6, 2011 at 8:05 am
Dites le avec des ” fleurs “…bisous et bonne soirée
On October 6, 2011 at 11:08 am
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
On October 6, 2011 at 1:57 pm
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!
On October 7, 2011 at 2:25 am
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
On October 7, 2011 at 5:26 pm
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 🙂
On October 8, 2011 at 10:22 am
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!!
On October 8, 2011 at 9:36 pm
“Beldroegas” in Portugal 🙂
On October 10, 2011 at 1:07 pm
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.
On October 17, 2011 at 10:23 am
Never used this herb! Thanks for the information … will have to try it.
On February 3, 2015 at 2:55 pm
it grows up in my backyard alone. we didn’t plant it even. and it makes lot of seeds every summer. winter it disappear, every summer it grow back from the old seeds . i enjoyed the leaves all the summer time. adding the leaves to my salad . it’s very delicious fresh leave.
On July 18, 2021 at 11:09 pm
Bill Shibley says:
Do you have a recipe for Kibbee Samek?
On August 17, 2022 at 3:06 am
Joumana Accad says:
@Bill Shibley Yes, Bill,I will send you the link.
Fish Kibbeh aka Kibbet Samak
On August 23, 2022 at 1:31 pm