October
2007
Why Does the FDA Call This Omega-3-Rich Green a Weed?
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Purslane belongs in your diet! This abundant “weed” is a deliciously sour green that makes a wonderful addition to salads, stir fries, vegetable dishes, soups, and salsas. It pairs nicely with citrus and melon. It’s a tasty complement to pork, fish, and protein-rich beans such as lentils.
Purslane is the richest source of Omega-3 fatty acids of any green, leafy vegetable. Interestingly, purslane contains the EPA (eicosapentanoic acid) form of Omega-3, which is rare for a plant source of fatty acids. Purslane is also naturally high in magnesium, iron, calcium, potassium, and iron. Pretty incredible, isn’t it!
Though commonly used in many dishes in many countries the world over, purslane has yet to catch on in the States. Also called pigweed or hogweed, this succulent leaf stands up in stews and soups, yet also goes well with fresh cheeses like mozzarella or cottage cheese due to its salty, sour, zesty flavor.
Purslane is rich in the anti-mutagenic antioxidants betaxanthins and betacyanins. It helps to reduce inflammation, constipation, and is beneficial to the urinary system. And purslane is a must for joint health!
Increasingly, purslane can be found at farmers’ markets and specialty grocers. But it’s even popping up in regular grocery stores these days, too. Ask for it!
Further reading:
Vegetables that reduce inflammation and joint pain!
More interesting vegetables you may not have tried!
Ten delicious, indulgent, flavorful carbs that you can eat every day!
Technorati Tags: purslane, omega 3 fatty acids, wild plants, greens, EPA
I’ve never tried this, you got me interested, for sure. I just put it on my list, good stuff! I’ll be hunting it down!
Purslane is really distinctive and really good. If you like rocket (arugula) and things like capers, you will love it. It is SO good for you, too. It’s a super green!
It’s frustrating to read about interesting veggies here and then having absolutely no luck finding them locally.
This is a weed. Look in your garden.
“Extending the Table: The World Community Cookbook” has several recipes that call for purslane. There are many other countries, especially in the third world, that do not disdain it.
[...] for a new source for omega-3s? Purslane could be the answer – Mark’s Daily [...]
I’ve known this weed since I was about 8 years old (I’m now 52). I think it was my father who told me that it was edible, but I never did more than sample a leaf now and then, enjoying its sour taste. Now, as soon as I get home from work, I’m going to take my two little boys out in the back yard, find some, put it in a pot, and bring it inside for the Winter! Thanks, Mark!
Warren, interesting. I haven’t had it much, but I’m all for the Omega 3’s in any form we can get. Around here the kids munch on something they call sour grass; it’s too sour for my old taste buds.
Well, we did get out there and find a plant, but it was difficult. My theory is that it’s quite sensitive to frost (we’ve had a couple of light ones so far) and that most of the plants have dropped their leaves and gone dormant, making it almost impossible to find among the still-green grass.
Just as we were about to give up, my wife found a large plant that was mostly stems, with only a few tiny leaves. It’s sitting in a pot on the windowsill in the kitchen now. As weedy as it is, I don’t doubt that it will make a speedy recovery.
[...] is very low in calories, like most greens and herbs, and like purslane, contains some Omega-3’s. It has natural antimicrobial properties and contains generous amounts [...]