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Purslane
Leafy Green
Also known as: Purslane, Baqli, Farfahina, Verdolaga (Portulaca oleracea)
About this crop
A succulent, lemony wild green with plump stems, eaten across the Levant, the Mediterranean, and Mexico. Growability: grows here now as an easy warm-season annual, often volunteering in Northeast gardens and fields.
Health information for this food is under review. Reviewed claims will include their sources and limits.
How to prepare
Eaten raw in fattoush and verdolaga salads, stirred into stews and egg dishes, or cooked with tomato and garlic.
Recipe ideas
Share how you use PurslaneFattoush with purslane; verdolaga con puerco; purslane and yogurt.