The Nutritional and Medicinal Properties Of Wild Purslane

In the United States few consider parslane to be anything but a troublesome weed. In fact, most could not name the plant or consider eating it. Fewer still realize that this marvelous "weed" is revered for its nutritional qualities in other parts of the world, especially in India. In this respect, parslane was one of Mohatma Gandhi's favorite foods. There are several varieties of purslane but the one that is most sought after grows all over the world and is referred to as wild purslane. In addition to its succulent leaves and stems, the yellow flowers of the purslane plant are priced for the beauty they add to salads and other similar dishes. First, let's consider purslane's nutritional qualities. This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; nonetheless, it is rich in dietary fiber, vitamins, and minerals. Fresh leaves contain surprisingly more omega-3 fatty acids (a-linolenic acid) than any other leafy vegetable plant. In this respect, 100 grams of fresh purslane leaves provide about 350 mg of alpha-linolenic acid. Research shows that foods rich in omega-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent the development of ADHD, autism, and other developmental differences in children. This stuff is good for you and your children and, unless you have kidney stones should be a part of your diet. Purslane also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese. In fact, It has 7 times more beta carotene than a carrot! Finally, purslane contains two types of betalain alkaloid pigments, the reddish beta-cyanins and the yellow beta-xanthins. Both pigments are potent ant-oxidants that have anti-mutagenic properties that reduce the risk of cancer. (Proc. West Pharmacol. Soc..45:101-103, 2002). Where can you find it? Unfortunately, few stores carry this valuable vegetable and, even if you are lucky enough to find it, purslane is expensive, $5.00 or more a pound. The good news is that wild purslane, the good stuff, is everywhere. In fact, you are probably are walking on it or pulling it out as a weed without knowing it. Purslane grows in the worst conditions imaginable, including barren dry clay or adobe soils and cracks in sidewalks and pavement. Once you are aware that it is there, you will find it! Purslane is easy to propagate, just pull it up by the roots and transplant it into the garden or a pot. The plants you grow in the garden will be much more attractive than the ones you find struggling to survive in the driveway. Purslane is a warm weather plant that will not survive in the winter in most areas of the United States. However, you can grow it in a greenhouse. Purslane is a wonderful addition to any salad and I use generous amounts of it in soups, stews and curries. It also is wonderful sautéed and can be used as a side dish with any main course, it is especially good with fish or chicken. Precaution: Purslane contains high levels of oxalic acid, a naturally-occurring substance found in some vegetables, which may crystallize as oxalate stones in the urinary tract in some people. 100 gm of fresh leaves contain 1.31 g of oxalic acid, more than in spinach (0.97 g/100 g) and cassava (1.26 g/100 g). Thus, people with known oxalate urinary tract stone disease should not eat purslane.