Purslane

Growing Together Newsletter: Issue #3

Purslane

[Scientific name: Portulaca oleracea]

Growth

Purslane is a common weed in North America, but it has roots in Africa and the Middle East. This resilient plant thrives in full sun and can grow in almost any soil. It loves warm weather and prefers regular watering. However, it can survive drought conditions. Unfortunately, purslane will die with the first freeze of the year.

History

Purslane is native to North Africa and the Middle East. It made its way to North America long before Columbus arrived. Today, purslane is often used as fodder for livestock. Interestingly, it is fed to chickens to help reduce egg cholesterol.

Diseases and Pests

Purslane faces threats from pests like purslane sawflies. These non-stinging wasps rest on many plants, but purslane is their only host. They lay eggs within the leaves, where larvae feed. This can damage the plants and hinder growth. Leafminers weevils also target purslane. These small beetle-like insects create tunnels in the leaves where their larvae feed.

Consumption

Purslane has a unique flavor profile. It can taste tart, sour, or salty, depending on its growing environment. In hot, dry conditions, it tends to be more sour. To enjoy a milder flavor, pick purslane leaves early in the morning. This helps avoid the sun's effect, which creates malic acid, the source of its sour taste. Like other weeds, purslane can be high in nitrates and oxalates. Be cautious when consuming it from fields treated with herbicides. Always look for purslane in untreated areas.

Preservation

After harvesting purslane, store it in a plastic bag in the refrigerator. It can last up to one week this way. When identifying purslane, cut the stem with scissors. Squeeze the plant gently. If a milky sap appears, do not eat it. This may indicate a similar-looking poisonous plant called hairy-stemmed spurge.

Purslane Quesadillas

Ingredients

• 4 ounces purslane leaves, washed

• 4 (8-inch) flour tortillas

• 8 ounces mozzarella cheese, shredded

• 1 Roma tomato, diced

• 1 green pepper, diced

• 1 tablespoon olive oil or butter

  
  

Directions

1. Tear the purslane into 2-3 inch pieces, removing the little shoots from the main stems. Discard any wood-like pieces.

2. Lay the tortillas on a clean work surface. Sprinkle half of each tortilla with cheese. Add chopped tomato, green pepper, and purslane. Top with more cheese. Repeat for all tortillas.

3. Heat a non-stick skillet over medium heat with olive oil or butter. Place one tortilla in the skillet. Cook for about 2 minutes on each side.

4. Transfer the tortillas to a cutting board. Cut into pie-like slices if desired.

5. Serve with guacamole, sour cream, salsa, or pico de gallo.

   
   

Nutrition  

This recipe makes 4 quesadillas. Each serving provides 350 calories, 16 grams (g) fat, 21 g protein, 30 g carbohydrate, 1 g fiber, and 460 milligrams sodium.

Compiled by Clair Frydenland and Anna Seefeldt, former NDSU dietetic interns and Julie Garden-Robinson, Ph.D., R.D., L.R.D, Food and Nutrition Specialist. Reviewed May 2026 by Lindsey Barton, B.S.

North Dakota State University is an equal opportunity educator and employer. This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print) print, audiotape, American Sign Language, etc.) should contact NDSU Extension at 701-231-1865.

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