Purslane

Growing Together Newsletter: Issue #3

Purslane

[Scientific name: Portulaca oleracea ]

Growth

Purslane is a common weed in North America even though it has roots in Africa and the Middle East. Purslane will grow in full sun in almost any soil and does best in warm weather. It prefers regular watering but can survive in drought; however, these weeds will die at the first freeze of the year 

History

Purslane is native to North Africa and the Middle East, but found its way to North America in pre-Columbian times. Currently, purslane is typically used as fodder for livestock, it is fed to chickens to reduce egg cholesterol. 

Consumption

This weed has a tart, sour, and salty taste depending on the growing environment. In hot, dry conditions, this weed will taste more sour. To get a less sour flavor, pick purslane leaves early in the morning to avoid the sun from creating malic acid, which gives it its sour taste. Purslane, like other weeds, can be high in nitrates and oxalates. Have caution when eating this weed in fields treated with herbicides. Find the weeds in other areas. 

Diseases / Pests

Purslane sawflies, non-stinging wasps, are common pests of purslane and are commonly found resting on all kinds of plants, but purslane is their only host. These wasps lay eggs within the leaves, where larvae feed. Due to this, the plants can be damaged and not grow as abundantly.  Leafminers weevils are also common pests of purslane. Characterized by their beetle-like appearance, these small insects create tunnels in leaves where larvae feed. 

Preservation

After harvesting purslane, you can store it in a plastic bag in the refrigerator for up to one week. When identifying purslane, cut the stem with a pair of scissors, and squeeze the plant with your fingers. If a milk sap appears, do not eat the plant - this may be a similar-in-appearance poisonous plant called hairy-stemmed spurge.

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Purslane Quesadillas

Nutrition

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 

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, stripping the little shoots from the main stems. Discard the wood-like pieces.

2. Lay the tortillas on a clean work surface and sprinkle half of the tortilla with some of the cheese. Place chopped tomato, green pepper, and purslane on the tortilla. Sprinkle with more cheese. Repeat this step on all tortillas.

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

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

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

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.