RETHINKING ‘WEEDS’:
Purslane @ Pigweed (Portulaca oleracea) – Vegan source of Omega 3
A sprawling succulent annual herb used as a highly nutritious food in many parts of the world including in the traditional Australian Aboriginal diet. Found to have the highest fatty acid level of any vegetable, especially Omega 3, so a suitable alternative for vegans. Purslane is also high in Vitamin C, Vitamin A, calcium, iron and potassium. 5 sprigs (10cm long) daily provide around 550mg calcium. Although high in oxalic acid (about the same as spinach) an American study found that 120g day didn’t pose any health problems.
A number of studies have found that purslane can positively effect health by lowering risk of heart disease, reducing inflammation, blood pressure and the severity of oral lichen planus. Traditionally used for wound healing and increasing milk in nursing mothers.
Can be boiled, dabbed with butter or used in salads, sandwiches, stir-fry’s, omelettes, or pesto. Leaves are crunchy and mild in flavour, slightly sour and mucilaginous. Often referred to as tasty asparagus, it is an okra alternative and can be used to thicken soups or stews.
Super hardy to grow for even the most ‘challenged’ of gardeners. Grows in sun, shade and drought tolerant.
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This information is intended for educational purposes only. Please consult a health care provider before pursuing any herbal treatments. Herbs can interact with pharmaceutical medications. References available on request.