Specialized Wellness Coaching
  • Home
  • About
    • MY APPROACH
  • Blog
  • Resources
  • FAQ
  • Connect
  • CDB FOR HEALTH & BEAUTY
  • BEMER THERAPY
    • BOOK BEMER

Purslane, a “Pesky Weed” or Nutritional Powerhouse?

7/24/2011

0 Comments

 
Picture
Purslane is a hardy, annual succulent plant that is viewed here in the United States as a common pesky weed.  Much to our surprise, it’s actually packed with nutrition and commonly eaten all over the world.  I first came across Purslane when helping my mother weed her vegetable garden many years ago.  She found a bunch growing in a raised bed and delightfully exclaimed that it was “Purslane”, having been taught about the plant when she was a child by her father, my grandfather, who was an avid outdoorsman and forestry major in college.

Purslane can be identified by its sprawling, pinkish red stems and succulent clusters of bright green leaves that are paddle shaped and not more than one inch long.  It grows along the ground but will grow upward sometimes if surrounded by other plants that are taking up its elbow room.  Purslane is well tolerant of drought and poor soil conditions.    This explains why it absolutely THRIVES in my well cared for and watered organic vegetable garden, without ever having been invited! 

Purslane is unique and wonderful in that it contains more Omega-3 fatty acids than any other leafy vegetable plant, providing both ALA and EPA.   It is full of antioxidants, vitamins A, B, and C, and minerals such as magnesium, calcium, potassium, and iron. (Note: you want to consume calcium foods that naturally contain magnesium, which aids in calcium absorption.  This is nature’s innate wisdom at work.)  Purslane is clearly not a “pesky” weed worthy of pulling and discarding.  I happily munch on sprigs of it while I garden, fresh picked!

Purslane has a crunchy texture and a very mild flavor with a hint of sweet/sour/tang.  All parts of the plant, stems, leaves, and seeds, are edible and can be used in the same way that one would use any other leafy vegetable.  Purslane can be added to raw salads, sautéed in a stir fry, or blended into a smoothie for picky eaters.  In Greece, it’s sautéed in olive oil with feta cheese, tomato, onion, garlic, and oregano.  Give it a try!

0 Comments

    Categories

    All
    Advertising
    Ayurveda
    Civil Disobedience
    Cleaning
    Cleanse
    Clover
    Coconut Flour
    Counseling
    Detox
    Detoxifying
    Detoxing
    Drugs
    Edibles
    Farming
    Freedom
    Gardening
    General Wellness
    Gluten Free
    Grain Free
    Greens
    Health
    Intention
    Love
    Mantra
    Marketing
    Minerals
    Nutrition
    Occupy
    Organics
    Paleo
    Pancakes
    Pharmaceuticals
    Recipes
    Self Care
    Setting Goals
    Smoothies
    Spring
    St. Patricks Day
    Superfoods
    Vitamins
    Warming
    Wellness
    Wild
    Wild Edibles
    Winter

    Archives

    June 2014
    January 2013
    November 2012
    June 2012
    December 2011
    July 2011
    May 2011
    April 2011
    March 2011
    February 2011
    January 2011

    RSS Feed

Specialized Wellness Coaching, Erin L. Heneghan | Copyright 2010-2018
  • Home
  • About
    • MY APPROACH
  • Blog
  • Resources
  • FAQ
  • Connect
  • CDB FOR HEALTH & BEAUTY
  • BEMER THERAPY
    • BOOK BEMER