Common Purslane (Verdolagas) (Portulaca oleracea)

Family: Portulacaceae | Edibility: Choice Edible (4/5)

Prostrate, fleshy succulent with paddle-shaped leaves and reddish stems. Holds the record for having higher omega-3 fatty acid levels than any other terrestrial leafy vegetable.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Shoots, Nuts/Seeds

Harvest Seasons: Early Summer, Late Summer, Fall

Flavor & Culinary Uses

Crisp, juicy, succulent, pleasantly tart and lemony with mild mucilaginous okra-like quality. — Chopped fresh into Mediterranean tomato and cucumber salads; Sautéed with garlic and pork in traditional Mexican pork in salsa verde con verdolagas; Pickled stems preserved in seasoned brine; Stir-fried as a tender leafy green

Habitat & North American Range

Sunny garden soils, agricultural fields, sidewalk cracks, open wastelands, and dry sandy banks. (Zone 3, Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9, Zone 10)