Cooking with Purslane: A Delicious Mexican Dish and a Summer Salad

Garden Purslane Salad

Every season, there are a few plants that seem determined to grow no matter what. Purslane is one of them.

You may have seen it creeping through garden beds, popping up between rows of vegetables, or growing along pathways and thought it was just another weed. In fact, purslane is one of the most nutritious edible plants you can grow—and often, you don't even have to plant it.

Purslane is what gardeners often call a "volunteer." That simply means it shows up on its own, sprouting from seeds left behind from previous seasons. Once established, it is a prolific grower, thriving in warm weather and poor soils where many other plants struggle. It asks for very little, yet offers so much in return.

There's something beautiful about that. While we often search for health in expensive supplements and specialty foods, sometimes the earth quietly provides exactly what we need right beneath our feet.

A Humble Plant with an Impressive History

Purslane has been enjoyed for thousands of years around the world. Ancient Egyptians, Greeks, and Romans all used it as both food and medicine. Today it remains a beloved ingredient in many cultures.

In Mexico, purslane—known as verdolagas—is often simmered with tomatoes, onions, and peppers to create flavorful stews and side dishes. Throughout the Mediterranean, it is commonly added to salads, yogurt sauces, and fresh vegetable dishes. In parts of the Middle East, purslane is mixed into salads and herb-based dishes for its refreshing flavor and crisp texture.

Its slightly tangy, lemony flavor makes it surprisingly versatile in the kitchen. If you're new to purslane, think of it as a fresh herb as much as a leafy green. It can be substituted for cilantro in salsas, tacos, and fresh summer salads, adding a bright flavor and satisfying crunch. It also works well in place of basil in tomato soup, marinara sauce, and other savory dishes, bringing its own unique character while still complementing tomatoes beautifully.

Recipe for Verdolagas con Calabacitas (Purslane with Zucchini in Salsa Verde)

One of the most traditional ways to enjoy purslane is in a simple salsa verde. This garden-inspired version replaces the pork often found in traditional recipes with fresh zucchini, allowing the flavor of the purslane and tomatillos to shine.

Ingredients

• 4 cups fresh purslane, washed and roughly chopped

• 2 medium zucchini, diced

• 1 pound tomatillos, husks removed

• 1–2 jalapeños or serrano peppers

• ¼ onion

• 2 cloves garlic

• 1 tablespoon olive oil or avocado oil

• Salt to taste

• Water as needed

Directions

1. Bring a pot of water to a boil and add the tomatillos and peppers. Cook until softened, about 10 minutes.

2. Transfer the tomatillos and peppers to a blender along with the onion, garlic, and a small amount of cooking water. Blend until smooth.

3. Heat the oil in a large skillet or saucepan over medium heat. Add the zucchini and sauté for 5–7 minutes until just tender.

4. Pour the salsa verde over the zucchini and bring to a gentle simmer.

5. Add the purslane and cook for another 5 minutes, just until wilted.

6. Season with salt to taste.

7. Serve warm with tortillas, rice, beans, or as a side dish alongside grilled vegetables.

This simple dish highlights the fresh, slightly tangy flavor of purslane and celebrates the abundance of summer gardens. It's a wonderful reminder that some of the most nourishing meals come from combining a few humble ingredients harvested close to home.

Why Purslane Deserves a Place on Your Plate

For such a small plant, purslane packs an impressive nutritional punch.

It is one of the richest plant sources of omega-3 fatty acids, nutrients that support heart and brain health. Purslane also contains vitamins A, C, and E, along with important minerals such as magnesium, potassium, calcium, and iron.

Its thick, succulent leaves store water, making it both refreshing and hydrating during the hot summer months. Combined with its antioxidant content, purslane has earned a reputation as one of nature's most nutrient-dense greens.

Perhaps the most remarkable thing about purslane is that it reminds us to look more closely at the world around us. Sometimes what appears to be a weed is actually food. Sometimes abundance arrives uninvited.

Recipe for a Garden Purslane Salad

This simple salad celebrates the flavors of summer and lets purslane shine. It's crisp, refreshing, and comes together in just a few minutes. Our farm's Aromatic Herb Mix or Aromatic Herb Salt can be used for the herb blend in this salad.

Ingredients

• 2 cups fresh purslane, chopped

• 1 cucumber, diced

• 2 tomatoesor a cup of cherry tomatoes, chopped

• ¼ onion, thinly sliced

Farmhouse Herb Vinaigrette

• 3 tablespoons lemon juice

• ¼ cup olive oil or avocado oil

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon dried rosemary

• 1 teaspoon garlic powder

• ½ teaspoon celery powder

• Salt to taste

Directions

1. Wash and prepare all vegetables.

2. Place the purslane, cucumber, tomatoes, and onion in a large bowl.

3. In a small jar, combine the lemon juice, oil, aromatic herbs, garlic powder, celery powder, and salt. Shake until well combined.

4. Pour the vinaigrette over the salad and toss gently.

5. Serve immediately and enjoy the fresh flavors of the garden.

A Simple Way to Use What You Grow

One of our favorite parts of farming is discovering how simple ingredients can become something nourishing and beautiful. Fresh herbs, garden vegetables, and even a volunteer plant like purslane can come together to create a meal that feels both abundant and deeply connected to the season.

We make our own Farm Herb Mix using thoughtfully selected herbs and spices, making it easy to create homemade vinaigrettes like this one. It's a simple way to add fresh flavor without the preservatives, fillers, or excess sugars often found in store-bought seasonings.

Whether purslane found its way into your garden by chance or you've begun growing it intentionally, we hope you'll give it a place at your table. Sometimes the most valuable plants are the ones that show up on their own, quietly reminding us that the earth is generous and that good food doesn't have to be complicated.