• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
FORAGER | CHEF
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Leafy Greens

    Purslane Recipes

    About

    Verdolagas, also known as purslane, Portulaca oleracea, pirpirim, and other names, is an edible succulent and a common edible weed. It's also a great source of omega-3 fatty acids. I usually find purslane in gardens and  farmers markets.

    Quick Links

    Instead of throwing them away when weeding the garden, I prefer to eat it. If you're new to this plant, check out The Forager's Guide to Purslane or Verdolagas first, and branch out from there.

    Purslane or verdolagas in the garden

    Look A Likes

    Prostrate spurge is the most common look alike. Thankfully it doesn't look as appealing, thick or juicy as the real deal although the two may grow together.

    Cooking

    The plant can be used either fresh, raw as an addition to salads or as a cooked green. It's a common ingredient in Mexican food, and often cooked con salsa verde-a tart tomatillo sauce.

    Salads

    Raw the plant has a crunchy texture and a tart, refreshing taste. I have a lot of salads I like to use it in, check out my Foraged Greens Salad, Purslane and Sweet Corn Salad or Purslane, Avocado and Cucumber Salad for starters. It's also mixed with garlic and yogurt for a famous Turkish Salad.

    Wild Greek salad recipe with purslane, stonecrop, bergamot flowers and grape tendrils

    My favorite salad with these greens is probably a chunky Wild Greek Salad with Purslane and Stonecrop.

    As a cooked green

    Many people don't know it, but verdolagas can be quite good cooked. The plant has a slightly stronger flavor after cooking, but mixed with other greens it can be very nice.

    Braised Purslane with Tomato and Duck Fat in a bowl

    Braised with garlic, tomato and hot chili is a recipe from an Ecuadorian friend of mine.

    Verdolagas Guisadas (Braised Purslane) with garlic, tomato and jalapeno is a very traditional South American dish.

    • Fave e Cicoria (Fava Bean Purée with Wild Chicory)
    • Cattail Rhizome Salad with Smoked Trout
    • Moroccan Foraged Greens with Preserved Lemon: Bakoula
    • Foraged Greens with Garlic and Paprika (Tsigarelli)
    • Wild Greek Salad with Purslane and Stonecrop
    • Wild Spinach Dip (Borani Esfenaj)
    • Purslane, Avocado, and Cucumber Salad
    • Purslane and Sweet Corn Salad
    • Lamb's Quarters Salad
    • Minestrella: Italian Stew of Many Greens
    • Purslane Salad with Tomatoes and Feta
    • Nasturtium Salad with Milkcaps and Shrimp
    • Verdolagas Guisadas (Braised Purslane)
    • Chicken of the Woods Piccata
    • Warm Pickled Chanterelles with Brie, Sourdough and Wild Greens
    • Wild Mushroom Tartine with Purslane and Pickled Vegetables
    • Dotty's Wild Green Salad
    • Watermelon Basil Salad with Goat Cheese
    • Black Trumpet-Shell Pea Soup, With Purslane
    • Purslane Panzanella Salad
    • Verdolagas / Purslane: Harvesting and Cooking

    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    Footer

    BACK TO TOP

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Forager | Chef®