3 Ways to Eat Purslane

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3 Ways to Eat Purslane
3 Ways to Eat Purslane

Purslane is an edible plant that can be found in most temperate climates, even forests, and is rich in minerals, omega-3s, and vitamins A and C. Make a refreshing summer salad with purslane as a side dish or appetizer. Savor the plant along with cucumber in an easy-to-make soup. Fry it to prepare a very healthy snack.


Purslane salad for summer

  • 1 large cucumber (shellless and seedless, cut into four pieces to length and chopped);
  • 1 medium tomato (chopped);
  • ½ cup (120 g) of washed purslane (stemmed and minced; approximately a handful);
  • 1 jalapeño (seedless and chopped);
  • 2 to 3 tablespoons (30 to 45 ml) of lemon juice (fresh);
  • Salt and black pepper to taste).

Makes approximately four servings.

Cold purslane soup with cucumber

  • 2½ cups (590 g) cucumber (peeled and sliced; approximately three cucumbers);
  • 1 green tomato (cut);
  • 1 medium onion (new);
  • 3 cloves of garlic (new and (peeled);
  • ½ cup (120 g) of washed purslane (leaves and ends);
  • ½ long chili pepper;
  • ¾ cup (180 ml) of Greek yogurt;
  • 2 teaspoons (10 ml) of cherry vinegar;
  • ½ teaspoon (2.5 g) of sugar;
  • Salt (to taste);
  • ½ stale flatbread broken into pieces;
  • 2 tablespoons (30 ml) of extra virgin olive oil.

Makes approximately two servings.

fried purslane

  • Purslane stalks (washed);
  • Breadcrumbs;
  • Wheat flour;
  • Eggs;
  • Black salt and pepper;
  • Olive oil;
  • Sauces (like ketchup, mustard and sour cream).


Method 1 of 3: Making a Purslane Salad for Summer

Eat Purslane Step 1

Step 1. Combine ingredients in a large bowl

Add all the solid ingredients and, with your hands or with a tongs, mix everything together to distribute them evenly. Drizzle with two or three tablespoons (30-45 ml) of lemon juice and mix the salad again to spread the juice.

Eat Purslane Step 2

Step 2. Season the salad to taste

Sprinkle the salt gradually, mix the salad and taste it each time you add the salt. For added flavor, add powdered garlic or ground black pepper. Add more lemon juice if you want to make it more acidic.

The jalapeño in the salad will neutralize the lemon flavor somewhat. To make it spicier, add a small amount of ground chili pepper and mix with the other ingredients

Eat Purslane Step 3

Step 3. Serve purslane salad as an accompaniment

The natural citrus flavor complements fish dishes, especially if they have been seasoned with lemon juice or zest or a mixture of lemon and black pepper. Another option is to include salad in meals where pork is the main course, such as pork chops.

  • Counteract the peppery flavor by cooking fish dishes such as tilapia with lemon butter. Grill or roast the fish and squeeze a few slices of lemon over the top.
  • The flavor profile of this salad is a great match for Mexican food. Serve it with quesadillas, tacos and burritos.
Eat Purslane Step 4

Step 4. Eat as an appetizer

On a hot summer day, purslane salad is a refreshing snack. Serve it with tortilla chips, a light, healthy snack. Guests can use their own chips to help themselves. Store what is left over for up to five days in a sealed container in the refrigerator.

Method 2 of 3: Making a Cold Purslane Soup with Cucumber

Eat Purslane Step 5

Step 1. Blend ingredients in a blender or food processor

Pulse them until the mixture is very smooth and consistent. Add more garlic to make the flavor stronger or add a refreshing touch by adding mint sprigs.

Eat Purslane Step 6

Step 2. Dilute the mixture if necessary

This recipe produces a relatively thick soup. If you prefer a more diluted one, add a little water at a time while the mixture is still in the blender. Cover, pulse and continue adding water until you reach the desired consistency.

You can make it thicker and creamier by adding yogurt. Add a little at a time and pulse in a blender to blend the new ingredient

Eat Purslane Step 7

Step 3. Season to taste

When the consistency of the soup is the way you like it, use a spoon to taste. Add salt, sugar and other ingredients as needed to get the flavor of your choice.

Eat Purslane Step 8

Step 4. Serve the soup cold

Transfer to bowls or a storage container. Cool it in the fridge and serve it as soon as it's cold. The soup can last up to three or four days if kept in a closed container.

Method 3 of 3: Purslane Frying

Eat Purslane Step 9

Step 1. Prepare the wheat flour, eggs and breadcrumbs

Fill three medium bowls or shallow dishes with a moderate amount of each. Bowls should have only one of the ingredients. Beat eggs with a fork until well blended.

  • Facilitate the process of breading the plant by arranging the bowls in the following order: first, the bowl of wheat flour; second, the beaten eggs; third, the bowl with breadcrumbs.
  • If an ingredient runs out when you're frying the purslane, add a little more. What's left can be used immediately on another plate or thrown away.
Eat Purslane Step 10

Step 2. Bread the vegetable

With clean hands or with a tongs, take a clean purslane stalk and coat it with wheat flour. Then dip it completely into the eggs, letting the excess drip back into the bowl, and transfer it to the breadcrumbs to get completely covered.

Repeat this process with all stalks. Fry one at a time or let them all fry together

Eat Purslane Step 11

Step 3. Fry the purslane

Place a skillet over medium heat and cover the bottom with a layer of olive oil. Transfer the plant to the skillet when it is hot and cook it for about five minutes or until it is golden brown. Turn it over to fry both sides evenly.

Eat Purslane Step 12

Step 4. Eat plain or with sauces

Remove from skillet and place purslane on a paper towel to absorb excess oil. When it cools down, it's ready to be consumed. Add a little salt and pepper to taste and try them with sauces such as ketchup, mustard or sour cream.

Try eating with different sauces to see which is your favorite, such as a little teraki sauce or soy sauce


  • Only use kitchen utensils as instructed, as misuse can cause injury, property damage or a big mess.
  • Be careful when handling instruments or hot food. Use pot holders and kitchen gloves to protect your hands or table surface when needed.

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