Here in the south of Portugal there's a recipe for a soup which includes onion, a whole head of garlic (yes, a whole head), sliced potatoes, purselane, sweet chili, goat cheese and poached eggs. You put a few slices of old sour dough bread on the plate and the soup on top. It's absurdly good.
If you send me that recipe I will showcase it on my show and give you credit for it. I appreciate global cuisine immensely! You can reach out to me here www.awarehousechef.com Thank you for the recipe!
@@AwareHouseChef This lady speaks portuguese but you can easily follow the recipe just by watching: th-cam.com/video/OsVWNOpFKXM/w-d-xo.html At the end she says that you can poach eggs, but that's optional. She precooks the purslane to remove a bit of the acidity, but this is also optional, I don't do it.
@@AwareHouseChef Where I live purslane is not called pigweed because a very different much taller plant is called pigweed here. People need to know the difference. But fortunately they are both edible plants.
I have these all over my yard and they just want die. Lucky me lol I also have chronic kidney stones. So ummm 😂 dang Ima try it anyway. I think it's pretty but it's so invassive it's killing my grass. I will share this video I landed on. Thanks for the useful information.
@@kellylindsey5633if you eat spinach and you are still fine, then you should not have any issues. Plus most vegetables have oxalates in different levels
Yes! We ate this a lot when we visited my grandma. My mom seldom made it but when I got older my grandma gave me a plant. & I’ve kept it going ever since. I make my mom a salad similar to this every now & then. She laughs cause she says a lot of grammas cooking was inadvertently passed on to me. Idk why it’s considered a weed, it’s a beautiful plant
Me and my family live in Izmir, Türkiye. Mostly in summer, we eat it for breakfast without any processing, as a salad or as an appetizer with yogurt, We also eat it by adding minced meat and cooking it. This herb has a good place in Aegean cuisine. Thanks for the information!
I just found some in my garden. I use the term garden very loosely. Basically, have sunchokes and sweet potatoes that I planted. Somehow, a little cilantro ended up there. (planted some in a planter across the yard via seeds) And, a ton of thistle that just won't go away. So, as I was pulling thistle, again, saw the purslane! I was so excited! I've known about its properties for awhile, but didn't have any on my property. It must have been in the soil and digging it up a few months ago to put the sunchokes in brought it to the surface to grow.
It grows like crazy here! Ever since I discovered it's a secret edible, I've been taking cuttings and planting them around my garden where nothing else seems to want to grow. I've grown to like the taste and the look of the plant itself quite alot, even use it in some of my potted succulents as a ground cover!
I use the stems to make pickles. Also chop them up in my food processor and make pickle relish. Purslane leaves are yummy in mustard potato salad. I also love the leaves in scrambled eggs and omelets. I dehydrated four trays worth to use in homemade soups and any dish that can take a vegetable. I love this plant❤!
We have a large contingent of Burmese refugees in our city and to them Purslane is a very expensive treat type food eaten on special occasions back home. Was amazing to them that it grows everywhere here (like a weed) and that nobody cares or eats it.
Groundskeeper for 20 years and I would always wonder how this grew every were in the most random spots our father putting his work right infront of me for all these yrs another natural medicine from our Lord Jesus Christ father GOD
I'm of South Indian heritage. I boil lentils with some tumeric, ginger & garlic. In a separate fry pan, do the tempering - heat oil, throw in mustard seeds, cummin & finely cut onions. You could add some sliced fresh or dried chillies & fry till golden brown. Throw into the boiled lentils, add some coconut cream & the purslane. Serve with rice & pan fried fish or turmeric shrimps. Enjoy!
Try purslane with cilantro,garlic 🍋 zest and juice avocado oil lots of garlic salt pepper lemon pepper almonds and walnuts and a fresh grated parmesano.
This reads like you’re a bona-fide chef. Thanx for sharing your masterpiece. I grow it in a container, beautiful yellowish flower with healthy green plum petal & stems. Mix in with my chix fried rice. I’m using your recipe tonight brother.👊🇮🇱🇺🇸
It should be mentioned that spotted splurge, which is poisonous, looks very similar to purslane, so for those just starting to search for it in your yard please look up how to tell them apart!
I first ate purslane back in the 70’s. Got a recipe from a Hispanic friend. Not sure but l remember it simmering in evaporated milk,onion,cheddar cheese,salt and pepper. Simmered until tender. Awesome! She referred to it as Mexican spinach. She had walked out to view my father’s garden when she spotted in between the rows!
Grows like crazy around here, pulled one out of the ground, washed it and ate it raw just to get the full taste of it. It's really not bad! Stems are a bit earthy but they could be added to a stirrfry and cooked to get that bitterness out. I just finished cutting some and planting it around in my yard where nothing else seems to want to grow!
Red stem pigweed is a famously troublesome tall weed in the amaranth family that has downward facing spines on its main stem making it painful to pull up. Purslane is also known as indian spinach and is very bitter and mucilageous but delicate and low growing. I ate it raw when starving but its not even good tasting then. A good chef could make it delicious though I am sure. I finally got that weed coming up in my garden after decades without and I left it because I ate it as a young boy in the deserts out west. I am glad to have it me around me again and will try to utilize it and protect it. Good video you made.
@@graydon479 I know you're correct. I called it redstem incorrectly because it's got brutally painful sharp spines that will make you bleed when you attempt to pull it up. They are the only weed with downward pointing spines. The harder you try to pull it up the deeper the stab. The stems actually have blood colored stem stripes and areas like a warning of what it can do. I never noticed the roots. I guess they were usually covered in dirt. I've pulled thousands in my life. Thanks for the correct common name. I prefer the other amaranth varieties because they don't even have spines at all.
We live in Italy and have a garden. Just a few weeks ago our neighbour told us that that weed growing on our terrace could be eaten. Then this video popped up and this is the exact same leafy green!
Thank you for this! We all tend to eat too little variety in our diets. Our grandparents all lived through horrific times by gathering what they knew was good food, and your grandparents were very intelligent to make do with what we now oddly call weeds. What really astounds me is that too many who could use the increased nutrition and reduced food expenditure, they drive right by the best, least expensive sources to purchase overpriced, tasteless corn fed meat at the store. Purslane is pretty much free, if you can identify it, and is generally growing when we most need it. My favorite is purslane, mint and barely sprouted lentils or pease soup. I add a carmalized onion on top, and if I have it, a tablespoon of heavy cream. Purslane, clover and nicely roasted carrots make a delicious side dish, if you add acidity from vinegar or lemon. Edible pine nuts add fat, and, if taken from a properly identified tree, is hard work, but it decreases my ability to chow down by the jar. I eat it chilled with soft boiled eggs for a delightful summer lunch. Thank you again for the wonderful lesson, I really enjoy it!
There are lots of different weeds I eat out of my lawn. I love peppery-tasting purslane. I enjoy picking and eating wild salads that grow for free in my yard and sharing same with the variety of wildlife so I never let anyone spray or pour chemicals on it.
@@rosemarie20 purslane peppery? More like mildly lemony add mildly mucilaginous. You may be confusing it with a different plant I know which is definitely peppery.
is popular among Mexican people I make them with eggs , I fry onion tomatoes garlic Jalapeno and if you want ham and the Purslane then I season them and add the eggs is delicious. But my favorite way to cook them is with pork ribs with onions and purslane and green salsa an absolutely tasty dinner with Mexican rice , is called costillas de puerco con verdolagas 😋😋😋😋
Pigweed? What is commonly called pigweed where I live is red root amaranth (Amaranthus retroflexus). I enjoy snacking on purslane when working in the garden.
I am a fanatical purslane advocate among my friends. I keep purslane clippings in my fridge alo summer...add it to my fruit smoothies, tossed salad, anything simmering on the stove... I also pickle it for a crunchy healthier pickle. Add it to gumbo or any place when you don't have okra at hand. I add it it chopped in rice as it steams. Put it on a platter of veggie to nibble on. Great video, thanks. I didn't know about the kidney stones risk. Good to know. Luckily not a problem for me.
In salad with chopped cucumber onion and tomatoes as in the video with salt extra virgin olive oil, lemon juice, dry mint and a piece of fetta cheese! Super easy an delicious! Greetings from Cyprus
I usually pull the purslane from my garden when I’m weeding but this year I let it be. With the rising price of groceries and the uncertain future of our country I decided I might end up needing it. I have some lettuce ready to harvest so maybe I’ll throw in some purslane for a healthy salad.
From Southeast Asia here, I usually ate purslane raw with sambal or stir fried with chilli shrimp paste, stinky beans, meat, seafood or just garlic… sometimes added into omelette.
I made pesto tonight with my purslane. I have a growing all over the place everywhere. Purslane and cilantro pesto it was yummy. I love pesto. I make it with chickweed, dandelion greens, kale,etc always looking for another green to make pesto with.
I used to pull it and throw it away but now it’s a lemony snack that covers the soil and keeps it from the hot sun. I sowed basil in with it amongst my tomato plants and I’m really enjoying the gardening experience with purslane. Thank you for sharing
When i came across this good news i knew where to find it , so i went over to a friends house and picked dozens of these plants to start growing them. I needed to hear of this to help motivate me to eat healthier .
I've been eating purslane for thirty years. I was thrilled when I found out about it. There are so many amazingly useful plants that Most people think of as weeds.
We make stew out of it,, onion, garlic, tomato paste, and the spices you like dice the purslane and cook it with cooked red beans or chickpeas also, we do it with garlic paste, salt, lemon juice, and yogurt for salad it is very well known in Turkey and the Middle East and Europe
My mom's brother and sisters were raised on purslane: they would pick it for our Gran: they all lived into their eightys and Gran was in her 90's as well as my mom who is 93. : they had a family garden, a cow and a few pigs and chickens. Milk and eggs was fresh every day plus Gran made her own sausage, smoked ham, salted pig feet,ears and tails. She roasted her own coffee beans and grounded it on a mortar. They had alot of herbs and spices growing in the garden. Because of her life: I have been inspired to do the same. Purslane is all over our garden .
I have used a salt brine to lactose ferment purslane. I forgot about it and found it 3-4 years later. It was still good. If you do this make sure to pack the jar as much as you can as. it shrinks down considerably by half.
I'm 72 now but back in the 60's one of my childhood chores was hoeing the garden. I think it was 2 or3 rows a week me and my brother and sister were expected to hoe. Anyways the major weed was purslane, and hoeing doesn't work on it. Those juice-filled stems all grow roots when they're chopped up so all it does is make more purslane. My Dad called it that cursed portulaca. We never thought you could. eat it at all. After I moved out on my own I found out how great it was to eat so I kept coming home to clean out the portulaca. Sure I didn't turn down taking some beans and tomatoes home too but what I was really after was that cursed portulaca. It's so healthy and the omega 3's always cheer me up. In my garden now I never have enough, It breaks my heart to chop them up with a hoe, and if I eat them, they're gone!
I do have small amounts of it in my yard, and had no idea what it was called. Thanks for some great ideas of how I might add it to my salads. I also have Lamb's Quarters, here and there, and have used that for decades. Your salad looks delish! I might add some crumbled Goat Cheese for sheer perfection! 🌿🌿
@theCosmicQueen believe it or not, a lot of commenters call it pigweed and so do many of the local people in my area. There is a definite other pig weed that is different, but, society…
Purslane growing in central KY community garden. I cultivate & baby any growing in my small plots & graze on during morning & evening rounds & put in salads, teas & stews. Free rock star plant....
I used to love pigs weed I would pick it put it in salads and eat it on its own when I was out and about. But alas I'm allergic highly allergic to it so I can't use it anymore but boy when I did use it I really love the flavor of pig's weed.
Pigweed is another weed. I've never heard of Purslane being called Pigweed. I just looked it up and apparently some people call it Little Hogweed. What is generally called Pigweed is a taller weed. It has seed heads that look kind of like an Amaranth plant and has some red in the stem
Grew up calling it portulaca. It comes a bit later in the season here. Have never cursed it as other weeds. Its easy go pull and i find it less annoying than other "weeds". Thank you so much for this recipe. Drought is causing concern for many. Between forest fires and wierd weather, my portulaca is thriving. Hope you have a good recipe for plantain. It has taken over the lawn, and can't help but think i am looking at a large produce crop👍💖 Thanks again👍
Thanks for sharing. I met with a great Guyanese chef on the island of St. John. He gave me a few great recipes with plantain check out the video. All the best! th-cam.com/video/ff6JhPCvK4M/w-d-xo.htmlsi=RTD-R2j3AqAol8R7
🥗 I have the Piggly Wiggly plant growing all over my property well not all over but lots of places I just said I put it in my green juice in the morning I grind it up in the NutriBullet with other things and then strain the pulp out of it and drink it and that's how I get it down no stem or leaf-eating necessary😅
Now that is how you get someone to subscribe, Sir! I love your style. The family history was a real clincher. It's almost like the Goddess is saying, "Here, eat, I am providing for you and I love you!".
a friend of mine told me about this stuff and i found some growing in the wild, i saved the seed pods and after 1 season, and a 3 foot diameter plant despite the harvesting, i am saving seeds to grow indoors and have this delicious edible weed year round!
Very cool, we have been familiarizing ourselves with the foods in nature we can live on. This is fabulous information; I did not think to look for studies on the little known plants, but I will now. Have a great day!
Glad you mentioned the oxalate content. I looked it up, and it’s definitely on the higher side. I’ve had recurring kidney stones in the past, one of which was so big I had to get it surgically removed. Not fun. Really not fun. I do lacinato kale now because of this. Very low oxalate with high nutrient content.
it started this year in my garden with manure I threw down and being a sedum I been eating it while I am in my garden. I will bring it inside to eat when my string beans are ready for for picking, Good video. Lambsquarters is another thing like spinach and is very common in NYS.
Has always been personally has always been one of those greens that we harvested whenever we could find it. We like to serve it after soaking it in ice water as part of a BLT, or in a salad with a mustard dressing
Saute the purslane with onion, garlic, chilli flakes until it get fully dry then add scrambled egg 👌 The portion of egg should be twice as much as purslane 💛
This must be a sign from the heavens LOL I just rode my bicycle home a moment ago and I looked down and spotted a good patch on the side of the road and stop for a snack, Only to come home and see this little short video a moment later. ❤ ❤ ❤.........😉
@@angeladoll9785 please make sure they do not have purple spots on the leaves. I’m not sure if purslane flowers or not. The leaves with the purple spots on them look like purslane but they are toxic.
@@AwareHouseChef There are many different flower colors for Purslane, mine are bright solid yellow, and they put out THOUSANDS of poppy-sized seeds so you can easily spread this wonderful plant everywhere XD
Thanks man, I've been seeing it in a local grocery store and heard about it, but didn't know just how nutrient dense it actually is... I'm gonna have to pick some up next time, thanks again brother, keep up the great work
I’ve never eaten purslane but I’ve had it in my hands too many times to count. It’s been taking over my garden for several years now. Once it shows up, it’s all but impossible to get rid of. Maybe I should figure out a way to process it and sell it? It’s the most invasive plant I’ve EVER had to deal with. Maybe I’ll give it a taste test. Thanks for sharing your knowledge about it.
Oxalates PROMOTE kidney stones. Take it from me. I've suffered with stones for 15 years. I can eat oxalate rich food sparingly. I usually keep my oxalate intake for taking essiac tea. So I avoid spinach, wild lettuce, black tea etc.
I cook this plant with pork meat, first I brown in a little oil then I add tomato and onion after about three minutes I add the purslane. It's delicious
I will eat it raw in a smoothie with frozen bananas, lemon, dates and other fruit like wild blueberries. It's great if you put it in a yellow curry right at the end just until it starts to wilt. I'll have to try a raw salad with it as it has an amazing crunchy succulent texture and to me has a slight lemony flavor. It will probably go well with hemp seeds, toasted pumpkin seeds, lemon juice and maple syrup and a dash of olive oil and sea salt & pepper.
Purslane grows wild EVERYWHERE in SWFL! Before I knew what it was, I tried to get rid of it from my yard. Now I eat 8-10 leaves daily with some fresh moringa and a tangelo
I just got this in a powder supplement form. I have to put it in liquid as I can't eat solids. I saw a clinical trial using Purslane for Oral Planus. You can't even imagine how painful this can be for some people. Even drinking water is painful so I am really hoping this will help me. I read putting it in Yogurt can reduce the oxalates? I'm not sure if that's true but though I'd mention it to see what you thought for anyone that is prone to Kidney stones if that would be helpful for them to know?
Oxalic Acid is what we beekeepers use to control Verroa mites on honeybees. It’s dangerous to breath when we vaporize it with heat to put into the hives. It can also be lightly heated and mixed with glycogen and soaked into Swedish sponges and those laid across the frames for the bees to walk over.
This year I planted purslane, sweet potato vines, along with marigolds in the flower bed surrounding the figs and roses. So far the purslane, with its beautiful yellow, and pink flowers is holding its own against the invasive grasses that I always run out of time to weed. Will keep an eye on them, for those purple spots, and will tentatively give them a whirl on the dinner plate based on some of the recipes posted here. Thanks for this info. Had no idea of their edibility.
Been trying to destroy in my commercial nursery since 2017 being introduced in some potted plants. It gets moved from field to field with plows and tillage equipment. Each plant seems I’ve read has between 3-400,000 seeds. You can lay a plant down on concrete and it will live several days or even weeks. I remember my dad having problems with this plant back in the 60’s He finally had to abandon that farm for several years. Just thought I’d warn viewers about the downside of purslane
Good morning and thank you for showing his video very interested I want to start to research on it because I have patches of a growing in my backyard and I always thought it was just a common weed. Cuz I'm starting to learn about, weeds plants that are healthy for you. So thank you again for sharing this
Just yesterday I was weeding and leaving the Purslane alone. I knew it was edible but I had no idea, how nutricious it is. I'll try to get it to spread to other areas, leaving it alone for now. Some of it was in my drive way. Nice recipe, I think I'll try it, even if I am not a cucumber fan, prefer zucchin, which I usually eat it for breakfast.
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Here in the south of Portugal there's a recipe for a soup which includes onion, a whole head of garlic (yes, a whole head), sliced potatoes, purselane, sweet chili, goat cheese and poached eggs.
You put a few slices of old sour dough bread on the plate and the soup on top. It's absurdly good.
If you send me that recipe I will showcase it on my show and give you credit for it. I appreciate global cuisine immensely! You can reach out to me here www.awarehousechef.com Thank you for the recipe!
@@AwareHouseChef This lady speaks portuguese but you can easily follow the recipe just by watching: th-cam.com/video/OsVWNOpFKXM/w-d-xo.html
At the end she says that you can poach eggs, but that's optional.
She precooks the purslane to remove a bit of the acidity, but this is also optional, I don't do it.
Thank you!
@@AwareHouseChef Where I live purslane is not called pigweed because a very different much taller plant is called pigweed here. People need to know the difference. But fortunately they are both edible plants.
Sounds delicious!
I was digging in my garden and found some purslane, so I replanted it in good soil, and it grew so fast! I swear purslane is some kind of super-plant.
Isn’t it? Cheers!
A sidewalk super food
I have these all over my yard and they just want die. Lucky me lol I also have chronic kidney stones. So ummm 😂 dang Ima try it anyway. I think it's pretty but it's so invassive it's killing my grass. I will share this video I landed on. Thanks for the useful information.
@@kellylindsey5633if you eat spinach and you are still fine, then you should not have any issues. Plus most vegetables have oxalates in different levels
@@daniellapain1576wow, spinach is a big no-no for anyone with kidney issues. It’s an oxalate powerhouse 🤦🏻♀️
In Mexico we love to eat it! We call it called verdolagas. Soupy and spicy Green salsa and pork ribs with verdolagas, delicious!
@@gorditothebunny8250 awesome! Thank you!
Yes! We ate this a lot when we visited my grandma. My mom seldom made it but when I got older my grandma gave me a plant. & I’ve kept it going ever since. I make my mom a salad similar to this every now & then. She laughs cause she says a lot of grammas cooking was inadvertently passed on to me. Idk why it’s considered a weed, it’s a beautiful plant
Me and my family live in Izmir, Türkiye. Mostly in summer, we eat it for breakfast without any processing, as a salad or as an appetizer with yogurt, We also eat it by adding minced meat and cooking it. This herb has a good place in Aegean cuisine. Thanks for the information!
Thanks for sharing! I love it! Cheers!
I wonder if you can dry it too?
@@AwareHouseChefthis went down under my weed eater for years in Southern California, it’s all that grows along with camomile and bicycle tire thorns
I just found some in my garden. I use the term garden very loosely. Basically, have sunchokes and sweet potatoes that I planted. Somehow, a little cilantro ended up there. (planted some in a planter across the yard via seeds) And, a ton of thistle that just won't go away. So, as I was pulling thistle, again, saw the purslane! I was so excited! I've known about its properties for awhile, but didn't have any on my property. It must have been in the soil and digging it up a few months ago to put the sunchokes in brought it to the surface to grow.
Glad you found it! Thank you for sharing!!
It grows like crazy here! Ever since I discovered it's a secret edible, I've been taking cuttings and planting them around my garden where nothing else seems to want to grow. I've grown to like the taste and the look of the plant itself quite alot, even use it in some of my potted succulents as a ground cover!
You also should know thistle is edible n medicinal
I use the stems to make pickles. Also chop them up in my food processor and make pickle relish. Purslane leaves are yummy in mustard potato salad. I also love the leaves in scrambled eggs and omelets.
I dehydrated four trays worth to use in homemade soups and any dish that can take a vegetable. I love this plant❤!
@@linda54wood wow! That’s a ton of great suggestions that I am very thankful for. Cheers!
Thanks for the great ideas 😍
Just like Dandelion ❤
We have a large contingent of Burmese refugees in our city and to them Purslane is a very expensive treat type food eaten on special occasions back home. Was amazing to them that it grows everywhere here (like a weed) and that nobody cares or eats it.
Groundskeeper for 20 years and I would always wonder how this grew every were in the most random spots our father putting his work right infront of me for all these yrs another natural medicine from our Lord Jesus Christ father GOD
I'm of South Indian heritage. I boil lentils with some tumeric, ginger & garlic. In a separate fry pan, do the tempering - heat oil, throw in mustard seeds, cummin & finely cut onions. You could add some sliced fresh or dried chillies & fry till golden brown. Throw into the boiled lentils, add some coconut cream & the purslane. Serve with rice & pan fried fish or turmeric shrimps. Enjoy!
That’s sound wonderful with or without the purslane! Thank you!!
Wow❤
Try purslane with cilantro,garlic 🍋 zest and juice avocado oil lots of garlic salt pepper lemon pepper almonds and walnuts and a fresh grated parmesano.
This reads like you’re a bona-fide chef. Thanx for sharing your masterpiece. I grow it in a container, beautiful yellowish flower with healthy green plum petal & stems. Mix in with my chix fried rice. I’m using your recipe tonight brother.👊🇮🇱🇺🇸
That made my mouth water just reading it. ❤️
It should be mentioned that spotted splurge, which is poisonous, looks very similar to purslane, so for those just starting to search for it in your yard please look up how to tell them apart!
@@christinakwash7642 great point! The leaves have purple spots.
@@AwareHouseChef?? Lol which one has the spots?
Didn't you mean "spurge"? I figure autocorrect might have changed it.
@@jessicasmith7343spurge does.
Uugh,,probably the one called ..spotted
I have some in amongst my roses and I am making this salad today for lunch with my homegrown tomatoes and with some eggs from my chickens, yum!🌿🌸😋
Wonderful!
I first ate purslane back in the 70’s. Got a recipe from a Hispanic friend. Not sure but l remember it simmering in evaporated milk,onion,cheddar cheese,salt and pepper. Simmered until tender. Awesome! She referred to it as Mexican spinach. She had walked out to view my father’s garden when she spotted in between the rows!
Good to know...thanks👍💖
Purslane raspberry salad is so so good with a raspberry salad dressing. I love it.
Thank you!
Grows like crazy around here, pulled one out of the ground, washed it and ate it raw just to get the full taste of it. It's really not bad! Stems are a bit earthy but they could be added to a stirrfry and cooked to get that bitterness out. I just finished cutting some and planting it around in my yard where nothing else seems to want to grow!
Your in lick! Cheers!
We have so much purslane growing in our garden i have to pull it out constantly and i give a lot of it to the chickens, they love it.
Smart chickens!
Red stem pigweed is a famously troublesome tall weed in the amaranth family that has downward facing spines on its main stem making it painful to pull up. Purslane is also known as indian spinach and is very bitter and mucilageous but delicate and low growing. I ate it raw when starving but its not even good tasting then. A good chef could make it delicious though I am sure. I finally got that weed coming up in my garden after decades without and I left it because I ate it as a young boy in the deserts out west. I am glad to have it me around me again and will try to utilize it and protect it. Good video you made.
We called pigweed… red root pigweed, because the taproot is red. It is in the Amaranth family as you state.
@@graydon479 I know you're correct. I called it redstem incorrectly because it's got brutally painful sharp spines that will make you bleed when you attempt to pull it up. They are the only weed with downward pointing spines. The harder you try to pull it up the deeper the stab. The stems actually have blood colored stem stripes and areas like a warning of what it can do. I never noticed the roots. I guess they were usually covered in dirt. I've pulled thousands in my life. Thanks for the correct common name. I prefer the other amaranth varieties because they don't even have spines at all.
We live in Italy and have a garden. Just a few weeks ago our neighbour told us that that weed growing on our terrace could be eaten. Then this video popped up and this is the exact same leafy green!
@@rossinniandco wonderful! Thanks for sharing!
Thank you for this! We all tend to eat too little variety in our diets. Our grandparents all lived through horrific times by gathering what they knew was good food, and your grandparents were very intelligent to make do with what we now oddly call weeds. What really astounds me is that too many who could use the increased nutrition and reduced food expenditure, they drive right by the best, least expensive sources to purchase overpriced, tasteless corn fed meat at the store. Purslane is pretty much free, if you can identify it, and is generally growing when we most need it. My favorite is purslane, mint and barely sprouted lentils or pease soup. I add a carmalized onion on top, and if I have it, a tablespoon of heavy cream. Purslane, clover and nicely roasted carrots make a delicious side dish, if you add acidity from vinegar or lemon. Edible pine nuts add fat, and, if taken from a properly identified tree, is hard work, but it decreases my ability to chow down by the jar. I eat it chilled with soft boiled eggs for a delightful summer lunch. Thank you again for the wonderful lesson, I really enjoy it!
You are making me hungry! That sounds wonderful! Thank you Lydia! All the best
I eat it right out of my vegetable garden while working.
I never knew...
I just eat raw out of garden. I won't spread the word because when SHTF I will have lots to eat, i can feed my family and friends
@@jenniferhunt6739 when it's in season, yeah!
There are lots of different weeds I eat out of my lawn. I love peppery-tasting purslane. I enjoy picking and eating wild salads that grow for free in my yard and sharing same with the variety of wildlife so I never let anyone spray or pour chemicals on it.
@@rosemarie20 purslane peppery? More like mildly lemony add mildly mucilaginous. You may be confusing it with a different plant I know which is definitely peppery.
is popular among Mexican people I make them with eggs , I fry onion tomatoes garlic Jalapeno and if you want ham and the Purslane then I season them and add the eggs is delicious. But my favorite way to cook them is with pork ribs with onions and purslane and green salsa an absolutely tasty dinner with Mexican rice , is called costillas de puerco con verdolagas 😋😋😋😋
Thank you for sharing that!
We eat it with our huevos (eggs) when we don't have any "Nopales" (cactus)... It is delicious!
Pigweed? What is commonly called pigweed where I live is red root amaranth (Amaranthus retroflexus).
I enjoy snacking on purslane when working in the garden.
Yes yes yes
I live in Michigan in farm country. I have horses and lots of pasture and hay. Pigweed is definitely amaranth
Purslane is purslane
Never heard it called pig weed. Purslane is my fav plant fried with eggs and some hot pepper. Yum yum
@@euphoniahale5181 yum is right! Cheers!
Because it isn't pigweed at all. Not even a folk name . Pigweed is far different.
I love purslane.
The pig weed I'm familiar with has thorns!
I'd never seen it called purslane till I went to an Ag field day. Was always pigweed to us (farmers in Indiana)
Not pigweed
My mom is from Mexico , and would make salads and dishes with this weed . In Spanish they call these verdulagas!!😊
I am a fanatical purslane advocate among my friends. I keep purslane clippings in my fridge alo summer...add it to my fruit smoothies, tossed salad, anything simmering on the stove... I also pickle it for a crunchy healthier pickle. Add it to gumbo or any place when you don't have okra at hand. I add it it chopped in rice as it steams. Put it on a platter of veggie to nibble on. Great video, thanks. I didn't know about the kidney stones risk. Good to know. Luckily not a problem for me.
Thank you for sharing!!
In salad with chopped cucumber onion and tomatoes as in the video with salt extra virgin olive oil, lemon juice, dry mint and a piece of fetta cheese! Super easy an delicious! Greetings from Cyprus
I usually pull the purslane from my garden when I’m weeding but this year I let it be. With the rising price of groceries and the uncertain future of our country I decided I might end up needing it. I have some lettuce ready to harvest so maybe I’ll throw in some purslane for a healthy salad.
From Southeast Asia here, I usually ate purslane raw with sambal or stir fried with chilli shrimp paste, stinky beans, meat, seafood or just garlic… sometimes added into omelette.
Sounds delicious
I love to snack on purslane while working the garden. Also love putting some in my smoothies
I made pesto tonight with my purslane. I have a growing all over the place everywhere. Purslane and cilantro pesto it was yummy. I love pesto. I make it with chickweed, dandelion greens, kale,etc always looking for another green to make pesto with.
Brilliant!! I’m stealing that! Thank you!!
I used to pull it and throw it away but now it’s a lemony snack that covers the soil and keeps it from the hot sun. I sowed basil in with it amongst my tomato plants and I’m really enjoying the gardening experience with purslane. Thank you for sharing
@@RobbieBobbie98 thank you for sharing as well. All the best!
I bought purslane seeds and here in SocaliUSA, it will grow year round. Already a slew of purslane in my pots.
That’s awesome!!
When i came across this good news i knew where to find it , so i went over to a friends house and picked dozens of these plants to start growing them. I needed to hear of this to help motivate me to eat healthier .
@@kevincrain7499 wonderful! Thank you for sharing that. All the best!
I've been eating purslane for thirty years. I was thrilled when I found out about it. There are so many amazingly useful plants that Most people think of as weeds.
Thanks for sharing!
We make stew out of it,, onion, garlic, tomato paste, and the spices you like dice the purslane and cook it with cooked red beans or chickpeas also, we do it with garlic paste, salt, lemon juice, and yogurt for salad it is very well known in Turkey and the Middle East and Europe
@@Bellatutu1927 awesome!
My mom's brother and sisters were raised on purslane: they would pick it for our Gran: they all lived into their eightys and Gran was in her 90's as well as my mom who is 93. : they had a family garden, a cow and a few pigs and chickens. Milk and eggs was fresh every day plus Gran made her own sausage, smoked ham, salted pig feet,ears and tails. She roasted her own coffee beans and grounded it on a mortar. They had alot of herbs and spices growing in the garden. Because of her life: I have been inspired to do the same. Purslane is all over our garden .
@@BlancaHolland-xx9ny thank you for sharing!
I have used a salt brine to lactose ferment purslane. I forgot about it and found it 3-4 years later.
It was still good. If you do this make sure to pack the jar as much as you can as. it shrinks down considerably by half.
@@pashminagal what ratio do you use?
I'm 72 now but back in the 60's one of my childhood chores was hoeing the garden. I think it was 2 or3 rows a week me and my brother and sister were expected to hoe. Anyways the major weed was purslane, and hoeing doesn't work on it. Those juice-filled stems all grow roots when they're chopped up so all it does is make more purslane. My Dad called it that cursed portulaca. We never thought you could. eat it at all. After I moved out on my own I found out how great it was to eat so I kept coming home to clean out the portulaca. Sure I didn't turn down taking some beans and tomatoes home too but what I was really after was that cursed portulaca. It's so healthy and the omega 3's always cheer me up. In my garden now I never have enough, It breaks my heart to chop them up with a hoe, and if I eat them, they're gone!
Thank you for sharing !!
Finally a healthy video that gets straight to the point!! I'm 😮! Thank you!🥰
@@monique8633 thank you! Appreciate you very much. All the best!
I do have small amounts of it in my yard, and had no idea what it was called. Thanks for some great ideas of how I might add it to my salads. I also have Lamb's Quarters, here and there, and have used that for decades. Your salad looks delish! I might add some crumbled Goat Cheese for sheer perfection! 🌿🌿
it's never called pigweed, he is very mistaken, btw.
@theCosmicQueen believe it or not, a lot of commenters call it pigweed and so do many of the local people in my area. There is a definite other pig weed that is different, but, society…
Purslane growing in central KY community garden. I cultivate & baby any growing in my small plots & graze on during morning & evening rounds & put in salads, teas & stews. Free rock star plant....
I used to love pigs weed I would pick it put it in salads and eat it on its own when I was out and about. But alas I'm allergic highly allergic to it so I can't use it anymore but boy when I did use it I really love the flavor of pig's weed.
Pigweed is another weed. I've never heard of Purslane being called Pigweed. I just looked it up and apparently some people call it Little Hogweed.
What is generally called Pigweed is a taller weed. It has seed heads that look kind of like an Amaranth plant and has some red in the stem
Yes, a real powerhouse! And delicious. I plant it in pots now. Harvest smaller leaves. Better - no spongy. Crisp.
the salad version is so delicious! love how you highlight this amazing edible plant.
@@yiyisun4607 thank you! All the best!
Appreciate the share! Can't wait to try it.
Hope you enjoy! Cheers!
Ghandi had it in his garden and ate it everyday. He also ate black pepper daily for circulation. 💜🇨🇦
Grew up calling it portulaca. It comes a bit later in the season here. Have never cursed it as other weeds. Its easy go pull and i find it less annoying than other "weeds". Thank you so much for this recipe. Drought is causing concern for many. Between forest fires and wierd weather, my portulaca is thriving. Hope you have a good recipe for plantain. It has taken over the lawn, and can't help but think i am looking at a large produce crop👍💖 Thanks again👍
Thanks for sharing. I met with a great Guyanese chef on the island of St. John. He gave me a few great recipes with plantain check out the video. All the best! th-cam.com/video/ff6JhPCvK4M/w-d-xo.htmlsi=RTD-R2j3AqAol8R7
🥗 I have the Piggly Wiggly plant growing all over my property well not all over but lots of places I just said I put it in my green juice in the morning I grind it up in the NutriBullet with other things and then strain the pulp out of it and drink it and that's how I get it down no stem or leaf-eating necessary😅
Now that is how you get someone to subscribe, Sir! I love your style. The family history was a real clincher. It's almost like the Goddess is saying, "Here, eat, I am providing for you and I love you!".
Welcome aboard! I appreciate you! All the best!
I mean I used it a lot after that video and after I set up my Breville it was just perfect
a friend of mine told me about this stuff and i found some growing in the wild, i saved the seed pods and after 1 season, and a 3 foot diameter plant despite the harvesting, i am saving seeds to grow indoors and have this delicious edible weed year round!
@@Echo5Mike cool!
Very cool, we have been familiarizing ourselves with the foods in nature we can live on. This is fabulous information; I did not think to look for studies on the little known plants, but I will now. Have a great day!
Thank you Kathleen! You as well!
I must have pulled over a thousand small plants from my flower pots ! I don’t know how so many seeds get in there as I never see flowers on it !
Alow them to seed, tons of seeds and they are good ground cover for your garden. Love this plant!
@@monicahatch6498 cheers!
Nice video and recipe. Thank you for sharing
My pleasure and thank you for the kindness! All the best!
Its crazy I got recommended this after wondering what that was growing in my garden bed.
Glad you mentioned the oxalate content. I looked it up, and it’s definitely on the higher side.
I’ve had recurring kidney stones in the past, one of which was so big I had to get it surgically removed.
Not fun. Really not fun.
I do lacinato kale now because of this. Very low oxalate with high nutrient content.
Glad the video was helpful! All the best to you!
It`s a beautiful plant!
It really is!
In Azerbaijan we also use purslane . First boil almost 1 minute ,then mix it with yogurt and garlic ,salt , pepper. Try it this way ..
Thanks for the tips!
it started this year in my garden with manure I threw down and being a sedum I been eating it while I am in my garden. I will bring it inside to eat when my string beans are ready for for picking, Good video. Lambsquarters is another thing like spinach and is very common in NYS.
@@georgenasuta875 awesome! Thank you for sharing!
God gave us all we need ❤
I grow it... I do munch on it some but it is kinda slimy if i try to juice it. You described it well.
Thank you!
Growing wild in my garden in Florida 😊 I will munch on it more. Thanks!
Smart! Cheers!
Thanks for this video!!!! I have so much of this growing in the front yard!! Glad I ran into this video
@@artK_JesusChristIsKing my pleasure!
Has always been personally has always been one of those greens that we harvested whenever we could find it. We like to serve it after soaking it in ice water as part of a BLT, or in a salad with a mustard dressing
@@cjsunburnedsavage2873 cool suggestions! Cheers!
We have these in CO all over. The leaves are good. Grew up with the old folk referring to these as Verdolagas
Saute the purslane with onion, garlic, chilli flakes until it get fully dry then add scrambled egg 👌 The portion of egg should be twice as much as purslane 💛
Sounds great! Thank you!!
Πολύ ωραία! Γλιστριδα σαλάτα!
This must be a sign from the heavens LOL I just rode my bicycle home a moment ago and I looked down and spotted a good patch on the side of the road and stop for a snack, Only to come home and see this little short video a moment later. ❤ ❤ ❤.........😉
That is awesome!
My tortoises love this stuff!!!
Wow that's a wonderful thing to know, thank you for your information ☺️❤
My pleasure!
how cool! i've been growing some in a hanging pot for years cuz i like the pretty flowers. never knew i could eat it
@@angeladoll9785 please make sure they do not have purple spots on the leaves. I’m not sure if purslane flowers or not. The leaves with the purple spots on them look like purslane but they are toxic.
@@AwareHouseChef There are many different flower colors for Purslane, mine are bright solid yellow, and they put out THOUSANDS of poppy-sized seeds so you can easily spread this wonderful plant everywhere XD
Spurge doesn’t always have purple spots. Look up a checklist to make extra sure you’ve got the right plant.
I had some with Lamb's Quarters, Parsley, Amaranth and Various Basils on my Huevos Rancheros with Anchos for heat just every morning.
Thanks man, I've been seeing it in a local grocery store and heard about it, but didn't know just how nutrient dense it actually is... I'm gonna have to pick some up next time, thanks again brother, keep up the great work
@@scottwilliam9883 appreciate you. Thank you very much. All the best!
Thanks George!
My pleasure! Thank you!
I bought an ornamental purslane. I planted it in my garden. It has taken over my garden and is full bloom now in July. I hope it’s okay to eat.
@@melvinlee5684 be careful. Sometimes it is. It edible. Check with a local farm supply or garden supply first
I’ve never eaten purslane but I’ve had it in my hands too many times to count. It’s been taking over my garden for several years now. Once it shows up, it’s all but impossible to get rid of. Maybe I should figure out a way to process it and sell it? It’s the most invasive plant I’ve EVER had to deal with. Maybe I’ll give it a taste test. Thanks for sharing your knowledge about it.
My pleasure. I hope you can curb its growth and enjoy its taste. Cheers!
They are so many in my garden.
You’re blessed! Cheers!
Am going to try your receipi
Great! Please let me know how it works out!
hello , great heads up😊😊😊...thank you , for sharing🥰🥰🥰🥰🥰..................
You are so welcome! Cheers!
From everything I have ever read about purslane it is high in oxalates, which can help reduce the formation of kidney stones.
Oxalates PROMOTE kidney stones. Take it from me. I've suffered with stones for 15 years. I can eat oxalate rich food sparingly. I usually keep my oxalate intake for taking essiac tea. So I avoid spinach, wild lettuce, black tea etc.
Eating too many foods high in oxalate can actually cause kidney stones in some people!
I leave it to cool the soil here in MN , we have black soil and it get hot , and in it's shade soil retains moisture !
I got some growing wildly where i live ima try it out
@@noahcoronado6807 let me know how you like it!
I cook this plant with pork meat, first I brown in a little oil then I add tomato and onion after about three minutes I add the purslane. It's delicious
Thanks for sharing that!!
I will eat it raw in a smoothie with frozen bananas, lemon, dates and other fruit like wild blueberries. It's great if you put it in a yellow curry right at the end just until it starts to wilt. I'll have to try a raw salad with it as it has an amazing crunchy succulent texture and to me has a slight lemony flavor. It will probably go well with hemp seeds, toasted pumpkin seeds, lemon juice and maple syrup and a dash of olive oil and sea salt & pepper.
@@TheRealHonestInquiry absolutely yes to all of your suggestions! Cheers!
Purslane grows wild EVERYWHERE in SWFL! Before I knew what it was, I tried to get rid of it from my yard. Now I eat 8-10 leaves daily with some fresh moringa and a tangelo
@@APayne589 wonderful!
I’ve heard it’s great in potato salad. I might try that out today.
@@EdimentalGardens let me know how you like it! Cheers!
I just got this in a powder supplement form. I have to put it in liquid as I can't eat solids. I saw a clinical trial using Purslane for Oral Planus. You can't even imagine how painful this can be for some people. Even drinking water is painful so I am really hoping this will help me. I read putting it in Yogurt can reduce the oxalates? I'm not sure if that's true but though I'd mention it to see what you thought for anyone that is prone to Kidney stones if that would be helpful for them to know?
I am not sure. I am sorry for your suffering. Cooking is supposed to remove a lot of oxalates
Oxalic Acid is what we beekeepers use to control Verroa mites on honeybees. It’s dangerous to breath when we vaporize it with heat to put into the hives. It can also be lightly heated and mixed with glycogen and soaked into Swedish sponges and those laid across the frames for the bees to walk over.
@@jamesbarron1202 thanks for the info!
It's a staple in Mexican food, called *VERDOLAGA*
I have purchased Purslane (The tag reads "Portulaca oleracea") from a store. It does flower. Is this the same thing?
This year I planted purslane, sweet potato vines, along with marigolds in the flower bed surrounding the figs and roses. So far the purslane, with its beautiful yellow, and pink flowers is holding its own against the invasive grasses that I always run out of time to weed.
Will keep an eye on them, for those purple spots, and will tentatively give them a whirl on the dinner plate based on some of the recipes posted here.
Thanks for this info. Had no idea of their edibility.
@@seabrookthemagnificent9580 glad to be of service! Cheers!
Thanks so much for this video 🫶🏾🫶🏾🫶🏾
My pleasure!
Can it be dehydrated and canned for soup in winter????❤
@@Amber-Avalon1972 it is a delicate leaf so I am going to have to guess no as far as rehydrating it. But I guess it can be used as a dried herb?
Been trying to destroy in my commercial nursery since 2017 being introduced in some potted plants. It gets moved from field to field with plows and tillage equipment. Each plant seems I’ve read has between 3-400,000 seeds. You can lay a plant down on concrete and it will live several days or even weeks. I remember my dad having problems with this plant back in the 60’s He finally had to abandon that farm for several years. Just thought I’d warn viewers about the downside of purslane
Good morning and thank you for showing his video very interested I want to start to research on it because I have patches of a growing in my backyard and I always thought it was just a common weed. Cuz I'm starting to learn about, weeds plants that are healthy for you. So thank you again for sharing this
@@TimandLiamsEastcoastkoillc my pleasure!
Thank you SO MUCH!👍🇨🇦
@@wendybarclay7908 my pleasure!
Just yesterday I was weeding and leaving the Purslane alone. I knew it was edible but I had no idea, how nutricious it is. I'll try to get it to spread to other areas, leaving it alone for now. Some of it was in my drive way. Nice recipe, I think I'll try it, even if I am not a cucumber fan, prefer zucchin, which I usually eat it for breakfast.
@@carmenortiz5294 hope you enjoy them as much as I do!
@@AwareHouseChef Going to try them for lunch today.
Let me know!