The Downsides
Keep in mind, purslane also contains high levels of oxalates. Oxalates are an organic acid that the human body and many plants produce.
However, they are not a required nutrient, and too much may be harmful for certain people.
They can bind to other minerals in the digestive system, like calcium oxalate and iron oxalate, which are then eliminated in the stool or urine instead of being absorbed into the body. Additionally, this binding can sometimes form crystals, leading to kidney stones.
People Who Should Avoid Purslane
Therefore, research tends to recommend a low oxalate diet for patients with high levels of this acid in their urine.
If you fall into this demographic, or have conditions with a higher risk of kidney stones (such as inflammatory bowel disease or other gut function disorders) speak to a medical professional before adding purslane to your diet.
How to Eat Purslane
This weed is a leafy green that could be cooked or eaten raw. In that way, it’s similar to spinach and Swiss chard; plus, it has a slightly sour flavor.
People consume it in salads or sandwiches as they would other leafy vegetables. You can also use it to replace spinach in recipes such as quiche.
You can also blend it into a pesto or soup, or use it to flavor stir-fries, meat, and grilled veggies.
How to Grow Purslane
You may have seen this weed in gardens or between sidewalks. Purslane can grow in multiple conditions, including droughts and soil that is salty or lacking in nutrients.
So it’s a good choice for experienced and novice gardeners who want ground cover or fill hanging baskets.
They don’t need much water despite loving the summer, and can thrive in any well-draining soil.
They will bloom in full sunlight, according to the University of Wisconsin-Madison, and they require about six to eight hours of light a day.
Keep in mind, purslane plants are annuals and can’t survive frost, so enjoy your harvest during the warm months.
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