Native Greens: Purslane Hollywood, California

In areas with large Mexican populations, this edible weed is frequently referred to by its Spanish name of verdolagas. It's also known as purslane, pigweed, or hogweed. Sadly, it's often overlooked and discarded here in the United States, but it's widely eaten in Mexico, Europe, and Asia.

We first learned about verdolagas from our second grade teacher, a man from Guadalajara who pulled the mildly sour, succulent greens from our school garden and cooked them into eggs and soups. Today, we still add the leaves to scrambled eggs or just sautée them in some olive oil and garlic and eat them with warm tortillas.

Our seasonal spotlight on purslane has more information and a few recipes. Since we're writing from Southern California, we thought we'd add a few more links here for Mexican-inspired recipes.
• Purslane and Pork Stew, from Saveur
• Squash Blossom and Purslane Soup, from Saveur
• Verdolagas with Tomatillo and Queso Fresco, from Chanfles

• For more information on the Hollywood farmers' market and other Los Angeles area markets, visit Farmernet.com

Related: In Season: Purslane

(Images: Emily Ho)

Verdolagas grows wild all over the place here in South Texas. I love it!

posted by mobi on June 22nd 2009 at 3:13pm
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Purslane has more beta-carotene than spinach, as well as high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function. Recently, it's been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. And, purslane has only 15 calories per 100 g portion!

posted by fmktjod on June 22nd 2009 at 4:47pm
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So good to know! I recently saw this for the first time at the little Supermercado around the corner from my house. They stock it all the time (along with two other obscure-to-me green things, huazontle and something else which name escapes me). I'm so glad to know what I can do with it!

http://www.abreadaday.com

posted by eprewitt on June 22nd 2009 at 4:52pm
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Seriously? You can eat this stuff?! It's everywhere here in Florida. Collecting, I shall go.

posted by JaxByDefault on June 22nd 2009 at 5:39pm
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I keep seeing this at the Farmer's Market and wondered what I would use it in. Sauteed with eggs sounds delicious!

posted by adiaphane on June 22nd 2009 at 5:54pm
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Purslane is a horrible,noxious weed in my garden and chokes off anything in it's path. Are you kidding; you really can eat this stuff??? I'd pay someone to dig it out!

posted by lona on June 22nd 2009 at 9:40pm
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Wow. This wild type looks pretty dense compared to the type that grows in my yard. Well, the fact that I'm in MI and that one is in CA might have a little to do with that. :)

Either way, I just recently learned about Purslane and I plan to let some grow out (VERY tough to do since I would pick that stuff like crazy in past years!) and mix it up in a salad during this season. I'm excited!

posted by josue on June 23rd 2009 at 4:19pm
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Lona,
Actually, purslane isn't harmful to other plants. At the farm I work at, we plant it as a cover crop to keep away other weeds. It's a tasty treat when gardening. I always go by the rule: one in the basket, one in the mouth. I find the leaves tasty, but the stems too sour.

posted by bittenbyamouse on June 24th 2009 at 5:38pm
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