Small to moderate amounts of Purslane are fine consumed raw; however, if large amounts are being eaten on a regular basis I suggest quickly boiling and rinsing the plant first. This removes much of the leaves’ oxalate content.
A passage from Wild Edible Plants of Texas:
Like most other plants of the same genus, all parts of Purslane are edible. The young leaves and stems are
the best tasting. They are pleasantly sour and succulent in consistency.
A passage from Wild Edible Plants of New Mexico:
A South Asia native, Purslane is now found worldwide. In New Mexico, like most of America, it’s weed–like in habitat and found in disturbed soils, growing up to 8000’ (though it’s usually found at lower elevations).
View photos of the plant Phemeranthus aurantiacus var. angustissimum (Narrowleaf flameflower).
Phemeranthus aurantiacus var. angustissimum (Narrowleaf flameflower)
Phemeranthus aurantiacus var. angustissimum (Narrowleaf flameflower)
Phemeranthus aurantiacus var. angustissimum (Narrowleaf flameflower)
Many classifiers do not consider this form of Phemeranthus aurantiacus distinct enough to warrant its own variety designation. I’ve labeled it here as such to at least separate it from the more common orange-flowering Flameflower. Edible uses for both plants are the same; however, I caution the reader from utilizing this plant. It’s not nearly as abundant as regular Flameflower.
Author, Researcher, Clinician. Latest titles: Wild Edible Plants of Oklahoma, 2nd ed., Wild Edible Plants of Arizona, 2nd ed., and Wild Edible Plants of Arkansas, 2nd. ed.
