Not Just A Pretty Weed

Purslane, also called pigweed, is commonly eaten in Europe. In North America it is regarded as a weed, but little do we know that it is one of the best dietary sources of calcium.

Just 10 grams of dry leaves provides 500 mg of elemental calcium which studies has shown to yield increased bone density in less than 18 months.

Purslane is a superfood that has yet to become famous. Its leaves are also the best vegetable source of omega 3 fatty acids (five times that of spinach) and the stems are high in Vitamin C.

Its flavor is fresh and clean with a slight hint of lemon. Purslane is wildly popular in Latin America where it’s known as verdolaga. It is reputed to have been Ghandi’s favorite vegetable, is used in soups and salads throughout the Mediterranean, and found in the cuisines of India, Africa, Australia and China. Ironically, what we view as a lowly weed is making a name for itself on expensive restaurant menus.

Its dark green, attractively shaped crispy leaves are great in salads and dressed with just olive oil, squeeze of lemon, and salt and pepper, it is a tasty salad on its own. Purslane complements grilled fish or chicken beautifully.

It’s also a weed you don’t have to scour your or your neighbours’ backyards for; it can be easily obtained from your local health store. If you a lacto-ovo vegan, you probably have it in your kitchen… or do you?

Even if you are not a vegetarian, what are you waiting for, you should be snatching it like a hot potato – didn’t I already mention in this blog that 1 in 4 women and 1 in 8 women over 50 have osteoporosis?

Information adapted from books by Dr. James Duke and an article by Sukhi Hertz