Herb
Purslane
Purslane is a succulent herb-vegetable with lemony, mucilaginous leaves and stems used in salads, yogurt sauces, soups, and stir-fries. Common purslane (Portulaca oleracea) is foraged and cultivated across warm regions. Golden and green garden types are tenderer than wild roadside plants. Eaten raw for crunch or briefly cooked, it bridges herb, green, and traditional medicinal food.
Also known as: Verdolaga, Glistrida, Semizotu, Kulfa / Lonak, Baqla / Farfena
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History
Purslane spread with human migration across Africa, Asia, and Europe as a wild edible.
South Asian and Middle Eastern cookery used purslane in yogurt raitas and stews.
Verdolagas became a standard Mexican green for pork stews and quesadillas.
Chefs rediscovered purslane for its texture, acidity, and omega-3-rich leaves.