Amen Ankh Urban Farm- Wild Edible Plant Foods: Identifying Purslane

Foraging: Identifying and Eating Purslane (avoid poisonous spurge!)

Purslane: abundant, tasty, very nutritious, and pretty easy to identify--with just a couple pointers!

Identification difficulty for the Novice

Purslane, (latin name: Portulaca oleracea), is a wonderful, edible "weed". It's tasty, versatile, highly nutritious, easy to find, grows everywhere and is relatively easy to identify. It's not native to North America, so it is generally considered to be an invasive weed. For those of you with an interest in Foraging, homesteading, and/or sustainable eating, choosing invasive species for your meals is one of the most sustainable, locavore options. There's even a word for it: invasivore

Purslane does have one dangerous look-a-like: the potentially deadly spurges. (Euphorbia varieties). I find that they really don't look that much alike, and there is one tried and true way to tell them apart--making purslane a good plant for even a novice forager. 

With that in mind, I'd like to tell you everything I have learned about purslane, including how to identify it, and how not to confuse it with spurge, and some basic cooking tips. 

Purslane history

Purslane has spread throughout all of the Old World, (Europe, North Africa, and Asia). It is eaten fairly frequently through out it's range, especially in the Indian subcontinent. With European imperialism, purslane spread to Australia and North and South America, where is is commonly eaten,(especially Mexico)-- Strangely, it is often considered a weed and not eaten in U.S. or Canada in the modern day. (It used to be eaten in parts of the US as recently as WWII.)

Purslane can be found almost anywhere, and can adapt itself to a variety of climates, from arid to damp, hot to cold, and sun to shade. It's considered a succulent, and can adapt itself to environments that experience the extremes of  rainy seasonal monsoons and months-long droughts.

Identifying Purslane: Portulaca oleracea*

1. Purslane grows low along the ground, generally under 3". Occasionally it will create a bunch or cluster, which can grow about 6" high. It grows from a central taproot, so all the branches of an individual plant will come together at the same place. 
2. Purslane is a succulent. Both stalk and leaves have a thick, fleshy feeling to them. The leaves are not as thick as in most decorative succulents, but their leaves and stems are thicker than spurge. Think of the thickness of kid leather. (See close-up pic). 
3. Stems can be red or green with a reddish tinge. Small bright yellow flowers can grow from the cluster of leaves. Leaves are a bright green.
4. Leaves grow out from the stalk in a "star", of four leaves. Sometimes 2 of these leaves will form before the others, but most times you see the leaves on a plant they will be in groups of 4--often 2 large and 2 small. This looks very similar to a whorled leaf configuration.
   See pic.

   

   The four-leaf "star" like growth of purslane

5. Purslane leaf edges are smooth, not serrated. (They don't have jagged or toothy edges)
6. Purslane stems are smooth and hairless. 
7. Most importantly: if you break the stem of purslane, there is NO sticky white liquid (called latex), Purslane may be a little sticky, but it will be clear, not white. However, small the latex on small spurge plants can be very hard to notice and/or dry up quickly, so make sure to use ALL identification points.

Disclaimer

Important!

Never eat any wild plant unless you are 100% sure that you have identified an edible species.
Always cross-reference the information you find on the internet with an expert, a foraging group, or several reference books. Have fun, but be responsible. Identification is entirely your responsibility. . . and it can also mean your life!

*As always you should never accept anything you read on the internet without verifying it for yourself with either a local expert or several publications. Colors can vary from monitor to monitor, and images are not as clear as in printed materials. Personally, before I eat anything I verify it with at least 3 reliable sources. I have found this to be a remarkably good way of ensuring my safety when foraging. 

This blog has been put together for general information, education, reference, Spirituality, Current Events and Entertainment purposes only and is not intended to provide medical advice. This information has not been evaluated by the Food and Drug Administration, or the American Medical Association and is not intended to diagnose, treat, cure or prevent any specific conditions. Ask your doctor for his professional advice before making radical changes in your diet and lifestyle.

Poisonous Spurges: Euphorbia varieties

1. Euphobia is a pretty big genus, including poinsettias, which are also poisonous. Spurges also grow low along the ground, generally under 3", and they too can grow higher. They also grow in a creeping fashion, out of a central point. 
2. Spurges are not succulents, so the leaves are thinner, like typical plants. If you look at this spurge image, the leaves are almost paper-thin. Not all varieties are this delicate, but none are as thick as those of purslane.
3. Stems can be red or green with a reddish tinge. Leaves are a darker green, compared to purslane, in most varieties. 
4. Leaves grow parallel to each other on the stem in pairs. These leaves will always be opposite each other on the stem, unless they are growing at the junction of a branch. (Then the 2 leaves and the branch will come off the stem evenly spaced--like the spokes in a wheel). But there will never be more than 2 leaves at the same point on the stem. 
5. Every spurge I know of has serrated, indented or toothed leaves. However, sometimes these serrations are very small, and the teeth can also be small and widely spaced--appearing smoother. 
6. Most (but not all) spurges have hairy stems. Some also have hairy leaves.
7. Most importantly: if you break the stem of a spurge, it will ooze a sticky white liquid, called latex.

Because of leaf pairings, spurge tends to grow more horizontal than purslane. A flatter flat, if you will.

 Just as poinsettia can become a problem for house pets, spurges have caused deaths among sheep or other small domestic foraging animals. If you have spurge in your yard, I would use gloves, and try pulling it out if you have young children or pets who go out un-escorted. 

Sustainability

Purslane is a non-native species in the Americas. (To be completely fair, there may be native varieties, but they have interbred and/or died out from competition with the ones brought over from the new world). Purslane is commonly considered to be an invasive species. Invasive generally implies that the plant is doing active harm to the native environment/species, like edible Kudzu. Invasive species are generally considered to be beneficial. in their introduction,

However purslane has been here so long that it's pretty much done whatever damage it's going to do. Like dandelion, it's very possible that purslane wiped out native species when it arrived, but the invading colonizers weren't keeping track, so we really have no idea.

Eating a bunch of purslane, even wiping out a local patch or two isn't going to do any damage to your environment. (Provided you don't use chemicals, of course). Of course, In my opinion, purslane is a very pretty plant, as well as a tasty one. And, given that it can and will grow everywhere, and spreads quickly, you can use it for a nice ground cover in areas you are having difficulty getting anything to grow. Purslane will grow from cuttings, so if you want to get rid of it, don't compost, or let it go to seed. Kept in check, however purslane is a good companion plant for gardens, and helps retain soil moisture.

Eating Purslane

Purslane is a great vegetable for anyone: forager, or gardener. Unlike some wild plants which are bitter (and need to be boiled) or tough and stringy (and do best in a food processor), purslane has excellent flavor and texture, and can be prepared raw or cooked. The leaves, flowers and stems are all edible, (I have never heard of anyone eating the roots--so I would avoid them).

Eaten raw, they have a juicy, crunchy texture. I would call it closest to celery, with an okra like liquid. without the stringiness of celery. The flavor is somewhat tart with a mellow grassy note, or like a mild seaweed.  Where I used to live, it grew prolifically, by roadsides and parking lots--(areas where you would risk ingesting dangerous chemicals.)

Use purslane raw in salads, and sandwiches. When cooked, purslane looses much of it's unique texture, becoming soft like cooked spinach. If you cook it lightly, however, it makes an excellent substitute for pasta--like a thick spaghetti or an udon noodle. Purslane is naturally vegan and gluten free, but has mucilaginous aspect: like okra, purslane will release a sticky liquid when cooked. This "mucilage" can be used to thicken soups and stews, or even an egg white substitute, but if using purslane as a pasta substitute, you will need to rinse the veggie thoroughly and may need multiple changes of boiling water. Cooking purslane also removes much of the sour apple flavor, making it taste more like a spinach or other cooked pot-herb. Other cultures around the world use purslane in baked goods, including semi-sweet applications.

Nutrition

I rarely get to talk about nutrition in wild plants, because the studies just haven't been done. But purslane has a long history of consumption, throughout the world, and we know a lot about what it has to offer.

Purslane is a nutritional powerhouse. Vegetarians and vegans especially will be excited to know that purslane has more heart-healthy omega-3 fatty acids than any other leafy vegetable plant. It's protein and iron concentrations are higher than in any cultivated vegetable--including kale. Purslane has more magnesium, vitamin A and vitamin E than kale as well. In a calorie to calorie comparison, it has more potassium than a banana. In addition there are some B vitamins, a good amount of vitamin C, a fair amount of calcium, and a smattering of those micronutrients people say we should get more of. . . All nutritional data has been gathered from the Wikipedia page. 

Note of caution

Purslane has oxalates in it, similar to Japanese knotweed and wood sorrel. As we've mentioned before, many veggies you can buy in the store have oxalic acid, including spinach and rhubarb. People with kidney problems and/or rheumatoid arthritis should avoid these foods. The sick, the elderly, the very young and women who are pregnant or nursing should also avoid wild plants on general principle.

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MIRACLE WILD HERBS - DANDELION

While many people think of the dandelion as a weed, herbalists know it as valuable herb that can be used as a food and medicine.

 

Dandelion (Taraxacum officinale)

Hundreds of species of dandelion grow in Europe, Asia, and North America. Dandelion is a perennial that can grow to a height of nearly 12 inches. Dandelions have deeply notched, toothy, spatula-like leaves that are shiny and hairless. Dandelion stems are capped by bright yellow flowers. The grooved leaves funnel rain to the root.

Dandelion flowers open with the sun in the morning and close in the evening or during gloomy weather. The dark brown roots are fleshy and brittle and are filled with a white milky substance that is bitter and pungent.

Dandelion is a rich source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. Dandelion leaves are used to add flavor to salads, sandwiches, and teas. The roots are used in some coffee substitutes, and the flowers are used to make wines.

Parts Used:

Dandelion leaves act as a diuretic, increasing the amount of urine the body produces. The leaves are used to stimulate the appetite and help digestion.

Dandelion flowers have antioxidant properties. Dandelions may also help improve the immune system.

Traditionally, dandelion roots and leaves were used to treat liver problems. Native Americans also boiled dandelion in water and took it to treat kidney disease, swelling, skin problems, heartburn, and upset stomach.

In traditional Chinese medicine, dandelion has been used to treat stomach problems, appendicitis, and breast problems, such as inflammation or lack of milk flow.

In Europe, it was used in remedies for fever, boils, eye problems, diabetes, and diarrhea.

Today, the roots are mainly used as an appetite stimulant, and for liver and gallbladder problems. Dandelion leaves are used as a diuretic to help the body get rid of excess fluid.

Herbalists use dandelion root to detoxify the liver and gallbladder, and dandelion leaves to support kidney function.

Medicinal Uses and Indications:

Traditionally, dandelion has been used a diuretic, to increase the amount of urine the body produces in order to get rid of excess fluid. It has been used for many conditions where a diuretic might help, such as liver problems and high blood pressure. However, there is no good research on using dandelion as a diuretic in people.

Fresh or dried dandelion herb is also used as a mild appetite stimulant and to improve upset stomach. The root of the dandelion plant may act as a mild laxative and has been used to improve digestion. There is some very preliminary research that suggests dandelion may help improve liver and gallbladder function, but the study was not well designed.

Some preliminary animal studies also suggest that dandelion may help normalize blood sugar levels and lower total cholesterol and triglycerides while raising HDL, "good," cholesterol in diabetic mice. But not all the animal studies have found a positive effect on blood sugar. Human studies are needed to see if dandelion would work in people.

A few animal studies also suggest that dandelion might help fight inflammation.

Available Forms:

Dandelion herbs and roots are available fresh or dried in a variety of forms, including tinctures, liquid extract, teas, tablets, and capsules. Dandelion can be found alone or combined with other dietary supplements.

How to Take It:

Eating dandelion in food is safe for a child.  Ask your doctor before giving dandelion supplements to a child, so your doctor can help you determine the dose.  Some traditional doses include:

•Dried leaf infusion: 1 - 2 teaspoonfuls, 3 times daily. Pour hot water onto dried leaf and steep for 5 - 10 minutes. Drink as directed.

•Dried root decoction: 1/2 - 2 teaspoonfuls, 3 times daily. Place root into boiling water for 5 - 10 minutes. Strain and drink as directed.

•Leaf tincture (1:5) in 30% alcohol: 30 - 60 drops, 3 times daily

•Standardized powdered extract (4:1) leaf: 500 mg, 1 - 3 times daily

•Standardized powdered extract (4:1) root: 500 mg, 1 - 3 times daily

•Root tincture (1:2) fresh root in 45% alcohol: 30 - 60 drops, 3 times daily

Precautions:

For these reasons, you should take herbs with care, under the supervision of a health care provider. The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, contain components that can trigger side effects and interact with other herbs, supplements, or medications.

Dandelion is generally considered safe. Some people may develop an allergic reaction from touching dandelion, and others may develop mouth sores.

If you are allergic to ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion.

In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin if applied topically.

People with kidney problems, gallbladder problems, or gallstones should ask their health care provider before eating dandelion.

Possible Interactions:

Dandelion leaf may act as a diuretic, which can speed up how fast drugs leave your system. If you are taking prescription medications, ask your health care provider before taking dandelion leaf. If you are currently being treated with any of the following medications, you should not use dandelion without first talking to your health care provider:

Antacids -- Dandelion may increase the amount of stomach acid, so antacids may not work as well.

Blood-thinning medications -- Theoretically, dandelion is a blood thinner, so it may increase the risk of bleeding, especially if you already take blood-thinners such as aspirin, warfarin (Coumadin), or clopidogrel (Plavix).

Diuretics (water pills) -- Dandelion may act as a diuretic, increasing the amount of urine to help your body get rid of excess fluid. If you also take prescription diuretics or other herbs that act as diuretic, you could be at risk for an electrolyte imbalance.

Lithium -- Animal studies suggest that dandelion may make the side effects of lithium worse. Lithium is used to treat bipolar disorder.

Ciproflaxin (Cipro) -- One species of dandelion, Taraxacum mongolicum, also called Chinese dandelion, may lower the absorption of the antibiotic ciproflaxin from the digestive tract. Researchers don' t know whether the common dandelion would do the same thing.

Medications for diabetes -- Theoretically, dandelion may lower blood sugar levels. If you take medications for diabetes, taking dandelion may increase the risk of low blood sugar.

 Alternative Names:

Lion's tooth; Priest's crown; Swine's snout; Taraxacum officinale

•Reviewed last on: 1/2/2011

•Steven D. Ehrlich, NMD, Solutions Acupuncture, a private practice specializing in complementary and alternative medicine, Phoenix, AZ. Review provided by VeriMed Healthcare Network.

Supporting Research

Auerbach: Wilderness Medicine.5th ed. New York, NY: Mosby; 2007.

Blumenthal M, Goldberg A, Brinckmann J. Herbal Medicine: Expanded Commission E Monographs. Newton, MA: Integrative Medicine Communications; 2002:78-83.

Cho SY,Park JY, Park EM, et al. Alternation of hepatic antioxidant enzyme activities and lipid profile in streptozotocin-induced diabetic rats by supplementation of dandelion water extract. Clin Chim Acta. 2002;317(1-2):109-117.

Clare BA, Conroy RS, Spelman K. The diuretic effect in human subjects of an extract of Taraxacum officinale folium over a single day. J Altern Complement Med. 2009 Aug;15(8):929-34.

Davies MG, Kersey PJ. Contact allergy to yarrow and dandelion. Contact Dermatitis. 1986;14 (ISS 4):256-7.

Hu C, Kitts DD. Antioxidant, prooxidant, and cytotoxic activities of solvent-fractionated dandelion (Taraxacum officinale) flower extracts in vitro. J Agric Food Chem. 2003;51(1):301-10.

Hudec J, et al. Antioxidant capacity changes and phenolic profile of Echinacea purpea, nettle (Urtica dioica L.), and dandelion (Taraxacum officinale) after application of polyamine and phenolic biosynthesis regulators. J Agric Food Chem. 2007;55(14):5689-96.

Jeon HJ, Kang HJ, Jung HJ, Kang YS, Lim CJ, Kim YM, Park EH. Anti-inflammatory activity of Taraxacum officinale. J Ethnopharmacol. 2008 Jan 4;115(1):82-8.

Kim HM, Shin HY, Lim KH, el al., Taraxacum officinale inhibits tumor necrosis factor-alpha production from rat astrocytes. Immunopharmacol Immunotoxicol. 2000;22(3):519-30.

Kisiel W, Barszcz B. Further sesquiterpenoids and phenolics from Taraxacum officinale. Fitoterapia. 2000;71(3):269-73.

LaValle JB, Krinsky DL, Hawkins EB, et al. Natural Therapeutics Pocket Guide. Hudson, OH:LexiComp; 2000: 420-421.

Mascolo N, et al. Biological screening of Italian medicinal plants for anti-inflammatory activity. Phytotherapy Res. 1987:28-29.

Miller L. Herbal Medicinals: Selected Clinical Considerations Focusing on Known or Potential Drug-Herb Interactions. Arch Intern Med. 1998;158:2200-2211.

Petlevski R, Hadzija M, Slijepcevic M, Juretic D. Effect of 'antidiabetis' herbal preparation on serum glucose and fructosamine in NOD mice. J Ethnopharmacol. 2001;75(2-3):181-184.

Schutz K, Carle R, Schieber A. Taraxacum--a review on its phytochemical and pharmacological profile. J Ethnopharmacol. 2006;107(3):313-23.

Sigstedt SC, Hooten CJ, Callewaert MC, Jenkins AR, et al. Evaluation of aqueous extracts of Taraxacum officinale on growth and invasion of breast and prostate cancer cells. Int J Oncol. 2008 May;32(5):1085-90.

Swanston-Flatt SK, Day C, Flatt PR, Gould BJ, Bailey CJ. Glycaemic effects of traditional European plant treatments for diabetes. Studies in normal and streptozotocin diabetic mice. Diabetes Res. 1989;10(2):69-73.

 

Sweeney B, Vora M, Ulbricht C, Basch E. Evidence-based systematic review of dandelion (Taraxacum officinale) by Natural Standard Research Collaboration. J Herb Pharmacother. 2005;5(1):79-93.

 Trojanova I, Rada V, Kokoska L, Vlkova E. The bifidogenic effect of Taraxacum officinale root. Fitoterapia. 2004;75(7-8):760-3.

Zhi X, Honda K, Ozaki K, Misugi T, Sumi T, Ishiko O. Dandelion T-1 extract up-regulates reproductive hormone receptor expression

DISCLAIMER: The above statements are not from the Food and Drug Administration and are not intended to diagnose, treat or cure or prevent any disease. We recommend that you consult with a physician from the American Medical Association especially when using prescribed medications or treatments. This notice is required by the Federal Food, Drug and Cosmetic Act.

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