From Our Farm
Purslane
Purslane is a succulent leafy green with crisp stems and a pleasantly lemony, slightly salty flavor. It can be eaten fresh, quickly cooked or added to soups, where its natural thickness gives the broth body.
How it compares to Spinach and watercress
Purslane wilts like spinach but stays a little more succulent, while its bright peppery-tart character can resemble a milder watercress. Its stems are edible when tender.
Storage & handling
- Use purslane from a trusted food-growing source because wild plants may have been exposed to pesticides, animal waste or roadside pollution.
- Confirm identification before eating foraged plants; toxic spurge can grow nearby and releases milky sap when broken, while purslane does not.
- Wash repeatedly because soil collects around the branching stems.
- Trim away tough stem ends and any yellow or damaged pieces.
3 Ways to Cook Purslane
Turkish Purslane and Yogurt SaladCool, garlicky yogurt contrasts with the crisp, lemony leaves.+
Ingredients
- 4 cups washed purslane leaves and tender stems
- 1 1/2 cups thick plain yogurt
- 1 garlic clove, finely grated
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Dried mint or red pepper flakes for serving
Instructions
- Wash the purslane thoroughly, drain and pat dry.
- Remove tough stem ends and roughly chop the remaining leaves and tender stems.
- Stir the yogurt, garlic, olive oil, lemon juice and salt together in a serving bowl.
- Fold the purslane into the yogurt mixture.
- Taste and adjust the salt or lemon juice.
- Chill for 15 to 30 minutes, then garnish with dried mint or red pepper flakes.
Recipe adapted from Republic of Turkiye Ministry of Culture and Tourism
Tomato-Braised PurslaneA simple Mediterranean-style vegetable dish in which purslane is gently cooked with tomato and onion.+
Ingredients
- 1 large bunch purslane
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 ripe tomatoes, chopped
- 1/4 cup water
- Salt and black pepper
- Lemon wedges for serving
Instructions
- Wash the purslane carefully, trim tough ends and chop it into large pieces.
- Heat the olive oil in a skillet over medium heat.
- Cook the onion for 4 to 5 minutes until soft.
- Add the garlic and cook for 30 seconds.
- Add the tomatoes and cook until they begin to form a sauce.
- Add the purslane and water, cover and cook for 5 minutes.
- Uncover and simmer for another 3 to 5 minutes, until tender but not mushy.
- Season with salt and pepper and serve with lemon.
Recipe adapted from Growing Chefs Ontario
Purslane, Rice and Yogurt SoupA light soup inspired by Turkish yogurt soups, using purslane for a fresh herbal tang.+
Ingredients
- 3 cups chopped purslane
- 1/3 cup white rice
- 5 cups water or light broth
- 1 cup plain yogurt
- 1 egg yolk
- 1 tablespoon flour
- 1 tablespoon butter or olive oil
- 1 teaspoon dried mint
- Salt and black pepper
Instructions
- Rinse the rice and combine it with the water or broth in a saucepan.
- Bring to a boil, reduce the heat and simmer until the rice is tender.
- Add the washed, chopped purslane and simmer for 4 to 5 minutes.
- Whisk the yogurt, egg yolk and flour in a bowl until smooth.
- Slowly whisk about 1 cup of hot soup into the yogurt mixture to warm it gradually.
- Pour the tempered yogurt mixture back into the pot while stirring.
- Keep the soup over low heat and stir until slightly thickened; do not let it boil vigorously.
- Warm the butter or oil with the dried mint in a small pan, then stir it into the soup.
- Season with salt and pepper and serve warm.
Recipe adapted from Traditional Turkish Yayla Soup Method
Want Purslane in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
● ◎ ♥ ✉
Stay in the loop.
Get recipes, tips, and special offers straight to your inbox.
© 2026 Belle Nature. All rights reserved.
Privacy Policy Terms of Service Accessibility