It has more Omega-3 than any other leafy vegetable.
You have probably never heard of purslane before — this might be because you usually can’t find the fleshy, green-leafed plant, which originates from the succulent family, in a supermarket. Well, great that we brought you purslane, also knows as pigsweed (or in Danish, portulak), in this week’s GRIM box!
Purslane has fleshy, succulent leaves and grows everywhere. In fact, it’s very likely that you’ll find this plant somewhere in your neighbourhood! Notoriously difficult to kill as a weed it’s probably better suited to your dinner plate anyway.
It’s a superfood!
Ok, we dislike the term superfood, because we think that from a marketing perspective, it is misleading. However, why certain foods deserve the title “super” have to do with the fact that they are particularly rich in certain nutrients. Research studies have shown that purslane has better nutritional quality than the major cultivated vegetables, with higher beta-carotene, ascorbic acid, and alpha-linolenic acid, a type of omega-3 fatty acid. So forget fish oil, eat your vegetables instead! We believe that purslane deserves the title.
Why it’s good for you
Other studies show that consumption of foods rich in omega-3 fatty acids MAY reduce the risk of coronary heart disease, stroke, and help prevent the development of ADHD, autism, and other developmental differences in children.
If you are a vegetarian and pledge to avoid all forms of animal products, then here is the answer! Go for this healthy dark-green leafy vegetable and soon you will forget fish!
How to eat purslane
The weed has then spread throughout the rest of the world: The Anatolians have their purslane-garlic yoghurt (Yoğurtlu Semizotu), in Mexico they serve it as Tomato-Cucumber-Purslane Salad and in Europe, they do Purslane pickle.
Let us know how you like to eat your purslane and remember to always tag us on Instagram, using #eatgrim :)