Small history

Originating in tropical and subtropical regions, purslane has been eaten for more than 2,000 years in India and Persia. It was already being used as a vegetable, spice and medicinal plant in ancient Egypt. It was described in detail in the 13th century by Albert the Great. In 1536 it was first mentioned as a cultivated plant by Jean de la Ruelle. In Europe in medieval times, particularly in England, purslane was highly appreciated. The seeds were used as a condiment, preserved in vinegar like pickles or capers.

Purslane is a plant with creeping stalks, often looked upon as a weed because it quickly invades the garden as soon as it finds a little sun and water. It is a very common garden annual. Purslane has reddish stems that may lie flat or be staked up, as well as fleshly little round edible leaves with a slightly sour flavor.