Purslane (Portulaca oleracea) (See HC 080691-383), also known as miner's lettuce, is a ground cover that originated in India and the Middle East and now grows wild throughout North America. Its tear-shaped leaves and stems can have a variety of tastes from bland to tart or bitter.

Purslane's leaves contain alpha-linolenic acid, an omega-3 fatty acid usually derived from fish or flaxseed, and small amounts of EPA and DHA, longer-chain omega-3s rarely found in any food except fish and fish oil. The leaves contain more omega-3s than any other leafy vegetable, making it an excellent source for both vegetarians and those concerned about mercury content in fish. Omega-3s nourish brain cells, lower cholesterol, support the immune system, help regulate blood pressure, and may decrease the risk of depression, hyperactivity, migraines, and Alzheimer's disease. Purslane is also a source of calcium, potassium, iron, glutathione, essential amino acids, and vitamins E, C and A.

Medieval herbalists used it for "hot" conditions such as "burning" heart and liver. It was used for head pain "proceeding from the heat, want of sleep or the frenzy." Greeks called it a "blood-cleansing" herb. It was also used in inflammatory conditions such as gout, swollen gums (in fact, it was considered very healthy for the teeth), and eye inflammation. In Mexico, purslane is considered good for diabetics.

Purslane and Feta Cheese Salad

2 cups purslane sprigs, rinsed and patted dry
2 diced tomatoes
3-4 cipollini onions, sautéed
1 cup coarsely chopped flat leaf parsley
1 tablespoon dried oregano
1 tablespoon fresh lemon juice
1/4 to 1/3 cup extra virgin olive oil, to taste
Cracked black pepper to taste
Kalamata olives
1 cup crumbled feta cheese

Lori Glenn, Managing Editor