Purslane

Purslane

Although purslane is considered a weed in many places, it is not only edible, but very nutritious. It contains more Omega-3 fatty acids than any other leafy vegetable plant and adds a nice crunch to a salad.

In Season

April, May, June, July, August, September, October, November

Recipes with Purslane

Chilled Cucumber, Purslane, and Buttermilk Soup

Michelle McKenzie, 18 Reasons

Purslane Salad with Cherries and Honey Almonds

Elianna Friedman, CUESA’s Market Chef

Purslane Salad with Hot Bacon Vinaigrette and Garlic Croutons

Connie Green and Sarah Scott, authors of The Wild Table: Seasonal Foraged Food and Recipes (Studio, 2010)

Wet Purslane Salad

Nancy Gammons, Four Sisters Farm

Articles about Purslane

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »