Don’t Pull That “Weed”! Here’s Why I Let Purslane Thrive in My Garden

You know, I used to yank purslane out of my garden beds without a second thought — just another stubborn little weed trying to steal space from my tomatoes and herbs. But one summer, during a brutal dry spell, I noticed something: that tough little plant wasn’t just surviving…it was thriving. While my lettuce wilted and my cucumbers sulked, that thick-leaved plant kept growing, cheerful as ever.

Turns out, I was tossing out one of the most underrated garden gems — purslane. And if you’ve been doing the same, it might be time for a change of heart.

Why You’ll Fall in Love with Purslane (Like I Did)

• It grows like a champ even in dry, crummy soil

• Packed with heart-healthy omega-3s (yes, really!)

• Tastes bright and lemony — perfect in summer salads

• Attracts pollinators and keeps soil in place

• Works as a natural mulch and companion plant

• Helps control pests and feeds beneficial insects

• Used around the world in both kitchens and medicine cabinets

Meet Purslane: The Weed That Isn’t

If you’ve seen a plant with little yellow flowers and spoon-shaped, juicy leaves spreading low across your garden paths, that’s probably purslane (Portulaca oleracea). It’s technically a succulent — not a lettuce or herb — and it doesn’t need pampering. This plant comes from India and Persia originally, but now you’ll find it just about everywhere: in sidewalk cracks, empty lots, and yes, your backyard.

She’s a scrappy survivor, that purslane. Poor soil? No problem. Forget to water? She’s good. It’s the kind of plant that makes you think, “Why am I working so hard when this thing grows itself?”

Tastes Like Summer: Eating Purslane

Let me tell you, purslane is no bland green. The flavor is a little tart, a little citrusy — almost like lemon with a hint of green apple. I love tossing it raw into salads for a bright crunch. It’s fantastic with sliced cucumbers, cherry tomatoes, a sprinkle of feta, and a splash of red wine vinegar. Just thinking about it makes my mouth water.

You can also sauté it like spinach or throw it into soups and stews. It has a slight mucilaginous quality (like okra), which helps thicken broths. In Mexico, they use it in a pork stew called verdolagas con carne de puerco, and oh my stars — it’s delicious.

Pro tip: If you’re foraging purslane from your yard, make sure you’re 100% certain it’s not spurge, which looks similar but is toxic. Spurge has a milky sap when you break the stem. Purslane doesn’t.

A Salad Green That Loves Neglect? Yes, Please

Unlike fussy lettuces that bolt the second the sun gets hot, purslane thrives in heat. It’s drought-tolerant, doesn’t need rich soil, and rarely suffers from disease. I mean, what more could a lazy summer gardener ask for?

If you’re practicing water-wise gardening — or you live somewhere where rain is a luxury — purslane is your new best friend. Honestly, I’ve watered it maybe twice all season, and it’s still happily spreading its little vines.

Good for Your Garden, Too

Purslane isn’t just edible — it’s helpful. Its shallow but wide-spreading roots hold the soil together, preventing erosion. That dense mat of leaves keeps moisture in the soil and even helps crowd out nastier weeds (looking at you, crabgrass).

And those sweet little yellow flowers? Pollinators love them. I’ve watched bees bounce between the purslane and my squash blossoms like it’s a buffet.

A Hidden Health Hero

Here’s a fun fact that surprised me: purslane has more omega-3s than almost any other leafy green — about 350 mg per 100g. That’s the kind of thing we usually associate with fish or chia seeds, right? But it’s all tucked into this plucky little garden dweller.

It’s also got:

• Vitamin A (for skin and vision)

• Vitamin C (hello, immune boost)

• Magnesium, calcium, and potassium

• Iron

• Antioxidants like beta-carotene and glutathione

You know how people are always looking for “superfoods”? Turns out one of them’s been growing in our gardens all along.

Help, Don’t Harm: Pest Control with Purslane

Purslane is like the neighborhood host for the good bugs — lacewings, ladybugs, and tiny parasitic wasps that keep aphids and mites in check. I’ve noticed far fewer problems with pests on my peppers since I stopped pulling purslane.

It can also act like a natural decoy. Some pests nibble on purslane first, leaving your prized veggies alone — sort of like setting out snacks to distract the guests while dinner’s finishing up.

Soil Booster in Disguise

You might think a “weed” would rob the soil, but purslane actually gives back. When you pull or trim it (before it goes to seed if you’re worried about spread), just lay it right back down as mulch. It’ll break down and feed the soil — kind of like a cover crop you never had to plant.

Its roots gently break up compacted earth and help other roots find their way. It’s like nature’s own little rototiller… but free.

Great Neighbor, Even Better Guest

Purslane is the kind of plant that plays nice with others. It spreads low, so it won’t block sunlight, and it acts like a living mulch for taller crops — keeping the soil cool and moist.

I’ve grown it under corn, between tomato rows, and even among my zinnias. It seems to just…know its place.

Rich Roots: Purslane in History

Did you know purslane shows up in ancient Greek texts? Or that in Traditional Chinese Medicine, it’s used for heat-related ailments and digestive issues? It’s even been considered a “plant of prosperity” in some cultures because of how easily it grows and how much nourishment it provides.

Sometimes, the plants we overlook have the deepest roots — literally and figuratively.

But Wait, Isn’t It Invasive?

I hear this a lot: “If I let purslane grow, won’t it take over?” Honestly? It might… if you ignore it completely and let it go to seed everywhere. But with a little attention — harvesting regularly, mulching beds — it’s totally manageable.

Besides, if something’s going to fill in bare patches, wouldn’t you rather it be something useful?

How to Keep It Fresh: Storage & Tips

• Harvest in the morning when leaves are plump with dew

• Store it like you would any leafy green — in a paper towel-lined container in the fridge

• Wash just before using to keep it from getting slimy

• Freezing isn’t great for raw use, but you can blanch and freeze it for soups

Wrapping It Up — and Digging In

So next time you see purslane crawling across your garden bed, maybe pause before pulling it out. Try it in your salad. Tuck it under your tomatoes. Watch the bees dance around its blossoms.

Who knows? That “weed” might just become one of your garden’s most cherished guests.

Have you grown or cooked with purslane? Got questions or family recipes to share? I’d love to hear about it in the comments — your stories are what make this little garden blog a community.

Happy growing,