Pickled Purslane

Why it’s Healthy: Purslane has the highest amount of heart-healthy omega-3 fats of any edible plant, according to researchers at the University of Texas at San Antonio.  The scientists also report that this herb has 10 to 20 times more melatonin – an antioxidant that may inhibit cancer growth – than any other fruit or vegetable tested.

How to Eat it:  In a salad.  Think of purslane as a great alternative or addition to lettuce: the leaves and stems are crisp, chewy and succulent and they have a mild lemony taste.  Look for it IN YOUR GARDEN! 

Pick Purslane, wash and dry.  Be sure to leave roots and parts of plant to regenerate this excellent source of Omega 3’s and other nutrients.

Clean canning jar.

Place in jar:

Cloves of garlic, peeled

Any single or blend of pickling spices including but not limited to fennel seed, celery seed, anise seed, etc.

Purslane stalks and leaf


2 cups of apple cider vinegar

2 cups of water

3 tablespoons pickling salt

Once this has boiled, pour over purslane, garlic, etc. in jar.  Cap.





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