This is the first in a series of articles that will appear separately in these advisories from time to time that will highlight the nutritional aspects of some common weeds. The first weed that will be highlighted is common purslane (Portulaca oleracea).

Common purslane is one of the most widespread and costly weed problems in this region. It is on the Arizona prohibited noxious weeds list. It is also a popular and nutritious leafy vegetable. Also called verdolaga, common purslane contains more omega-3 fatty acids than any other leafy vegetable. It contains vitamin A, B, C and carotenoids. It also contains the minerals magnesium, calcium, potassium and iron. It should not be confused with horse purslane which is in a different family. There are more than 40 species in the Portulaca or purslane family. Two of these are popular food sources. Green or common purslane (Portulaca oleracea) is the wild type that we have here. It grows close to the ground and spreads rapidly. Golden purslane (Portulaca sativa) grows more upright and has larger leaves. It is cultivated for food and some think it has better flavor. Click on the following link for recipe and preparation directions provided by Gloria Pena from Yuma, AZ.

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To contact Barry Tickes go to: btickes@ag.arizona.edu.

For questions or comments on any of the topics please contact Marco Pena at the Yuma Agricultural Center.
College of Agriculture, The University of Arizona, Tucson, AZ.