Verdolaga, also known as purslane, was once considered an invasive plant in gardens but is now prized for its unique combination of health benefits and delicious flavor, leading to its resurgence in upscale eateries and farmer’s markets.

Previously known by names like hogweed and pigweed, purslane is finally gaining recognition as a beneficial weed. Its popularity is on the rise again, with notable figures like Mahatma Gandhi praising its virtues.

This resilient plant has been hailed as a “miracle plant” by Dr. Artemis Simopoulos of the Centre for Genetics, Nutrition, and Health, boasting the highest concentration of Omega-3 fatty acids among leafy greens. Despite its ability to thrive in gardens and pavement cracks, purslane’s nutritional value shines through its teardrop-shaped succulent leaves, which are rich in antioxidants, vitamins, and minerals, imparting a slightly spicy, lemony flavor.

While the popularity of raw and pickled purslane declined in the early 1900s, recent years have seen a revival of interest in this versatile herb, thanks to creative chefs, foragers, and farmers.

When working with wild purslane, thorough washing is necessary to remove any pesticide residues. Its mildly salty and tart flavor makes it a versatile ingredient that complements a wide range of dishes.

One easy dish to try is purslane and basil pesto, for which you’ll need:

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