Verdolaga, also known as purslane, is a green veggie used in many places across Latin America, Europe, and the Middle East. In Spanish-speaking countries, it’s called verdolaga, while in English, you’ll often hear it called purslane. It probably comes from Iran or India, but it was already around in the Americas when Europeans showed up.
Purslane is not just a tasty, edible succulent but also a common weed you can munch on. It’s packed with omega-3 fatty acids, which are super good for you. You can usually spot it in gardens and at farmers’ markets.
In the Northeastern US, many farmers know it as the common purslane weed. This plant is valued for its high omega-3 content—higher than any other vegetable! In Mexico, it’s a star ingredient in dishes like Espinazo de Puerco con Verdolagas (Pork neck with verdolaga).
Some farmers up in New York even cultivate purslane on purpose for markets. They’ve got a neat trick: they disk fields to help the purslane spread and grow. Research at UMass Amherst found that commercial varieties of purslane are easier to grow and harvest because they stand upright, unlike the wild kind that sprawls on the ground.
Growing Verdolaga
Farmers in Massachusetts are all about promoting and harvesting wild purslane for ethnic markets. There are also horticultural varieties that are bigger and grow more upright than the wild types. You can grow verdolaga by direct seeding or transplanting. Some farmers disk their fields to help wild purslane grow uniformly.
Nutritional Powerhouse
Verdolaga is a fantastic source of Vitamin A (just 100g gives you 44% of your daily needs). It’s also rich in Vitamin C, B-complex vitamins like riboflavin, niacin, and pyridoxine, plus minerals like iron, magnesium, calcium, potassium, and manganese.
Watch Out for Lookalikes
The most common look-alike is prostrate spurge, but thankfully, it doesn’t look as appealing or juicy as the real deal. They might grow together, though, so keep an eye out.
Cooking with Verdolaga
You can use verdolaga fresh and raw in salads or cook it up. It’s a staple in Mexican cuisine, often cooked with salsa verde—a tangy tomatillo sauce.
Salad Ideas
Raw verdolaga has a crunchy texture and a refreshing, tangy taste. I love it in salads! Try it in a Foraged Greens Salad, Purslane and Sweet Corn Salad, or Purslane, Avocado, and Cucumber Salad. It’s also delicious mixed with garlic and yogurt for a famous Turkish salad.
Show More: https://quees.pro/verdolaga-portulaca-oleracea-nutritional-powerhouse/
▶️ Índice: