Purslane

Fresh, crunchy wild grass rich in Omega-3

The acidic and juicy flavour of the Mediterranean summer, picked directly from the fields

Portulaca: Authenticity and Artisanal Flavor

Purslane is one of the most precious and underrated wild herbs in Italian rural tradition. With its fleshy leaves and juicy stems, it offers a surprising crunch and a fresh, slightly acidic flavor reminiscent of young spinach with a hint of citrus. Harvested at the perfect stage of ripeness, it arrives on your table with all its vitality: it is one of the very few vegetables to naturally contain omega-3 fatty acids, a true nutritional treasure that grows modestly on the edges of vegetable gardens. A short-chain product that brings the authentic flavors of yesteryear back to the kitchen.
 
 
 

The roots of Portulaca are deep in tradition

Known since ancient times, purslane was prized by the Egyptians, Greeks, and Romans, who consumed it both as a food and as a medicinal plant: Pliny the Elder recommended its daily use. In the popular cuisine of Central and Southern Italy, it is known by affectionate names such as "porcacchia" in Rome or "pucchiacchella" in Naples, where for centuries it has enriched salads and summer soups. Long considered a mere "weed" in the vegetable gardens, it is now being rediscovered by chefs and nutritionists as a true Mediterranean superfood, a testament to a humble cuisine that wasted nothing and valorized everything.
 
 
 

Choosing Purslane means taking care of yourself

Purslane is a treasure trove of health benefits: it's the leafy vegetable with the highest content of plant-based omega-3 fatty acids, precious allies for the heart and circulation. Rich in vitamin C, vitamin A, and beta-carotene, it supports the immune system and protects the skin from oxidative stress. It also provides magnesium, potassium, and calcium, is very low in calories, and has a high hydrating effect thanks to its succulent leaves. Its natural mucilage promotes intestinal regularity and provides a feeling of satiety: perfect for those seeking lightness without sacrificing flavor.
 
 
 

How to Best Use: Purslane

• IN A CRISPY SUMMER SALAD: the raw leaves are delicious seasoned with New stone-ground extra virgin olive oil, a few drops of SlowFood® Organic Tuttomele™ Vinegar, rings of Slow Food® Castrofilippo Paglina Onion and cubes of Organic Amalfi Coast Lemon to enhance its acidic note.
• IN PEASANT OMELETTE: sauté the purslane briefly in a pan and add it to the Fresh Free Range Eggs with Hemp Seeds with a generous grating of Pecorino Romano DOP Organic: a simple and irresistible traditional Lazio recipe.
• ON MEDITERRANEAN BRUSCHETTA: distribute the leaves on slices of bread Semi-wholemeal Country Bread together with Organic Salad Tomatoes e Organic Buffalo Mozzarella: the perfect summer appetizer.

Food container

Purslane is a very delicate fresh herb: store it in the refrigerator, in the crisper drawer, wrapped in a slightly damp cloth or paper bag, and consume within 2-3 days of purchase. Wash it only before use to preserve its crunchiness and nutritional properties.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 84 kJ / 20 kcal
• Fat: 0,4 g
• Carbohydrates: 3,4 g
• Fiber: 1,0 g
• Protein: 2,0 g
• Salt: 0,11 g

Estimated average nutritional values ​​for the product category.
 
 
 

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