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Verdolagas (Purslane)

This succulent, almost clover-like herb has richly aromatic dark green leaves with reddish-tainted, juicy stems.  Delightfully crunchy and fresh tasting, the entire plant can be used, the stems being the most succulent. They have a mild, slightly sour and uniquely tangy flavor.

Verdolagas (Purslane)


    Traditionally thought of as an appetite enhancer, raw Verdolagas is exquisite in fresh salads, paired with chopped onion, cherry tomatoes, olive oil and a good balsamic vinegar. Sauté in olive oil and garlic and pair with mashed baby Dutch Yellow™ Potatoes. Excellent when used in soups and stews. Briefly steam and toss with butter and pasta and a pinch of crushed red pepper. Perk up an omelet with its tang. May be dried and pickled for later use.





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