Portulaca oleracea
Verdolaga grown at UMass Amherst bunched and ready for market in 2013 (Photo by Ricardo Orellana)

Verdolaga grown at UMass Amherst bunched and ready for market in 2013 (Photo by Ricardo Orellana)


Verdolaga is a vegetable green used in many countries in Latin American, Europe and the Middle East. In Latin America it is called verdolaga; in English-speaking countries it is often-times referred to as purslane. It is believed to be native to Iran or India, although it was present in the New World at the time of European colonization.

Many farmers in the Northeast know it as the herbaceous weed, common purslane (also Portulaca oleracea) (Figure 1). Purslane is valued for its high levels of Omega-3 fatty acids; it is considered to higher levels of this essential fatty acid than any other vegetable. It is used extensively in Mexican dishes and is commonly found in markets (Figure 2). One common dish in Mexico is called Espinazo de Puerco con Verdolagas (Pork neck with verdolaga) (Figure 3) (Figure 4)

Purslane is a common weed on farms in the Northeastern United States and there are farmers who harvest the weed for markets. One farmer in upstate New York disks fields that have the weed persolane so that they will proliferate (Figure 5) (Figure 6). Research at UMass Amherst evaluated commercial varieties of purslane for production and market acceptance. One advantage of using commercial varieties compared to the weed is that the commercial varieties grow more upright compared to the weed which grows prostrate on the soil (Figure 7). It makes it more difficult to harvest the weed given that the leaves and stems are on the soil compared the commercial types which grow upright; the weed needs to be cleaned of soil on its leaves and stems. The commercial purslane varieties do not have as much soil on them and are easier to harvest and bunch.

Figure 1. The weed common purslane (Portulaca oleracea) at the UMass Research Farm in 2010. (Photo by Frank Mangan)
Figure 2. Verdolaga for sale at a wholesale market in Mexico City in 2012. (Photo by Frank Mangan)
Figure 3. Menu at a restaurant in Mexico with a popular dish using verdolaga, Espinazo de Puero con Verdolagas, in 2012. (Photo by Frank Mangan)
Figure 4. Espinazo de Puero con Verdolagas at a restaurant in Mexico City in 2012. (Photo by Frank Mangan)
Figure 5. A field with the weed purslane for on a farm in upstate New York in 2013 (Photo by Frank Mangan)
Figure 6. The weed purslane for sale at a farm in upstate New York in 2013. (Photo by Frank Mangan)
Figure 7. Commercial variety of purslane growing in a high tunnel at the UMass Research Farm in 2012 (Photo by Frank Mangan)
Horticultural variety verdolaga, "Golden Red Purslane"”, gorn at the UMass Research Farm, for sale at a market in Watertown MA


There are farmers in Massachusetts that promote the growth of the weed common purslane and harvest them for ethnic markets. There are horticultural varieties which are larger and grow more upright than the wild species.

Verdolaga can be direct seeded or as a transplant. Trials at UMass used transplants with three – four plants in each plug. For production of the wild type, one farmer disks a field that is infected with common purslane to encourage uniform growth.

Post-Harvest and Packing

Two horticultural varieties, "Goldberg Golden Purslane" and “Gruner Red Purslane” are available from Johnny's Selected Seeds

Processed vedolaga for sale at a Latino market in Atlantic City, New Jersey.

Nutritional Information

It is an excellent source of Vitamin A (100 g provides 44% of RDA). Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.