Making purslane oil at home involves infusing dried purslane into a carrier oil over several hours or days, drawing out the plant’s omega-3 fatty acids, antioxidants, and other beneficial compounds. The process is straightforward, but getting the details right, especially around moisture and temperature, makes the difference between an oil that lasts for months and one that spoils within days.
Why Purslane Makes a Valuable Infused Oil
Purslane is unusually rich in omega-3 fatty acids for a land plant. Its leaves contain alpha-linolenic acid at concentrations of roughly 50% of total fatty acids, which is exceptional compared to most greens. The plant also contains organic acids (20 to 30% of the extract), polysaccharides (25 to 35%), and adenosine, a compound involved in skin repair and inflammation regulation. When infused into oil, these compounds become easier for your skin to absorb, making purslane oil useful for soothing irritated or sun-damaged skin.
Drying Purslane Before Infusion
This step is non-negotiable. Fresh purslane has a high water content, and any moisture trapped in an oil infusion creates conditions for bacterial growth, including the bacteria responsible for botulism. You need to reduce the plant’s moisture significantly before it touches your carrier oil.
Start by washing the purslane thoroughly, then cut it into small pieces, roughly 3 centimeters (about an inch). Spread the pieces in a single layer on a clean baking sheet or drying rack. You have a few options for drying:
- Air drying: Place the tray in a warm, well-ventilated area out of direct sunlight. This takes several days depending on humidity. The pieces should snap cleanly when bent, not bend or feel leathery.
- Oven drying: Set your oven to its lowest temperature (usually 170 to 200°F) and leave the door slightly cracked. Check every 30 minutes. This typically takes 2 to 4 hours.
- Dehydrator: Set it to around 125 to 135°F and dry until completely brittle, usually 4 to 8 hours.
Research on purslane drying methods found that drying should continue until the dry matter content reaches about 90%, meaning only about 10% moisture remains. The pieces should feel papery and crumble easily between your fingers. If there’s any flexibility or dampness, keep drying.
Choosing a Carrier Oil
Your carrier oil determines both the shelf life and the skin feel of the finished product. Good choices include extra virgin olive oil, jojoba oil, sweet almond oil, avocado oil, and sunflower oil. Each brings different qualities to the infusion.
Jojoba oil is a popular pick because it has a shelf life of about two years and absorbs well without feeling greasy. Olive oil is widely available and stable, though it has a stronger scent. Avoid grapeseed oil for purslane infusions: it only lasts about three months before going rancid, which limits how long you can use your finished oil. The shelf life of your infusion will match the shelf life of whichever carrier oil you choose, so pick one that suits your timeline.
Cold Infusion Method
Cold infusion (sometimes called maceration) is the simplest approach and preserves the most delicate compounds in purslane. Fill a clean, dry glass jar about one-third to one-half full with your dried purslane. Pour carrier oil over it until the plant material is fully submerged with at least an inch of oil above it. Seal the jar tightly.
Place the jar in a warm spot out of direct sunlight, like a kitchen cabinet or shelf. Let it steep for 2 to 4 weeks, shaking gently every day or two. Research on purslane maceration found that longer extraction times pull out more beneficial compounds, with 20 days of maceration yielding higher concentrations of omega-3s than shorter periods. Going beyond 3 to 4 weeks generally doesn’t improve results much and increases the risk of the oil degrading.
When the infusion time is up, strain the oil through cheesecloth or a fine mesh strainer into a clean, dry bottle. Squeeze the cheesecloth to get every last drop, then discard the spent plant material.
Warm Infusion Method
If you’d rather not wait weeks, a warm infusion produces a finished oil in a single day. Place your dried purslane and carrier oil in a heat-safe glass jar or directly into a slow cooker. The ratio is the same as the cold method: jar one-third to one-half full of plant material, covered completely with oil.
If using a slow cooker, set it to its lowest or “warm” setting. If using a stovetop, create a double boiler by placing your jar in a pot of water. The critical detail is temperature: keep the oil between 120 and 140°F throughout the process. Higher temperatures damage the omega-3 fatty acids and antioxidants you’re trying to extract. Use a kitchen thermometer to check periodically.
Let the infusion warm for 4 to 8 hours. Some people go longer, but 6 hours is a good middle ground. Watch the water level in your double boiler and add more as needed, being careful not to splash any into the oil. When finished, let it cool to room temperature, then strain through cheesecloth into a clean bottle.
Storage and Shelf Life
How you store your purslane oil determines how long it stays effective. Light and heat are the two biggest enemies. Use dark-colored glass bottles (amber or cobalt blue) and store the oil in a cool, dark place.
If you’ve used properly dried purslane and a stable carrier oil like jojoba or olive oil, your infusion can last several months at room temperature. For longer storage, keep it in the refrigerator. Olive oil may solidify when cold, but it returns to liquid at room temperature without losing quality. If you’ve made a large batch, you can freeze portions and thaw them as needed.
Any sign of cloudiness, off smells, or unusual texture means the oil has gone bad. Toss it and start fresh. If you used plant material that wasn’t fully dried, the University of Georgia Extension recommends refrigerating the oil and discarding it after 4 days, since residual moisture can support dangerous bacterial growth even in sealed containers.
Using Purslane Oil
Most people use homemade purslane oil topically. Apply a small amount to clean skin as a moisturizer, particularly on dry or irritated patches. The omega-3 content gives it natural anti-inflammatory properties, and the polysaccharides in purslane help the skin retain moisture. Some people add it to homemade salves and balms by combining it with beeswax.
You can also use purslane-infused oil in salad dressings or drizzled over food, provided you used a food-grade carrier oil like olive or sunflower and followed strict hygiene during preparation. The flavor is mild and slightly herbal. For culinary use, the cold infusion method is preferable since it avoids any risk of heat-altered flavors.