I’ve posted about the many uses of dandelions and the tastiness of lambsquarters already. Soon we’ll see purslane creeping into the gardens, and a lot of people don’t know it’s quite a lovely green to harvest and eat. So don’t hit it with the Roundup; pick it and put it in a salad.
Here’s what it looks like:
It grows flat along the ground with reddish stems branching out from the center. The leaves are oval, grow straight from the stems, and are fleshy, almost like a succulent. Small yellow flowers bloom in late summer and fall. As always, be sure any plant you plan on eating is really what you think it is. If you snap a stalk and find a milky white sap it might be a poisonous lookalike. Purslane stems contain clear liquid.
Like olives, purslane contains omega-3 fatty acids. It’s also a good source of iron and vitamin C.
You can eat it raw, cook it like spinach, add it to soups, and even pickle the thick stems.