Purslane is technically an edible succulent. Its leaves are tender yet crisp and even the stem is edible. In many parts of the world, purslane is considered a weed and is plucked and discarded. Throughout Europe, Asia, the Middle East, and Africa, however, it is widely consumed.1 Whether you regard it as a delicious veggie or a weed for the discard pile is up to your taste preferences.
Purslane’s flavor is lemony and, when fresh, its texture holds up well to acidic salad dressings. Not only does it taste good, it’s highly nutritious. According to recent research, purslane contains significant levels of Omega-3 fatty acids (5 times more than spinach!) and more Vitamin A than any other leafy green vegetable!
Enjoy purslane in a fresh salad, in your sandwich, or even in soups and stews.