IN SEASON - June-November
Purslane is an edible, low-growing succulent plant with thick, rosy stems. Nutritionists champion both its stems and fleshy leaves, which contain more omega-3 fatty acids than any other green plant. Purslane leaves are crunchy, tangy, and slightly peppery, like a juicier version of watercress.
Store in a tightly sealed bag in the veggie drawer of your refrigerator.
Use the leaves and tender top parts of the stem in salads or you can gently saute.