Purslane

Purslane, portulaca oleracca, is an annual green succulent described by the FDA  as the 7th worst pervasive weed worldwide but it is fast becoming popular here as a green leaf vegetable. Wild it grows horizontally but the cultivated varieties will grow vertically. It is native to India and the Middle East  but grows in the warm temperate regions of the northern hemisphere. I have heard it was Ghandi's favorite food. The ancient Greeks made bread flour from the seeds and the medievil English had it growing in their gardens. Know as verdolaga in Mexico purslane is more than just  a weed ! Purslane is one of the most nutritious greens in existence on the planet. Purslane has more beta-carotene than spinach, has high levels of magnesium, potassium, vitamin C, and Vitamin E. It also contains one of the best sources of omega-3 fatty acids, in the form of  alpha linolenic acid, found in vegetables. Purslane has a long thick reddish stem with oval or paddle shaped juicy leaves up to two inches long. Purslane has an earthy, sweet, sour, lemony taste with a crunchy texture. You can eat it and prepare it as you would spinach, watercress or aparagus. Use it raw in salads and sandwiches. Add it to a side dish like potatoes, beets, tomatoes, fava or garbonzo beans and cucumbers. You can saute it, steam it, or stir fry it as well as adding it to fish, grills and omelets. Purslane's high level of pectin thicken soups and stews. Found in farmers markets in the summer use it fresh or store it wraped in a moist paper towel in a plastic bag in the vegetable bin of the refrigerator. Very versatile and tasty. You will love it.