Purslane thrives in poor soil and sunny climates. It blossoms around our backyards, surrounds our driveways and even pops up in side walk cracks. Although through out North America it is known as an intolerable weed, it has great health benefits and is a great addition to salads and soups.
It has succulent green leaves and a thick dark, reddish stem. It can grow to 12-15 cm in height and grows in length along the ground. It has a lemony, fresh taste that can brighten up many dishes.
Like many vegetables, purslane is low in calories and fat, but rich in many vitamins and minerals. It contains Omega-3 fatty acids and more beta carotene than carrots. It is an excellent source of vitamin A, E and C. It is also a rich source of magnesium, riboflavin, potassium, and phosphorus.
Handful of purslane
1/2 cup of corn
1 small cucumber
1/4 cup scallions
2 tbsp olive oil
2 tbsp lemon juice
Make sure to rinse your purslane well before using. Pull the leaves off the stem (you can use the stem as well). Mix it all up and enjoy!