Purslane

Portulaca oleracea

Illustration: Purslane (Portulaca oleracea) succulent sprawler

Identification: Low succulent sprawler; smooth fleshy paddle-shaped leaves; reddish stems; tiny yellow flowers. Crisp, lemony, mucilaginous.

Dangerous look-alikes: Spurge (Euphorbia) — similar low sprawler but with milky white sap and thin non-succulent leaves. Purslane has CLEAR sap and thick succulent leaves. Snap a stem: milky = spurge (avoid); clear = purslane.

Edible parts: Leaves, stems, flowers — all raw or cooked.

Season and habitat: Summer. Gardens, sidewalk cracks, disturbed soil.

Preparation: Eat raw in salads (crunchy, lemony), sauté, pickle, or add to soups as a thickener. Among the richest plant sources of omega-3s (ALA) and very high in antioxidants.

Notes: A garden 'weed' more nutritious than most planted greens.