An annual plant, this spreading, low-growing, succulent weed often invades open ground. It had paddle shaped fleshy leaves, reddish stems and tiny yellow flowers that are followed by pointed seed capsules. The seeds inside are tiny and black and highly nutritious. Australian Aborigines ground the seeds and made them into loaves. They also used the leaves as a source of Vitamin C. The leaves have a sharp and slightly salty taste. The plant has been used in the Mediterranean from ancient times as a gelatinous vegetable and a medicinal plant. It is particularly popular in Greece where it is known as glistrida.
Why it’s healthy: Purslane has the highest amount of heart-healthy omega-3 fats of any edible plant, according to researchers at the University of Texas at San Antonio. The scientists also report that this herb has 10 to 20 times more melatonin — an antioxidant that may inhibit cancer growth — than any other fruit or vegetable tested.

How to eat it: In a salad. Think of purslane as a great alternative or addition to lettuce: The leaves and stems are crisp, chewy, and succulent, and they have a mild lemony taste. Look for it at your local farmer’s market, or Chinese or Mexican market. It’s also available at some Whole Foods stores, as an individual leafy green or in premade salad mixes.

All Rare Herbs ( Australia )

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Cornucopia Seeds & Plants
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