Portulaca oleracea is a low-growing, fleshy annual succulent that appears as a common weed in garden beds, driveways, and disturbed soil across most of the world. Despite its reputation as a nuisance, it is one of the most nutritious edible weeds available, containing omega-3 fatty acids (primarily alpha-linolenic acid), vitamins A and C, calcium, and antioxidants at concentrations unusual for a leafy green.
Purslane germinates only when soil exceeds about 70°F and produces thousands of seeds per plant that remain viable in soil for decades. Stems are prostrate and succulent; uprooted plants left on the soil surface can re-root and still set seed. It uses both C4 and CAM photosynthesis, giving it exceptional drought and heat tolerance. For culinary use, harvest young stem tips 2–3 inches long before flowering and cut plants back for multiple regrowths per season. Allowed to go to seed, it will colonize beds aggressively the following year.
Traditional Chinese medicine used purslane topically for burns, sores, and skin inflammation, and internally for dysentery and intestinal parasites. In Mexican cooking it is known as verdolagas and braised with pork or used in salsas; Greek cuisine uses it raw in summer salads with lemon and olive oil.