I love Purslane, which is delicious at this time of year where I live. It often grows wild in my garden; it will grow in the most scrubby of places!

I have heard it was first grown in Persia, and it is used for thickening of soups and stews, kinda like okra...only in my experience, it doesn't have that "sliminess" that okra can have.

It grows a bit like a vine, but it has succulent leaves that are filled with juice. (I'll post a photo!)

Here's a great page about Purslane (with recipes):

www.culinarymusings.com/2008/0...wonder/

A quote from the page:

"Condemned by some as an “unsightly, pervasive weed,” purslane is also a free backyard source of protein, vitamin E, vitamin C, and the best source of Omega 3 fatty acids of any leafy plant. There’s no reason to spend money on fish oil supplements if you have this tasty food source growing in your backyard or vegetable garden.

"Whether you eat it raw in salads, stir-fried, or added to soups and sauces, purslane is a delicious addition to many recipes. It’s easy to grow, tastes great, and - best of all to anyone struggling with rising food prices - it’s free."