Never Uproot This Plant If It Appears in Your Garden

good in fresh salads.

Try combining young purslane leaves with:

• Tomatoes
• Cucumber
• Red onion
• Olive oil
• Lemon juice
• Feta cheese
• Fresh herbs

The result is a simple salad with plenty of texture.

Purslane doesn’t have to be eaten raw.

The tender leaves and stems can be sautéed with garlic and olive oil, added to soups, or incorporated into vegetable dishes.

Because the plant contains a lot of water,  cooking causes it to soften considerably.