Purslane, also known as common purslane, little hogweed, pigweed, fatweed, or pusle, is found worldwide. In the U.S., it's often considered a nuisance. But in other parts of the globe, it's ...

Although it’s known as a weed in many cultures, purslane is a highly nutritious, leafy green vegetable. It’s chock full of antioxidants, minerals, omega-3 fatty acids, and beneficial plant ...

Purslane leaves, stems and flowers are all edible. With a taste like tart spinach, Purslane is used as a culinary in other parts of the world. It can be eaten raw, and people enjoy it in salads.

Early Americans, including Martha Washington, enjoyed it both raw and pickled, but its use largely died out in the early 1900s. Thankfully, farmers, foragers and forward-thinking chefs are ...

Purslane (also known as pigweed and little hogweed) is easy to identify: It's the one common weed with fleshy stems and leaves. The leaves are small, shiny and succulent; flowers are bright yellow ...

Last summer I discovered purslane. Not that it was new, but it was new to me. When I first saw it at the farmers market, I bought a big bunch, took it home and tried it. In fact, I devoured it ...

In a 2006 TV broadcast of The Oprah Winfrey Show, Dr. Mehmet Oz touted purslane’s merits. “Purslane is rich in omega-3 fats,” he said. “Those are the healthy oils we want to coat our ...

The purslane omega 3 content is high for a tasty, easy-to-grow weed. Common in our yards but little known in the North American kitchen, purslane is both delicious and exceptionally nutritious.

In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes.

Add the purslane, peas, potatoes, stock or broth and a pinch of salt. Increase the heat to high and bring the soup to a simmer. Reduce the heat to medium-low and simmer for 25 to 30 minutes.