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 ...

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.

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.

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.

While purslane sometimes is considered an invasive weed, there is evidence to suggest it has been widely distributed across Europe, Asia, Africa, Australia and North America for thousands of years.