Purslane is a weed that grows abundantly in North America, as well as many other parts of the world. I first read about it being edible in Viana La Place’s Unplugged Kitchen – one of my favorite cookbooks of all time, because of La Place’s short anecdotes and memories of growing up in an Italian American family where she learned to treasure nourishing food prepared simply.
On the weekend I weeded my parents’ vegetable garden, and pulled up all the purslane growing between the carrot, beet, and lettuce seedlings that I planted earlier this spring. I’ve been eating the purslane all week long, chopped up into the massive raw salads that I eat at every meal now that the weather’s turned hot. I appreciate how nutritious this free food is.