In the heat of summer, purslane grows like the weed many consider it to be—a succulent, creeping plant with fleshy leaves that’s off the charts in omega-3 fatty acids, not to mention vitamins A and C.

Purslane is a sprawling succulent plant with delicious edible green leaves that have a tangy, peppery flavor similar to arugula. This makes it a worthy candidate for Kerry Dunnington’s Curried ...

After blogging about purslane last week, then writing a story about the edible weed for this week’s Taste section, I figured it was time to actually eat the stuff. I’d had a nibble in the garden when ...

In this baby artichoke recipe, adapted from Foraged Flavor (Clarkson Potter; $25), a cookbook collaboration between Daniel’s forager, Tama Matsuoka Wong, and its chef de cuisine, Eddy Leroux, the ...

Here's a refreshing salad that will stretch a couple of cups of young leaves to feed six. Purslane is also wonderful on its own, simply dressed with garlic and olive oil. Terrific Green Salads Puala ...

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The time of year is approaching in the San Luis Valley when Esteban Salazar keeps his eye out for a ground-hugging plant that many consider a weed. Verdolaga, Spanish for purslane, is a tart, ...

Rather than cursing every weed that graces your garden this summer, consider the motto, “If you can’t beat them, eat them!” Of all the edible leafy green invaders, purslane is one of the most ...