I’m not an expert forager. The only plants that grow in my area which I know are edible are pecans, dandelions, and purslane. Edible pecans are super rare in my experience thus far. And I still haven’t eaten dandelions because I haven’t yet gotten past the fact that they’re dandelions. But purslane? It’s like a dream.
I was very careful the first few times, checking the smooth petals to make sure it was really purslane and not the poisonous spurge or some other unknown. Once reassured, I pulled off a leaf to try it out. Purslane tastes more like spinach than anything else, with just that little bit of tang in the crisp succulent leaves. Now it sticks out like a sore thumb whenever I pass a bunch, and if the area looks safe (not subject to chemical treatments, too much car exhaust, etc) I’ll grab a bunch and pluck off a few leaves at a time to drop into my mouth and savor during my walk.
Purslane is a true superfood, too. Iron. Magnesium. Omega 3 fatty acids. So many vitamins and other minerals. People have been eating purslane for thousands of years and praising its health benefits, so you know it can’t be all bad.
After discovering this bunch on the way home yesterday with lots of fresh growth probably due to the recent rains, I hurried over to my side yard where a few purslane plants were already growing. Unfortunately, they did not fare as well with the rain. A mold or some other disease got to them and they had started turning whitish at the edges. One side of the purslane patch still looked pretty happy, but upon further consideration I just left them. There’s plenty of other purslane. It grows all summer here, and summer isn’t over quite yet.