Purslane! The bagged bunch of greens with small oval shaped leaves is purslane. This is a wild green that is loaded with nutrients and is the richest source of omega-3 fatty acid (essential to metabolism, builds the immune system, and acts as a deterrent to heart disease) in the plant kingdom. The larger stems are too tough to eat raw, but the lemony peppery leaves are good in starchy salads like pasta salad, tabouleh, potato salad… Or leaves can be added to soups (where purslane acts like a thickener.) Cusines of India, Greece, Turkey, and Mexico also have dishes with purslane.

Purslane Fritters: Mix 1c. minced purslane sprigs, 1c. fine fresh bread crumbs, 2 tbs. currants, 1tbs. ground ginger, 1/2 tbs. black pepper, 1/2 t. salt. Beat 3 eggs well and add dry ingredients. Mold into about 15 fritters and fry until golden brown.