(Portulaca oleracea) Heirloom grown for thousands of years as an edible & medicinal plant. Considered quite nutritious due to its unusually high omega-3 fatty acids (found mostly in fish and flax seeds) and significant amounts of vitamins A and C, as well as calcium, iron, magnesium and potassium and antioxidants. Fast growing plant with succulent leaves & stems. Green leaves added to mesclun mixes to impart a slighty sour, tart hint. When cooked purslane becomes mucilaginous acting as a thickener in soups and stews. Leaves may also be fried in olive oil, then mixed with feta cheese, tomato, onion garlic and oregano (a traditional Greek dish).
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