This is a smooth, reclining, juicy plant that you will find growing in cultivated beds in the garden from late spring to early fall. It has reddish green succulent stems and fleshy toothless leaves. When Huck and I lived in Mexico this herb was sautéed with onion and put into burritos. Not only was it delicious, it was readily available as it grows in most disturbed soil, even between sidewalk cracks.
Nutrition- Purslane contains iron, beta-carotene, vitamin C, calcium, phosphorus, riboflavin, and omega-3 fatty acid.
Thank you to Joanna CastroShaffer for gathering and sharing this information with us!