Purslane is an annual herb of’the portulaca family. Originally native to India, it was introduced into Europe in the seventeenth century and now grows so extensively in both hemispheres that it is sometimes considered to be a weed.
The plant has fleshy succulent leaves which may be eaten raw in salads. Purslane may also be cooked as a veg-etable and served with butter or cream, or used in soups and sauces. It is also sometimes used as a flavouring in pickles.