into soup, stewed, and mixed with cheese to
stuff pasta.
Purslane Purslane (Portulaca oleracea) is a
low-lying weed with fat stems and small thick
leaves, which thrives in midsummer heat on
neglected ground. It’s a European native that
has spread throughout the world. One
nickname for purslane is pig-weed, and the
19th century Englishman William Cobbett
said it was suitable only for pigs and the
French. But people in many countries enjoy
its combination of tartness and soothing,
mucilaginous smoothness, both raw in salads
and added to meat and vegetable dishes during
the last few minutes of cooking. There are
now cultivated varieties with larger leaves
shaded yellow and pink. Its qualities are
similar to those of the cactus pad because both
have adapted in similar ways to hot, dry
habitats (p. 316). Purslane is notable for its
content of calcium, several vitamins, and an