Although the FDA classifies Purslane as a broad-leaved weed, it's a popular vegetable and herb in many other countries, including China, Mexico and Greece.

Why it's healthy: Purslane has the highest amount of heart-healthy omega-3 fats of any edible plant, according to researchers at the University of Texas in San Antonio. The scientists also report that this herb has 10 to 20 times more melatonin-an antioxidant that may inhibit cancer growth-than any other vegetable tested.

How to eat it: In a salad. Think of purslane as a great alternative or addition to lettuce. The leaves and stems are crisp, chewy, and succulent, and they have a mild lemony taste. Look for it your local farmers market, or Chinese or Mexican market. It's also available at some Whole Foods stores, as an individual leafy green or in premade salad mixes.


Gene C.