Just an FYI; Purslane is known out West as "Verdolaga." It grows like mad in the citrus groves here in southern California. The Mexicans have known, grown, and eaten this stuff forever! My Mexican-born wife cooks it up whenever it's available in our garden. We also have a source at an organic farm. The farmer lets us pick as much as we want, as it's something that grows, well, like a weed, and he doesn't sell it. If you're going to harvest from a grove, ask the grover for permission for two reasons; one, grovers don't like trespassers in their groves, and two, they might be using an herbicide or pesticide you don't want to be eating. 'Same goes for harvesting from farmlands. When harvesting, get the plants before they start to flower. They start tasting bitter after that. Pick a lot of it, as it's a succulent , and succulents cook down to nothing because of their water content. You'll be surprised how good this stuff tastes!
Just an FYI; Purslane is known out West as "Verdolaga." It grows like mad in the citrus groves here in southern California. The Mexicans have known, grown, and eaten this stuff forever! My Mexican-born wife cooks it up whenever it's available in our garden. We also have a source at an organic farm. The farmer lets us pick as much as we want, as it's something that grows, well, like a weed, and he doesn't sell it. If you're going to harvest from a grove, ask the grover for permission for two reasons; one, grovers don't like trespassers in their groves, and two, they might be using an herbicide or pesticide you don't want to be eating. 'Same goes for harvesting from farmlands. When harvesting, get the plants before they start to flower. They start tasting bitter after that. Pick a lot of it, as it's a succulent , and succulents cook down to nothing because of their water content. You'll be surprised how good this stuff tastes!