Purslane, or Portulaca oleracea, is a herb native to Asia which is spread worldwide. Although many consider it just weed, it is in fact a plant that is edible and extremely nutritious.

Among the rest, this plant is rich in antioxidants, minerals, omega-3 fatty acids, and beneficial plant compounds. Being full of beta-carotene, the pigment responsible for the reddish color of its stems and leaves and an antioxidant believed to reduce the number of free radicals in your body, purslane lowers the risk of cancer.

It is also helpful for supporting your cardiovascular system as it has the highest-recorded levels of omega-3 fatty acids of any land-based plant.

Purslane, which also goes by the names pigweed, little hogweed, fatweed and pusley, contains about 93% water and is similar in taste with spinach. It is also very crunchy and juicy. Purslane can be eaten cooked or raw and it is a fantastic addition to salads, soups, and stews.