Purslane plants can be harvested and eaten, as the leaves, stems, and flowers are completely edible. When preparing wild purslane, it’s important to wash the plant carefully to ensure that no pesticides are on the leaves.

Purslane is tart and a little salty, making it a great addition to salads and other dishes.
Not only does purslane contain vitamin A, vitamin C, and more beta-carotene than carrots, but this plant also packs a healthy punch of omega-3 fatty acids. Eating foods rich in omega-3 fatty acids (like fish) can help prevent cardiovascular disease and lower blood pressure.