From salad to stir-fry to dals, purslane is versatile leaf to use. Purslane is native to India and Persia, and thats where it is known as an edible plant. Rest of the world knows it as weed. It is known as Paruppu Keerai in tamil, gangabayala kura in telugu, kulfa in hindi. Many countries use purslane as a food.

Purslane has fleshy succulent leaves and stems. It can be called as tasty, easy to grow weed with rich nutrients. Purslane grows anywhere from fertile to the infertile soils. You can substitute spinach in many recipes with purslane and get 2-6 times more nutrients. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried.