You may have sampled purslane in the Middle East, Mexico or the Mediterranean region, but the plant is actually native to Australia – although not commonly known as an edible green. The succulent sprouts in many hard-to-grow places, such as in pavement cracks and between pavers, which is why it is largely considered a weed. Purslane sprawls out in a mat-like manner, covering the ground with succulent green leaves and often red-tinged stems. It sprouts small yellow flowers with tiny black seeds that are also edible, bearing a similar taste to linseed. Purslane is also known by its Aboriginal name of munyeroo, a favourite Aboriginal salad vegetable for thousands of years, or pigweed, as it is often fed to livestock, particularly pigs.

Purslane can be eaten raw or cooked, with a mild, slightly tart and salty taste. It is high in healthy Omega-3 essential fatty acid, and also contains vitamins A, B and C as well as magnesium, calcium, iron and potassium. You can try adding purslane to your summer salads, such as this potato salad, this one with corn and avocado, or this salad with quinoa, peas and radishes. If you’re feeling creative, try pickled purslane, tofu scramble or this Turkish-style dish with ground beef. Once you get started, you will be surprised how well purslane pairs with a number of foods. Pick up a bunch at selected local markets, or try your hand at foraging or propagating your own.