Forage for weeds


Illustration by Maria Ratinova

Once you recognize it, purslane turns up everywhere—farmers markets, your garden, cracks in the sidewalk. It’s a hardy succulent often treated as a weed, but actually worth foraging since it’s chock-full of omega-3 fatty acids. In Greece, cooks use it in fresh salads with tomatoes, oregano and yogurt. You can also sauté it and add to other leafy greens or stir-fries. Purslane leaves have the crunch and flavor of cucumber without the seeds. Choose young shoots with tender stems for the best texture.