Purslane is an edible succulent in the portulaca family that is rampant this time of year. You may need to ask for it at regular markets, but Asian markets sell it as a medicinal herb. The crunchy tear-shaped leaves are slightly sour and taste somewhat of cucumber. Purslane is often considered a weed, since it's so drought-tolerant and hardy. It's a great addition to a spring greens salad. A traditional Greek dish mixes purslane with feta, tomatoes, onions, oregano and olive oil. Enjoy it for a nutrient power shot of lots of omega-3 ALAs, calcium, potassium and vitamin A.