Garden owners are familiar with this herb and wage a relentless battle against it.

Purslane survives in any soil and spreads itself across large areas. This plant is a succulent. By storing water in its tissues and leaves, it ensures its survival. Even prolonged droughts are not a problem.

However, we mistakenly consider purslane a weed, as it’s actually edible and can be used in cooking just like sorrel and other greens. When the plant starts to bloom, you can enjoy the pleasant taste of purslane.

The Caucasus uses the herb, which has a slight tang, as a local substitute for capers. In Central Asia, purslane is a well-known seasoning—a delicacy even—that’s included on restaurant menus.

The simplest way to prepare purslane is to pickle it. Boil water, add salt and purslane, and leave it on the heat for 3 minutes. Then, turn off the heat and drain the liquid. For 100 grams of the succulent, take a small spoonful of vinegar, just a little bit, and add a bay leaf and some pepper as well.

If you don’t want to cook it, simply chop it fresh into a salad.