Other names: Purslane
Availability: Late Spring and Summer.
Source: Mexico and the United States.
Handling Tips: 50-55°F. Keep cool and dry. Do not chill below 50'
General Information: The leaves and stem may be eaten raw in salads or steamed and served with a cream sauce and butter. Raw, the leaves are rather nondescript in flavor but are high in moisture and very crunchy. The stem is also moist and crunchy but has a sour edge to it. Can be cooked with beef, lamb, or pork as it absorbs the flavor of the meats.