I’ve always considered purslane to be a weed, and have always dispatched them accordingly. It wasn’t until last week that I was introduced to the culinary side of it.

Turns out you can eat it directly out of the ground, with the stems, leaves and flower buds all consumable. Consider it like a leaf vegetable. If you want to cook it, do so as you would spinach.

For the best eating, pick it in the late afternoon. At night its leaves trap carbon dioxide, which is converted into malic acid and, in the day, the malic acid is converted into glucose. When harvested in the early morning, the leaves have more malic acid, making them much more tangy.

Other cultures do eat purslane. The most interesting one to me is a Greek dish that uses it with feta, tomato, onion, garlic, oregano, and olive oil.

PURSLANE SOUP WITH ZUCCHINI

2 tablespoons extra virgin olive oil

1 medium onion, cut into small dice

3 cloves garlic, finely minced

2 cups purslane leaves, washed

3 pounds zucchini, thinly sliced

2 tablespoons fresh basil, cut into thin strips

4 cups chicken stock

1 cup heavy cream

2 tablespoons cornstarch

Salt and pepper to taste

Heat the oil in a large pot over a medium heat. Saute the onion and garlic in the oil just until they start to soften. Add the zucchini and stir gently to coat with the flavored oil. Cook until soft. Add the basil and purslane. Continue to cook for a few more minutes, stirring frequently. Meanwhile, heat the stock to boiling in a saucepan. Remove zucchini from the first pot and run through a food processor to puree. Place hot stock in zucchini pot, then add back in the puree. Return to a simmer. Mix cream with cornstarch and pour back into hot puree, stirring the whole time. Allow to return to a simmer while the soup thickens. Adjust seasonings before serving.

GREEK PURSLANE SALAD

1-2 handfuls of purslane leaves

2 medium heirloom tomatoes, cut into 1 1/2 inch pieces

1 small cucumber, peeled, halved lengthwise, and sliced into 1/4 inch pieces

1/2 medium red onion, thinly sliced

2 tablespoons chopped fresh parsley

3 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

1 pinch dried oregano

Sea salt and pepper, to taste

3-6 ounces sliced feta cheese

8 kalamata olives

Combine purslane, tomatoes, cucumbers, onions, and parsley in a bowl. In a another bowl, whisk together olive oil, vinegar, and oregano; season with salt and pepper, pour over salad, and mix well. Transfer salad to a serving bowl or individual plates and top with sliced feta, olives, and another pinch of oregano; season with fresh ground pepper and more parsley, if desired.

PURSLANE WITH RICE

2 to 3 tablespoons olive oil

1 medium onion, finely chopped

1 clove of garlic, minced

2 pounds purslane, cleaned and roughly chopped

Juice of half lemon

Salt and pepper to taste

3/4 cup water

1/4 cup rice

1 cup plain unsweetened yogurt

1 clove minced garlic

Heat olive oil in a wide pot. Stir in onion and garlic. Cook until soft. Add purslane and stir until wilted. Add lemon juice, seasonings, and water. Bring to a boil. Add rice and reduce heat to low. Cover and allow to simmer until rice is cooked. Mix together the yogurt and garlic. Serve with rice.