Common Purslane or Portulaca oleracea, a diverse and adaptable plant that thrives in various climates. It originates from North Africa, the Middle East, and the Indian subcontinent, but has taken root in North America pre-Columbian times and Europe by the late 16th century. Today it has spread to the four corners of the world, unfussed by either tropical or temperate climates. It just as easily populates flower beds as it does waste lands. Not merely an ornamental addition, Purslane has been valued as a food and medicinal plant for over 4,000 years. This nutritional powerhouse is abundant in omega-3 fatty acids, similar to those found in fish and flax seeds, as well as vitamins A and C. Also, it's a significant source of calcium, iron, magnesium, potassium, and antioxidants. Purslane is a fast-growing herbaceous annual with succulent stems and leaves, sporting bright yellow flowers when adequately hydrated. Its oblong cotyledons form a dense mat extending up to 3 feet in diameter. Known for its tart, salty taste, Purslane finds its way into many kitchens outside of North America, serving as both a fresh and cooked vegetable. For a slice of history, nutrition, and resilient beauty, look no further than the Common Purslane.