Purslane has been growing in North and South America for 2500 to 3000 years. You will also see it in Middle Eastern and Green cuisine. You will find it being sold at farmers markets, prized for its slightly sour or salty taste, and a crunchy and mucilaginous texture. 
 
Purslane can be eaten raw or cooked in many of the same ways as spinach and lettuce, such as in salads, sandwiches, soups, stews, and tomato sauces. When cooking purslane, it's best to steam or sauté it and serve it as a side dish or incorporate it into another dish. You can also use its slightly mucilaginous quality as a thickening agent in sauces and stews.
 
This is a low growing ground cover perfect for preventing erosion and feeding your household. 
 
~100 seeds per packet