Purslane (Portulaca oleracea) is a succulent, low-growing edible plant whose leaves and tender stems are used as a salad green and cooking herb. It grows wild across the Mediterranean, Middle East, Central Asia, and parts of North America, and is treated as a weed in some regions while being deliberately cultivated in others. Its flavor is slightly sour and mildly peppery, with a crisp texture; it is used raw in salads or added to soups, stews, and grain dishes, and pairs well with tomatoes, feta, olives, lemon, garlic, and fresh herbs like parsley and mint. Purslane is notably high in omega-3 fatty acids for a leafy green, along with vitamins A, C, and E.