Common Names: Common purslane, verdolaga, pigweed, little hogweed, red root, pursley
Sub-category: Purslane family
It has smooth, reddish, mostly prostrate stems and alternate leaves clustered at stem joints and ends. The yellow flowers have five regular parts and are up to 6 mm wide. Depending upon rainfall, the flowers appear at anytime during the year.
Commonly found as an invasive plant in gardens, roadsides and waste areas.
Primary Flower Color: Yellow
Secondary Flower Color: Yellow
Edible Notes: Perhaps one of Connecticut's most important wild edibles for survival since is grows in abundance and is an excellent source of nutrients. Purslane contains more omega-3 fatty acids than any other leafy vegetable plant. It also contains vitamins (mainly vitamin A, vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium, and iron. May be eaten as a leaf vegetable. It has a slightly sour and salty taste. The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews.
Warnings: Not known to be dangerous.