Purslane

This fleshy, herb-like plant is prolific and grows everywhere like a weed. The more you harvest the plant, the more it sprouts. Wild purslane is more slender and has smaller and crunchier leaves than the cultivated variety, which has silvery, furry leaves and thick, cacti-like stems. Both the leaves and thinner stems are used in salads. The plant has a light, lemony taste that is quite mild and refreshing.

To prepare purslane, trim off any thick stems, then roughly chop the leaves and remaining stems. Dress with olive oil and lemon juice. Purslane can also be combined with diced cucumber and tomatoes or other greens in a salad.