Often mistaken for a weed, purslane (Portulaca oleracea), also known as pigweed or little hogweed, is a nutritional powerhouse hiding in plain sight. This hardy plant, recognized by its thick, succulent leaves, has been used in traditional medicine for centuries and is even dubbed “the vegetable for long life” in Chinese herbal practices. It’s loaded with vitamins A, C, and E, as well as minerals like calcium, magnesium, potassium, and iron. Most impressively, purslane contains plant-based omega-3 fatty acids such as ALA and traces of EPA, nutrients typically found in fish, making it especially valuable for heart health and plant-based diets.

In addition to nutrients, purslane offers antioxidants like beta-carotene and glutathione that fight aging and protect against disease. However, due to its high oxalate content, those prone to kidney stones should consult a doctor before eating it regularly. For most, it’s safe and versatile—its slightly tangy flavor works well in salads, sandwiches, soups, or stir-fries. Purslane can even be pickled or added to omelets. It’s easy to grow in sunny spots with minimal care, though it’s not frost-hardy. So whether for nutrition, taste, or gardening ease, purslane is an underrated gem worth a second look.