Known little hogweed, pigweed, pursley, pirpirim, pourpier, or verdolaga. Native from the Mediterranean to Australasia. This strain is known for it’s pinkish red stems.

Cuisine: Purslane is commonly used as both a green and an herb in dishes from Turkey, Mexico, Italy, Greece, and Morocco, among others. Similar to okra, purslane becomes gummy when cooked and can be used as a thickener.

Pairings: Oils, citrus, yogurt, cheese, nuts, kale, and leafy greens, and pungent flavors like olives, garlic, radish, anchovies, or other seafood.