Succulent creeping tendrils and stunning rosy blooms.
This is my contribution to Flower Friday. If you would like to join the fun, visit Festival of Flowers to link up.
This plant is more than just an exotic weed that invades your groomed lawn and sprouts up through cracked sidewalks. It’s a hearty, edible flowering plant that makes a delicious accompaniment to salads, soups, stews and even omelets. It contains surprising amounts of beta-carotene and Omega-3 fatty acids. After I took the photograph this morning, I nibbled on a leaf. It has a lemony sour taste with a hint of saltiness.
It’s usually found in milder, warmer regions, hence the reason it’s so prevalent in my neck of the world, Southern Florida. It grows like a wildflower, if given the chance.
“Part of the reason for its evolutionary success is that a single plant can produce up to 52,300 seeds. What’s more, purslane seeds can survive for up to 30 years in undisturbed soil.” Source
Beautiful! Edible! Tolerant! What else? It has medicinal properties. European cultures have used it to relieve arthritis and inflammation, and Chinese herbalist reaped the benefits of improved circulatory and respiratory function. Research has shown it can aid in lowering blood pressure and cholesterol levels.
It’s a magical plant! So, the next time you see one, don’t just toss it in the mulch pile or ignore it. Eat it!