How did flaxseed end up with all the good press? Purslane, Portulaca oleracea contains abundant amounts of alpha-linolenic acid, one of the prized omega-3 fatty acids. Purslane has been used historically as an anti-inflammatory, and being rich in omega-3s may be the reason it worked.

The health benefits of a diet high in omega-3s include decrease in inflammation, heart disease and diabetes as well as protection from some cancers.

This lowly weed (it does grow low to the ground) has been tossed aside by many, but it deserves a place of honor in your garden. It looks pretty, it tastes good, it is a nutritional hero, and it is very easy to grow. Or should I say let grow - once begun it will grow itself.

More than 20 years ago I completed a two-year apprenticeship with Susun S. Weed. She has written many books on herbalism, and has a popular website loaded with information. She has this to say about purslane: “Purslane is a superior source of calcium, magnesium, potassium, phenylalanine, and tryptophan, all of which are known to moderate the effects of depressive brain chemicals.”

And there is more!

“Purslane is loaded with nutrients. A single one-cup serving contains all the vitamin E you need in a day, as well as significant amounts of vitamin C and pro-vitamin A. Purslane is one of the very best sources of magnesium. One cup supplies your minimum daily need of 450 mg. Lack of magnesium is associated with diabetes, migraines, osteoporosis, hypertension, and asthma. And, that one cup of fresh purslane gives you over 2000 mg of calcium and 8000 mg of potassium.”

Where can you find it? These photos were all taken in downtown Ann Arbor. It is an annual that replenishes itself by producing thousands of seeds. Transplant a bit from a friend or neighbor (or from a downtown parking meter - last I heard weeds growing by meters were not protected…). Let it go to seed. Reap your rewards in the years to follow.

But if you want to eat it, choose it from a place with less traffic, and that you know hasn't been sprayed or otherwise contaminated.

How do you eat it? It is a succulent herb, flesh, juicy, moist and tender. It is great raw, especially the new leaves. Take an inch or two from the tip of each branch. Some prefer to trim away the stalk, I don’t mind it at all. You can nibble as you garden. You can add this in large amounts to your green salad. I’m partial to adding it to potato salad. How about gazpacho made with purslane? It might turn it a bit slimy, but only in a good way. Purslane is pretty in a cucumber salad with a bit of olive oil and vinegar. It is especially nice in a quinoa salad. I make mine as a cold salad, with lots of brightly colored veggies (grated carrots and golden beets, red and yellow peppers, slivers of red cabbage, parsley, etc.) with a dressing of ume plum vinegar and olive oil. Purslane is great in a green drink or smoothie, or mixed in with yogurt and garlic for a version of tzatziki sauce.

You can cook purslane as well. I like it lightly stir fried quickly over high heat so it is slightly browned. The leaves can be baked in a casserole, and of course hidden away for extra nutrition in casseroles, loafs, soups and more.

I’ve heard reports of people who make it into jams and jellies, but have yet to taste the result. If you have chickens, there is some evidence that feeding it to them will increase the nutritional benefit - the omega-3 content - of their eggs.

Purslane is versatile, playful and mild enough to be easily assimilated into your diet all summer long.

We freely spend on flaxseed oil, fish oil, and other sources of omega-3s. Here is a free source, with other benefits as well. It doesn’t preserve well, so enjoy it now, and the health benefits that it will bring you.

While purslane lacks the commercial value - and therefore the marketing success - of flaxseed, it deserves greater recognition and a place at the table. I hope you can find some in your garden, or in the wild, this week.

Linda Diane Feldt is a local Holistic Health Practitioner, writer, and teacher. Her next free class on teaching foraging to children is Thursday, during art fair, at Crazy Wisdom Bookstore form 7-8:30. The class is sponsored by The People’s Food Co-op. You can follow Linda Diane on Twitter, visit her web site, or contact her at ldfeldt(at)holisticwisdom.org