Peak Season: Purslane

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Who you callin’ a weed? Purslane—known as verdolaga in L.A.’s Latin markets—is a luscious summer green that grows wild (and rampantly) in many areas of the world, but until recently it hasn’t made an impact on American plates. When served raw, the leaves have a slightly sour, grassy flavor, adding a dense chewiness and texture to warm-weather salads; cooked, they wilt like spinach. Throw them into pasta, omelets, or anything that could use a little green.  
 

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