When crushed between the fingers, the thick leaves of the purslane give a slimy feeling. The entire plant is edible, but if only the leafy tips are gathered, the plant will continue to grow and replace the tips for picking again. Purslane can be washed, cooked and served just like spinach. It does not lose bulk in cooking as does spinach. Since the stems and leaves of purslane are quite fleshy, very little boiling salted water is needed in cooking.
Cooked purslane mixed with bread crumbs and eggs makes a delicate casserole.
Cooked and seasoned purslane served on toast makes an appetizing addition to a meal. Even raw purslane can be served with a dressing for a very good salad. Whenever you pick wild greens, be sure to know what plants may be harmful. There are some poisonous plants that are often mistaken for edible spring greens. They look harmless in their lovely shades of green, yet are deadly if eaten.