I had only 2 purslane plants that came up in my garden last season. They were from soil brought in from another garden. I let them grow and bloom and reseed. This season there are 100s of purslane plants. These things are great. Mild flavor, crunchy, hint of lemony/sour flavor. I don't understand why no one in the US where I live grows/eats this stuff. It is great.
https://en.wikipedia.org/wiki/Portulaca_oleracea>Although purslane is considered a weed in the United States, it may be eaten as a leaf vegetable.[4] It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico.[1][5] The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews.>Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular[6]) than any other leafy vegetable plant. Studies have found that purslane has 0.01 mg/g of eicosapentaenoic acid (EPA).[6] It also contains vitamins (mainly vitamin A, vitamin C, vitamin E (alpha-tocopherol),[7] vitamin B, carotenoids), and dietary minerals such as magnesium, calcium, potassium, and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.[8] 