Purslane is a fast-growing herbaceous annual with succulent leaves and stems with a slightly sour and salty taste. It is considered quite nutritious because it is unusually high in omega-3 fatty acids (found mostly in fish and flax seeds) and contains significant amounts of vitamins A and C, as well as calcium, iron, magnesium and potassium and antioxidants.

Purslane is used in many cuisines around the world, especially in salads, soups, stews, and tomato sauces. When cooked, purslane becomes mucilaginous like okra and will act as a thickener in soups or stews.