I recently learned, in my old age, that purslane (Portulaca oleracea) contains a high amount of omega-3 fatty acid, a compound touted to be a good cholesterol reducer. This feature is not common in most plant matter.
If you've used purslane in your culinary endeavors, what kind of dish did you prepare?
Purslane is considered a weed by many people, and it propagates profusely.
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