Purslane falls into the “wild-harvested green” or “edible weed” category. But think of it as a weed, and you’ll be missing out on one of the world’s most nutritious greens. Purslane, a succulent, has more beta carotene and Omega-3 than spinach and high levels of calcium, magnesium, and potassium. Outside of cooking, it’s used in traditional Chinese medicine and by herbalists to treat a wide variety of ailments. Purslane has a crisp, slightly sour, citrusy taste and can be substituted for spinach in most recipes.