Wash the purslane very thoroughly under running water, especially if it was harvested outdoors. Remove any damaged leaves and trim the tougher stems.
Place the purslane, tomato, and cucumber in a bowl. Add olive oil and fresh lemon juice, then season lightly with salt and black pepper. Toss everything together and serve immediately.
Purslane can also be gently cooked with garlic and olive oil or incorporated into soups and vegetable dishes.
Although purslane is a nutritious edible plant, it is not a miracle cure for heart disease, back pain, thyroid disorders, or other medical conditions. The images and claims circulating online often exaggerate what a single plant can do. Think of purslane as one nutritious food that can contribute to an overall healthy diet, rather than a replacement for medical treatment.
One important point: purslane can contain significant amounts of oxalates, so people who have been advised to limit oxalate-rich foods—particularly some people prone to calcium-oxalate kidney stones—should ask their healthcare professional whether it is appropriate for them. Also, only eat wild plants when you are certain of their identification and that they have not been exposed to pesticides or other contaminants.
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