What Gumboot Goddess is digging! Feb/ March

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                                        Tomato Mandala at Royal Botanic Garden Sydney
                                                      

                                                         Purslane! 

Purslane is somewhat crunchy and has a slight lemony taste. Some people liken it to watercress or spinach, and it can substitute for spinach in many recipes. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried. Purslane’s high level of pectin (known to lower cholesterol) thickens soups and stews.


http://www.motherearthnews.com/organic-gardening/power-packed-purslane-zmaz05amzsel