Purslane

Pursalane (Portulaca oleracea) is the richest known plant source of omega-3 fatty acids. These fatty acids reduce the risk of heart disease by lowering cholesterol and blood pressure and by reducing the formation of blood clots in the arteries. So you don't have to resort fish or fish oils to get your daily fix of omega-3's. Research also proves that omega-3 fatty acids may help boost the immune system and ease arthritic pain. It is an herb that's valued as a vegetable as well as a medicine. It is an excellent source of vitamins A C and E which posses antioxidant activity.

In Traditional Chinese medicine it is known as Ma Chi Xian meaning ("horse tooth armaranth")

The abundance amounts of magnesium it holds gives it the ability to combat chronic fever and headaches. It also contains lithium, a mood-stabilizing compound. In addition, it contains, ribofalvin calcium, phosphorus, and iron.

The native Americans used this herb medicinally. They used the juice from the leaves to soothe burns, insect bites and stings, and earaches. A tea was thought to relieve, diarrhea, stomachache, and urinary tract infections. Also, because of its high vitmain C content it could be used to cure and prevent scurvy. Purslane can also be used as a diruretic to help the body with fluid retention, and painful urination.

Used topically, it is a remarkable skin cleanser and astringent (tightener) and may assist in removing acne and wrinkles.

The leaves, stems, and flowers are edible and can be consumed raw as salad ingredients, or steamed or boiled as vegetable.

Purslane grows just about every where in North America. It is looked at as a nuisance weed gardens. However, it is indeed a food and a medicine.