A bit of a favorite of mine, Sea Purslane has a beautiful, natural salty flavor which, when picked young makes an excellent addition to salads and seafood dishes.
Sea Purslane can be found on salt marshes throughout the year and nice leaves can be picked at any time. I prefer the smaller leaves and treat them as I would with capers, sparingly when a salty back note is required. Larger leaves can be blanched in boiling water or wilted down in cream or butter.
Flowers from July to September.