Moss rose

Portulaca grandiflora

leaf · flower

Fleshy leaves with a tangy taste, cooked or raw like common purslane, its cousin.

Origin

South America (Argentina, Brazil)

Where to find it

In the garden, as edging or in window boxes; garden centers sell the plants everywhere.

Season (United States)

June to September

Preparation

The tender stems are pinched off, leaves included, and washed; they are eaten raw or stir-fried for a minute.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Mucilages

Did you know?

Its flowers open in the sun and close as soon as the sky clouds over.