"Marilee" wrote in message ...


Okay, do you mean the tiny little buds at the ends of the stems that will
bloom and become tiny yellow flowers? That's the only thing resembling a
pod that I see on my purslane.


ooops. Yes, I meant buds. They get gritty in a hurry, with those tiny
seeds forming very quickly.

I tried eating it last year, but found it to be a bit slimy when cooked. Of
course, it's not exactly an easy thing to find recipes for, and I may have
overcooked it the first time and undercooked it the second. The recipes I
found made reference to it tasting like spinach, which I like, so I was
truly disappointed that I didn't care for it at all. (I don't remember if I
tried it raw, though. I may give that a go later this week.)

raw is much better.