Purslane is a delicious succulent.
"Easy to identify and possessing a pleasant lemony crunch, purslane (Portulaca oleracea) is a perfect wild plant to welcome into the kitchen. Still revered today in places like the Mediterranean and Mexico, purslane can be eaten both raw and cooked. When utilized raw, purslane can be added to sandwiches or salads. It is particularly lovely paired in with tomatoes, cucumber, avocado, and a vinaigrette." -Wendy "Butter" Petty
Cleaver You'll likely recognize this plant by its hairy, sticky stems and leaves as well as the annoying burrs that like to get stuck in your pet's fur. It's best to harvest this plant before it goes to seed, and to boil it before eating it. Trying to eat it raw can be uncomfortable because the hairs like to fight back all the way down to your stomach. + Roastes seeds
Foraging: 52 Wild Plants You Can Eat - Pigweed Edible parts: The whole plant – leaves, roots, stem, seeds. The Amaranth seed is small and very nutritious and easy to harvest, the seed grain is used to make flour for baking uses. Roasting the seeds can enhance the flavor, also you can sprout the raw seeds using them in salads, and in sandwiches, etc. Young leaves can be eaten raw or cooked like spinach, sautéed, etc. Fresh or dried pigweed leaves can be used to make tea.
Purslane: It may be considered a pesky weed by many farmers, but this superfood’s a worthy addition to any salad bowl. It is lemony, succulent, and crisp—and packs up to 400 milligrams of omega-3 fatty acids per serving. Purslane is also a great source of vitamins A and C, and it contains up to 15 times more of the cancer-fighting antioxidant melatonin than many other fruits and vegetables. (Nice taste.)
Great Bulrush- year round harvest. Eat seeds only. Eat raw or make flour. Found on margins of lakes, ponds, rivers and streams and in marshes. Can use pollen as flour. Young sections of underground stems can be roasted and eaten like potatoes