Golden Purslane
Fast-growing, easy, heat-loving green, with juicy succulent leaves. This is an upright, large-leaved version of the common weed, bred to be bushy and upright instead of mat-forming, with more bolt-resistance. Mild flavor is a welcome change from the bitterness or pungency of most greens, especially in hot weather. From India, where it is appreciated both cooked and raw. Popular also in Latin America. I use it instead of lettuce or sprouts in sandwiches, tacos, salads, and garnish. Also good as a fresh pickle, either just salted slightly and refrigerated or put uncooked into pickling liquid. (Great use for the liquid left after you've eaten the pickles or cocktail olives.) No bitterness at all, but very mild, juicy flavor with a very slight, lemony tang. (slight enough that you will probably still like some dressing on it.) Cooked, it is slightly mucilaginous, like okra, and can be used similarly in gumbo, curry, soups, and side dishes.