Most gardeners consider purslane an annoying, invasive weed and they do anything in their power to eradicate it. But last Friday, when I realized I was surrounded by it while picking green beans at my CSA, I, on the other hand, ran for my camera and clippers.

Purslane is an unsung superfood. Its leaves are the best vegetable source of omega 3 fatty acids (five times that of spinach) and the stems are high in Vitamin C. I also think it tastes great: Its flavor is fresh and clean with a slight hint of lemon. Although purslane is wildly popular in Latin America where it's known as verdolaga, is reputed to have been Ghandi's favorite vegetable, is used in soups and salads throughout the Mediterranean, and found in the cuisines of India, Africa, Australia and China, it tends to get ignored in North America. Ironically, what we view as a lowly weed is making a name for itself on expensive restaurant menus.

If you come across purslane at a farmers’ market, or better yet, growing in your backyard or patio, give it a taste. I toss clusters of the dark green, attractively shaped leaves into salads (both green and vegetable salads) where it not only adds an interesting acidic flavor but also a crisp visual contrast. Purslane complements grilled fish or chicken beautifully when mixed with other herbs and dressed with just a fruity olive oil, squeeze of lemon, and salt and pepper. It's also delightful tucked into a cucumber sandwich or lightly wilted in olive oil and cooked into a frittata.

So, next time you're about to tear this persistent weed out of your garden, please reconsider: A serving of purlsane is cheaper than fish oil pills for those beneficial omega 3s, and tastes better too.