I just found this:
Purslane is one of five herbs which counter depression. It is one of the only plant sources of Omega3. . . A 100g serving - approx 1/2 cup - contains 400g! One cup provides 2000mg of Calcium! 450mg of Magnesium! 8000 mg Potassium! All your Vitamin E! Snip the tender tips of this nutrient loaded, mild tasting plant and add it to your salad. Use the thicker bits as an addition to soups or stir fry. Fill a jar with 2 inch pieces of FRESH Purslane. Completely cover with room temperature Organic Apple Cider Vinegar, leaving a little space at the top. DO NOT USE A METAL LID. IT WILL CORRODE! Leave the jar for 6 weeks before using this mineral rich vinegar on salads. You can also enjoy the Pickled Purslane (say that ten times fast!). It'll stay good up to a year. Enjoy!
Do you use the flowers too?
