View photos of the edible plant Portulaca oleracea (Purslane), profiled in Southern California Food Plants, Wild Edible Plants of Texas,  Sonoran Desert Food Plants, and Wild Edible Plants of New Mexico.

A passage from Southern California Food Plants:

Purslane is an non–native annual that has naturalized extensively throughout California. It is most prolific from
Los Angeles to San Diego – doubtlessly due to the great abundance of disturbed soils, which the plant favors. Consider Purslane more of a ‘city’ wild edible.

A passage from Wild Edible Plants of Texas:

Like most other plants of the same genus, all parts of Purslane are edible. The young leaves and stems are the best tasting. They are pleasantly sour and succulent in consistency.

A passage from Sonoran Desert Food Plants:

Small to moderate amounts of Purslane are fine consumed raw; however, if large amounts are being eaten on a regular basis I suggest quickly boiling and rinsing the plant first. This removes much of the leaves’ oxalate content.

A passage from Wild Edible Plants of New Mexico:

Similar to others in the Purslane family, the plant is nutritious. It is high in omega–3 essential fatty acids,
calcium, magnesium, potassium and vitamins C and A.

View photos of the edible plant Portulaca umbraticola (Chinese hat), profiled in Wild Edible Plants of Arizona.

A passage from Wild Edible Plants of Arizona:

Good too are the poppy–like seeds that form later in the
summer. They are crunchy and have a mild flavor. All parts are fine consumed fresh, or once briefly sautéed (like bean sprouts).

View photos of the edible plant Portulaca suffrutescens (Shrubby purslane).