hey morticai, tell me about the purslane! do you know how to eat/prepare that?
Creamed and on toast I guess?
They enter my garden by the nton, super tiny seeds that I am convinced travel around in the irrigation water and get broadcast in my garden like hydromulch.
They form a nice succulent groundcover. While I am sure I can't eat them all, eating a few might make it more acceptable to leave them be.
purslane is tricky, you can actually get cultivated varieties that spread a little less but if you've already got the other kind you can eat that to.
when young and tender you can eat them raw in salads. as they get older the get tougher so you might want to cook them. I like them in stir fry. the young tips are amazing in spring rolls. they have kind of a peppery/lemony intense flavour.
If they are anywhere near mature and you pull them out to try to rid your garden be aware that they will mature seed within hours of being pulled up and drop them whereever. it's really hard to get rid of once established.
different varieties have different flavour profiles so pinch a bit off and taste it to see if you like your variety.