Purslane is a weed that gardeners yank out of their yard, but it's also being cultivated by a growing number of farmers who recognize that it's a nutritional superstar which adds a mild lemony flavor to all sorts of dishes. Learn why you should try it from Pike Place Market vendor Growing Washington:

This succulent is also making its way onto clever restaurant creations like the Pacific Octopus Salad from LloydMartin's chef Sam Crannell, pictured below. It's also a prime candidate for urban foraging, says expert Langdon Cook. "Most Americans are busy pulling right now if they're thinking about it at all—and pulling their hair out, too, because like Himalayan blackberry, purslane can never be vanquished. But it can be eaten," said the Seattle-based author of Fat of the Land: Adventures of a 21st Century Forager.

Like the once obscure kale, arugula and dandelion greens, purslane might soon appear in supermarkets once consumers catch on to its Superfood quality (high in Omega 3 fatty acids, Beta Carotene and more Vitamin E than spinach) as well as its crisp texture and bright, citrus-y flavor. Plus, it comes with a built-in catchphrase: Eat Your Weedies. Try this Middle Eastern salad called Fattoush that features purslane.