When the monsoons come with their life-giving rains, summer greens soon follow. Take a look around you and you will see shiny dark green mats covering almost every inch of bare ground.

This common wild plant, purslane — portulaca oleracea — has small, smooth, tear-shaped, fleshy, dark-green leaves attached to vibrant rich red stems that radiate from the center of the plant, forking off in different directions. Tiny yellow leaves nestle in the forks and are so shy that they open only briefly before noon. They mature into tiny pill-box-like pods whose lid pops off when the seeds are ripe.

The purslane family of plants grows wild all over the planet and is widely cultivated in Europe and Mexico. In ancient times in Europe, purslane was strewn around the bed to prevent nightmares and ward off evil spirits, and was carried in a pouch to bring love. Soldiers and crusaders carried it to protect themselves in battle.

Purslane is known by many names: in Spanish, it's called verdolagas; the Tohono O'odom know it as ku'ukpalk; in Greece, it's glistrida; and in a Malaysia, gelang.

It was one of the most important of the wild plant foods for the native peoples of the Southwest — Pueblo, Zuni, Navajo, Hopi, Tohono O'odom and others. The seed, ground and added to breads and stews, brought valuable protein to the diet. The leaves and stems are rich in nutrients. One cup of the leaves (100 grams) contains iron, vitamin A, calcium, vitamins C and E, phosphorus, zinc, magnesium, manganese and silica.

In the New England Journal of Medicine (1986), Dr. Artemis P. Simopoulas wrote that purslane contains high levels of alpha-linolenic acid, a polyunsaturated omega-3 essential fatty acid. Omega-3s are essential for the optimal function of every cell in our bodies, most importantly, the heart and brain. Studies show that omega-3s play a role in preventing heart disease, improving major depression, bipolar disorder and diabetes. Their anti-inflammatory effects help arthritis.

Research also has verified the importance of unsaturated fatty acids in the prevention and control of diabetes. A healthy cell membrane is fluid and slippery. When the diet contains trans-fatty acids, the cell membrane becomes stiff and sticky and inhibits the glucose transport mechanism, changing a cell's biochemistry and leaving elevated glucose levels in the bloodstream.

Vegetable can be enjoyed many ways

Purslane is a wonderful addition to your diet and can be prepared many ways. One of my favorite summer vegetables, it has a mild sweet-sour flavor and can be used cooked or raw.

You can sometimes find it at local farmers markets, or in a nearby field — just be sure you know what you are picking. The simplest way to use it is to wash and drain it and add it to salads uncooked. You can also add 1 to 2 cups chopped purslane to your favorite potato salad recipe.

For a cucumber and purslane salad, combine cucumbers, purple onion, purslane leaves, minced garlic and a few leaves of minced basil. (Wash all vegetables, rinse and drain before combining.) Add a little vinegar — I like apple-cider vinegar — and some plain yogurt for a nice taste treat.

For sautéed purslane, wash 2 cups purslane and discard the older thick stems. Sauté it in olive oil for a few minutes, then add 1 chopped purple onion and 4 to 6 crushed, peeled garlic cloves. Sauté all until soft. This can stand alone as a vegetable dish or can be added to your favorite bean dish.