"Edible weeds that are safe to eat and how you can use them" (Article Source: ABC Science) http://www.abc.net.au/news/health/edible-weeds-and-how-you-can-use-them/7406004

"Purslane Yoghurt Dip" (Recipe Source: The Weed Forager's Handbook by Grubb & Raser-Rowland, Hyland House Publishing)

Ingredients: (serves four)
1 tightly packed cup washed purslane, stems mostly removed
½ cup good quality plain yoghurt
2 cloves garlic, minced
¼ teaspoon salt
1 tablespoon extra virgin olive oil
Turkish bread

Method:
1) In a bowl mix together yogurt, garlic, oil, and salt.
2) Add chopped purslane and fold through.
3) Put in the refrigerator to chill.
4) Serve with hunks of fresh bread.