Purslane (Pourpier).—This was formerly much
valued as a garden herb, but nowadays it is seldom
seen, though some old-fashioned cooks still use the
young shoots in salad, and the older ones as potherbs.
Abroad it is still in request, for salads especially, but
even for “fines herbes” the French cook considers
purslane, or pourpier as she calls it, indispensable.