Purslane is extremely nutritional with powerful antioxidants, vitamin A, vitamin C, iron, calcium, potassium, magnesium and omega-3 fatty acids, a nutrient rarely found in plants. Drought and salt-tolerant purslane grows wild in sandy clay, tidal flats and salt marshes throughout Australian tropics and inland deserts. Purslane has yellow-red stems, small, green leaves and a sightly sour or salty taste. Indigenous Australians collected purslane for its tiny black linseed-flavour seeds, mixed with water and cooked over ashes.

Tomato and Purslane Relish is made from 95% Australian ingredients. The tangy saltiness pairs well with omelettes, quiches, salads, sandwiches, sushi, falafels, pizza, burgers, meatballs and stews.