Portulaca oleracea L. (in German: Gemüse Portulak) This "UNKRAUT" suddenly has a different meaning for me! Previously always thrown into the container when weeding, I now take the small leaves as a "spice" for green salads, like I do with cress (nutty taste), after Turkish women + Italians have more or less informed me that this is a very vitamin-rich plant. Can I use the whole plant (without the root) and why is it called "GEMÜSE"- purslane in German? Thanks for any tips and is this product available in Migros like the one that grows wild where I live?