There are different types of purslane. In the New York Times article we are discussing, Marlena Spieler writes that there are up to 40 varieties. You may not be aware of these different varieties and their characteristics. For the purposes of our exchanges in this context, we might say that there are two types of purslane, slimy (or my preferred term, viscous) or not slimy... both are delicious. As for other vegetables with similar qualities, may I draw your attention to okra and cactus? The Butler "Are you being served?"