Succulent and drought-resistant; red, fleshy stems; smooth, green leaves clustered at stem joints and tips; yellow flowers in the middle of leaf clusters.
Sunny, dry areas in the highlands and valleys of northwestern Jordan, including Amman and Wadi Hidan.
From spring to autumn. Flowers open only for a few hours on sunny days.
Leaves are edible raw or cooked as a spinach substitute. They are rich in omega-3 fatty acids, vitamins, minerals, and antioxidants.