Prostrate Spurge and Purslane

One reference considers these two low-growing plants as similar.  Here,at the edge of the driveway they were growing together.

The purslane has the larger leave, larger succulent stem and when broken shows a watery sap.  It is considered a leaf vegetable and eaten in many areas of the world.  Purslane is said to be high in Omega 3s and vitamins.  There may be a more tangy taste in the morning due to malic acid accumulated during the night.  Purslane is relatively high in oxalate, a risk factor for kidney stones.  The oxalate can be reduced by cooking.

The spurge has the darker, smaller leaves and more woody stems.  When torn it produces a milky sap like the milk weed and dandelion.  The latex fluid may be an irritant, like many of the Euphorbias, also be sensitizing.   It is listed as a native species.