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ʻĀkulikuli or Sea purslane  Aizoaceae Indigenous to the Hawaiian Islands Lāʻie Point, Oʻahu  ʻĀkulikuli was the plant of choice for cleaning the stagnant, murky waters in the Ala Wai Canal (Waikīkī) on Oʻahu, Hawaii. Patented platforms of ʻakulikuli were placed in the canal and the roots helped filter and clear the water of toxins and other unwanted materials.  All fleshy parts are edible and can be eaten raw or cooked. The flavor has a slight salty taste and appears to hold this saltiness whether grown in a seaside environment or not. A Filipino condiment made from pickled sea purslane is locally known as dampalit.  ʻĀkulikuli flowers can be used in making a beautiful lei but are difficult to make because of requiring a large volume of flowers.  The plant extract showed antibacterial and anticandidal activities and moderate antifungal activity.  NPH00005 nativeplants.hawaii.edu/plant/view/Sesuvium_portulacastrum