Green or common Purslane - Portulaca oleracea

The Green Purslane, also known as Common Purslane or Garden Purslane, is a small annual herbaceous plant with a spreading habit and reddish-brown fleshy and brittle stems. It has slightly succulent, crunchy and fleshy green leaves with a pleasantly acidic and spicy flavor, almost lemony. The leaves and stems can be consumed raw in salads or cooked like spinach. Purslane is grown in the sun, in ordinary, well-drained garden soil. It is planted in spring, after frost, for a harvest as needed. It also adapts well to cultivation in a large planter.

The common purslane, in Latin Portulaca oleracea, belongs to the Portulacaceae family. It is a botanical species native to Iran, India, and southern Russia, and is widespread in all temperate and warm regions of the world. It can be found throughout France and Corsica in cultivated and uncultivated areas. It is a fast-growing annual plant that is not very demanding in terms of soil. Purslane is low in calories and is reputed to have antioxidant properties. It is notably the basis of the famous "Mediterranean diet."

Rather inconspicuous in the vegetable garden, purslane only reaches a height of 10 to 15 cm (4 to 6in) and spreads over 20 to 50 cm (8 to 20in). Its spring to summer flowering takes the form of small yellow flowers. It prefers a sunny position in any ordinary and well-drained soil. Once established, it does not need to be watered as purslane tolerates drought very well.

Maintenance: Pinch the stems when the plants reach about 10 cm (4in).

Harvest: Harvest the stems without cutting too short to allow regrowth. Prefer young purslane shoots, which are more pleasant to eat and even melting in the mouth.

Storage: Purslane is best consumed shortly after harvest but can be stored for 2 to 3 days in the refrigerator in the vegetable drawer, wrapped in absorbent paper. The fleshy leaves and stems of purslane can also be preserved in vinegar and used as a condiment, similar to capers.

Gardening Tips:

Harvest the seeds to sow them the following year.