Green Purslane - Portulaca oleracea

The Green Purslane is a winter variety that produces a large number of crunchy and fleshy leaves with a very sweet flavor. These leaves can be consumed raw or cooked. It is a slightly invasive vegetable plant.

Purslane is a creeping annual plant whose leaves have a slightly lemony flavor. Whether in salads or cooked like spinach leaves, purslane has the advantage of being low in calories and has antioxidant properties. It is notably the basis of the famous "Cretan diet" and protects against cardiovascular diseases.

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

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

Harvest: 8 to 10 weeks after sowing; harvest the stems without cutting too close to allow for regrowth.

Prefer young shoots of purslane, which are more pleasant in the mouth and even melting.

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

Gardener's Tips:

Purslane enjoys the proximity of all other vegetable plants.