Golden Purslane with Broad Leaves - Vilmorin seeds

Portulaca oleracea is a summer plant that bears an abundance of broad, golden, crunchy, and fleshy leaves with a mild flavour. The leaves can be eaten cooked or raw. It is not invasive. 

Purslane is an annual creeping plant with a slightly lemony flavor. It can be used 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.

Quite discreet in the vegetable garden, purslane barely reaches 10 to 15cm (4 to 6in) in height and spreads over 20 to 50cm (8 to 20in). It appreciates a sunny position in any ordinary and well-drained soil. Once well established, it does not need water. Purslane tolerates drought very well.

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

Harvest: 8 to 10 weeks after sowing, harvest the stems without cutting too short to allow regrowth. Choose young purslane shoots, which have a more pleasant taste and texture.

Storage: purslane should be consumed quickly 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 can also be preserved in vinegar and used as a condiment like capers.

The gardener's tip: purslane likes the proximity of all other vegetables.