The vegetable or wild purslane is a creeping plant whose leaves are appreciated for their slightly lemony flavor.
In summary, what you need to know:
Last name : Portulaca oleracea
Family : Portulacaceae
Type : Annual, creeping
Height : 10 to 15 cm
Exposure : Sunny
Ground : Ordinary, well drained
Flowering : June to October -Harvest : 2 months after sowing
Low in calories, it is eaten in salads or cooked like spinach leaves.
Sowing and planting purslane
Purslane grows mainly around the Mediterranean and appreciates the heat very much to develop.
If it grows naturally in the wild, it can also be sown in the vegetable garden.
Sow preferably in spring or summer in a sunny location.
- Sowing takes place from March to September.
- Wait for the the ground is warm to sow (wait until May in cooler climates)
- Sow online (every 20 cm) in a light, well-drained soil.
- Water at the start to keep the soil slightly moist.
- Thin when the plants have formed a few leaves, leaving only the most vigorous plant.
- Pinch the stems when the plants are about 10 cm tall.
Trick : By spacing out your seedlings in time, you will also spread out your vegetable purslane harvests.
If you buy containerized purslane seedlings, you can plant from March to September.
- Plant a purslane seedling every 20 cm
- Water at the beginning and then decrease very slowly because this is a plant that does not have a great need for water.
Caring for purslane
Purslane requires very little care and maintenance, making it an easy plant to grow.
Maintenance procedures are often limited to hoeing and weeding around the plant.
- Watering is not necessary when the purslane is well established
Purslane reseeds spontaneously and a single plant can give up to 3 harvests in the year.
You can start harvesting purslane about 2 months after sowing, or even a little longer depending on growing conditions and climate.
- Harvest purslane stems by removing the stalk but remember not to cut too short to promote regrowth.
- Prefer the harvest of young shoots of purslane, the leaves are better.
- The more you consume the young purslane, the more the leaves are melting in the mouth.
Conservation of purslane:
Purslane is a plant that keeps fresh for a short time because it does not tolerate freezing.
But we'll keep it easily 2 to 3 days in the refrigerator in the vegetable compartment, wrapped in absorbent paper.
Finally, it is possible to confine purslane in jars with vinegar and keep it for several months.
To know about purslane
Sometimes considered a weed, this pretty annual plant, creeping and with a spreading habit, offers delicious edible leaves.
Essential of Cretan diet, purslane is both low in calories and excellent for preventing the risk of cardiovascular disease.
There are thus potassium, calcium, magnesium, vitamins C and B, iron, but also omega 3 and β-carotene, essential elements in the prevention of many diseases.
We cook it a bit like spinach, consuming it as well raw salad, that cooked or in soup.
If you want cook purslane, heat a knob of butter in a pan, discard the purslane and cook for 3 min.
Once properly installed, there is no need to water, even on a hot day, because it is a plant that tolerates drought very well.