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Purslane
Purslane is a fast-growing plant with tender, succulent leaves that are jam-packed with nutrients. It has 7 times more β-carotene than carrots and 6 times more vitamin E than spinach! Purslane is an excellent source of plant-based omega-3 fatty acids, which are essential for healthy cell membrane function and are especially important for cardiovascular and neurologic health. Purslane’s thick, red-tinted stems can grow quite long, but are kept in check by harvesting frequently. The leaves taste slightly citrusy and salty, with a peppery kick not unlike arugula, but with a juicier crunch.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Herbs
7-4
4-5 weeks
Prefers cooler temperatures (60-70°F).
Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod.
Harvesting frequently helps prolong the plant’s life and keeps stems from growing too leggy. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Leave ⅓ of the plant’s height at a time to ensure continued growth.
Origin
Purslane is a succulent-type leafy vegetable native to Southeast Asia and Southeast Europe. It is one of the most common “weeds” globally, and it is often nicknamed Little Hogweed or Pigweed.
Qualities
Purslane is a fast-growing plant with tender, succulent leaves that are jam-packed with nutrients. It has 7 times more β-carotene than carrots and 6 times more vitamin E than spinach! Purslane is an excellent source of plant-based omega-3 fatty acids, which are essential for healthy cell membrane function and are especially important for cardiovascular and neurologic health. Purslane’s thick, red-tinted stems can grow quite long, but are kept in check by harvesting frequently. The leaves taste slightly citrusy and salty, with a peppery kick not unlike arugula, but with a juicier crunch.