• Green Purslane- Heirloom Seeds
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Portulaca oleracea

Green Purslane- Heirloom Seeds

With a slightly sour and salty taste, green purslane can add a nice kick to your salad or sandwiches and make your day!

The simplest way to enjoy purslane herbs in food is to eat it fresh and raw, any way you would spinach. Use it in salads, as greens in a sandwich, or as a green topping for tacos and soup.

Purslane also stands up to some heat.   When cooking with purslane, though, sauté gently; overcooking will make it slimy.

Days to Maturity 20 to 30 days

Packet Contains appx 2500 Seeds

$2.50 CAD
$3.50 CAD $2.50 CAD
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Growing Purslane - Benefits and Instructions

 

Benefits of Growing Purslane

  • Medicinal- Purslane has many health benefits including supporting bone health, heart health and lower the risk of cancer. However, Purslane contains oxalates, so moderation is key.
  • Nutritional Profile - Vitamin A, C, omega 3 fatty acids and beta carotene.
  • Use in: Salads, soups, fresh eating, sautéed, kimchi, smoothies.
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Growing Instructions 

Culture:

Sun Exposure: Full sun.
Soil: Average quality soil that’s well-draining, with a pH between 5.5 and 7.5. 
Moisture: Providing even and consistent moisture will give you a leafier, more robust harvest. To avoid problems with fungus, avoid watering the leaves.
Planting: Simply scatter the seeds over the area where you plan on growing the purslane. Don’t cover the seeds with soil. Purslane seeds need light to germinate so they must stay on the surface of the soil. Purslane can be somewhat invasive once its established. To prevent it from creeping into unwanted areas simply lay down a layer of mulch. The mulch will block the sunlight needed to germinate the purslane seeds that will self seed.
Spacing: If planting in rows space 8 inches apart.
Sow seeds: Plant seeds 1⁄2-1 inch deep 

 

Harvesting:

The time of day that you harvest the plant will impact its flavor. In the morning, the plants contain more malic acid, making the leaves taste more tart. To harvest, snip a section of the plant with sharp scissors and immediately put it in a cool spot. You can harvest a single stem at a time and it will regrow. Or, you can harvest as much of the plant as you want at a time, so long as you leave about 2 inches of the plant growing above the soil, and it will come back as long as it’s warm enough.

Storage/Preparation:

Purslane is best stored in a container with either paper or tea towels in the bottom to absorb excess moisture. Store in the least cold part of the refrigerator.

Companions:

Cabbage, lettuce, beets, turnips, radishes, carrots.

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