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