Common Purslane, also known as summer purslane and green purslane, is a fast-growing annual leafy vegetable that has been cultivated for centuries for its succulent, round, fleshy leaves and short, sturdy stems. The low-growing plants form a dense carpet of fresh green foliage and can be harvested just a few weeks after sowing. Thanks to its rapid growth and the ability to harvest it several times, it is an excellent vegetable for summer cultivation in the open ground.
In the kitchen, Green Purslane is exceptionally versatile. The crisp, juicy leaves have a fresh, slightly tangy and subtly salty flavour. Young leaves are delicious raw in salads and also add a fresh touch to sandwiches, wraps and smoothies. When briefly sautéed or cooked, purslane can be prepared like spinach and is ideal for mashed potato dishes, soups, stir-fries, quiches and omelettes. It pairs well with potatoes, eggs, butter, cream, onions, garlic, bacon, smoked salmon and mild cheeses such as goat's cheese and feta. Because of its high moisture content, only a short cooking time is needed to preserve its fresh flavour and crisp texture. Hardy annual. Height: 10 - 15 cm.
Outdoor sowing: middle of May - middle of August
Outdoor sowing under glass: middle of April - end of August
Germination: 3 - 7 days
Germination temp.: 18 - 22 °C
Sowing depth: shallow
Plant distance: 12 cm
Sowing distance between rows: 15 cm
Plant position: sunny and sheltered
Days till harvest: 35 - 45 days
Purslane is sown outdoors directly in the open ground, or under glass if desired. Sow outdoors from mid-May until mid-August. Under glass, sowing can start from mid-April. As purslane is sensitive to cold, sow only in soil that has warmed up sufficiently and has been thoroughly moistened.
The ideal germination temperature is 18 - 22 °C. Germination usually takes 3 - 7 days, depending on both air and soil temperature. Purslane seed is extremely fine and difficult to sow evenly. It is therefore usually mixed with dry, fine sand to make thin sowing easier. This helps prevent overcrowding of the seedlings, which reduces the risk of fungal diseases such as damping-off. Sow the seeds on the surface of well-loosened, moist and well-drained soil in a sunny, sheltered location. Do not cover the seeds with soil, as purslane is a light germinator. To protect the seeds, cover the seedbed with damp burlap or perforated plastic. Remove the covering as soon as germination clearly begins. This can be recognised by a reddish haze becoming visible beneath the burlap or plastic. If the covering is left on too long after germination, the seedlings will become tall and weak.
Purslane can be sown in rows spaced about 15 cm apart. Maintain a plant spacing of at least 12 cm. Broadcasting is also possible, but ensure the seedlings are not too crowded. When broadcasting, use approximately 5 grams of seed per square metre. Thin the seedlings to 12 cm apart if necessary. Once the seedlings have emerged, water sparingly. As purslane is a succulent, it stores moisture in its leaves and stems. Even during dry periods, only limited watering is required. Purslane is a very fast-growing vegetable and can usually be harvested 5–6 weeks after sowing, when the plants are about 12 - 15 cm tall. Cut the plants just above the ground, leaving part of the stems, roots and a few leaves intact. This increases the chance of regrowth. After about 4 weeks, a second, smaller harvest can often be expected. Purslane does not store well and is best eaten immediately after harvesting. By sowing small quantities every 4 weeks until mid-August, the harvest period can be extended. Purslane quickly goes to seed when temperatures fall below 10 °C, and the plants gradually die after the first night frosts.
