Golden Purslane is a fast-growing annual leafy vegetable, appreciated for its striking golden-yellow, fleshy leaves and fresh, slightly tangy flavour. Compared to common green purslane, the leaves are often more tender and crisp. The low-growing plants form a dense carpet of succulent shoots and can be harvested repeatedly, as they quickly regrow after cutting. Thanks to its rapid growth, this variety is ideal for early and summer cultivation in the open ground, raised beds and large containers.
In the kitchen, Golden Purslane is exceptionally versatile. The tender, crunchy leaves are delicious eaten raw in salads, where they add a fresh, slightly lemony note. They are also excellent in mashed potato dishes, smoothies and cold dishes. When briefly sautéed or cooked, the leaves can be prepared like spinach and pair wonderfully with potatoes, eggs, cream, butter, garlic, onions, salmon, bacon and mild cheeses such as goat's cheese or feta. Because of their high moisture content, only a short cooking time is needed to preserve their fresh flavour and crisp texture. Hardy annual. Height: 30 - 40 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.
