Winter Purslane is a fast-growing, hardy annual leafy vegetable, valued for its fresh, succulent and highly nutritious leaves. The plants form rosettes of small, light to dark green leaves on slender stems and thrive during the cooler months of the year. As Winter Purslane continues to grow well at low temperatures, it is an ideal crop for autumn, winter and early spring cultivation. Although it was once widely grown, it is now considered one of the so-called "forgotten vegetables", despite being easy to grow, exceptionally tasty and highly nutritious.
In the kitchen, Winter Purslane is remarkably versatile. The tender, crisp leaves have a fresh, slightly nutty flavour with a subtle tangy note. Young leaves are delicious eaten raw in salads, as a fresh garnish, on sandwiches, in wraps or blended into smoothies. They can also be briefly sautéed or cooked and prepared like spinach in mashed potato dishes, soups, quiches, omelettes, pasta dishes and stir-fries. The flavour pairs wonderfully with potatoes, eggs, cream, butter, garlic, onions, bacon, salmon, nuts and mild cheeses such as goat's cheese and feta. To preserve its vitamins, fresh flavour and crisp texture, only a short cooking time is recommended. Winter Purslane is at its best and most nutritious when eaten freshly harvested. Hardy annual. Height: 30 - 60 cm.
Outdoor sowing: beginning of August - beginning of September
Germination: 3 - 7 days
Germinationtemp.: 15 - 20 °C
Sowing depth: shallow
Plant distance: 5 - 10 cm
Sowing distance in rows: 20 cm
Plant position: sunny with half shade
Days till harvest: 30 - 35
Winter Purslane is sown directly in the open ground and grows best during the cooler months of the year. Sow from early August until early September in well-loosened, moist and humus-rich soil in a sunny location or one with light partial shade. As Winter Purslane is a light germinator, the seeds should not be covered with soil. After sowing, gently press the seeds into the surface or lightly rake them into the upper few millimetres of the soil. Sow in rows spaced approximately 20 cm apart. Keep the soil consistently moist during germination, but avoid prolonged waterlogging. At a soil temperature of 15 - 20 °C, the first seedlings usually appear within 3 - 7 days.
If the seedlings are growing too closely together, thin them to a spacing of 5 - 10 cm. This gives the plants enough room to develop compact leaf rosettes and improves air circulation, reducing the risk of fungal diseases. Winter Purslane grows quickly and is usually ready for harvest 30 - 35 days after sowing. By then, the plants are about 10 - 15 cm tall. Harvest preferably by picking the outer leaves while leaving the centre of the plant intact. This allows the plant to continue growing, making one or more additional harvests possible.
Winter Purslane tolerates moderate frost and continues to grow even at low temperatures. During periods of harder frost, growth slows down, but the plants usually recover once temperatures rise again. After harvesting, the leaves can be stored for up to two days in the refrigerator when wrapped in a damp cloth. However, for the best flavour and maximum nutritional value, they are best eaten immediately after harvesting. The young leaves are delicious raw in salads and as a fresh garnish, but can also be briefly sautéed or cooked and prepared like spinach in mashed potato dishes, soups, quiches and other warm meals.
