Purslane has been growing in North and South America for 2500 to 3000 years. You will also see it in Middle Eastern and Green cuisine. You will find it being sold at farmers markets, prized for its slightly sour or salty taste, and a crunchy and mucilaginous texture.
Purslane can be eaten raw or cooked in many of the same ways as spinach and lettuce, such as in salads, sandwiches, soups, stews, and tomato sauces. When cooking purslane, it's best to steam or sauté it and serve it as a side dish or incorporate it into another dish. You can also use its slightly mucilaginous quality as a thickening agent in sauces and stews.
This is a low growing ground cover perfect for preventing erosion and feeding your household.
~100 seeds per packet
WILD SALAD PURSELANE (Portulaca oleracea)
PLANTING & GROWING
Purslane enjoys being planted in areas that pool with water than dry out completely in between. Part sun part shade will do well.
MEDICINAL BENEFITS
- Rich in Vit B9 (Folate)
- Omega 3 fatty acids
- Skin hydration (Purslane contains hydrating polysaccharides that can help keep skin hydrated, and help prevent water loss through the skin.
- Anti-inflammatory
- Eye Health
- Vit A
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
FLAVOR & PAIRING
Slightly spicy cucumber or lemony spinach and watercress flavor. The flavor itself can vary depending on when it's harvested, with leaves picked earlier in the day being more sour. Purslane leaves and stems are also tastier and crispier when picked from a moist place. As the plant ages or dries out, its texture can become slimy and chewy.