|Full sun to full shade
|Wide range, but not too wet
|Can grow in drought conditions
|Anywhere with a 2 month growing
|Depth to Plant seeds
|Cover seeds lightly
|Low to ground
Purslane - Considered a weed,
but highly nutritious
Contributed by Karin
Also commonly known as
pigweed, purslane grows just about anywhere. I
have even seen it growing in the cracks of New
York City sidewalks. Although commonly thought of
as a weed, it is a highly nutritious vegetable
plant full of antioxidants, minerals, omega 3
fatty acids and many other beneficial plant
compounds. It is now considered a superfood
and is one of the easiest plants to grow.
Though still thought of as a weed by many,
purslane is actually a succulent green leaf
vegetable that can be eaten cooked or raw. It contains over 90% water, has reddish
stems, tiny yellow flowers and small succulent leaves.
Much like spinach or watercress, with its slightly
salty/sour taste, it adds a nutritious dimension to
salads, sandwiches, stews, and soups and makes a
delightful tasty side dish as well.
garden pests and diseases, purslane is also
considered a medicinal plant for its antibacterial
properties and its ability to strengthen the immune
Purslane will thrive in harsh conditions, such as
drought, salty, as well as nutrient deficient soils.
It can be grown from seeds, a cutting, or piece of
stem and will root wherever planted. It spreads easily
and takes root sometimes where it is not wanted -- so
good to harvest before it goes to seed.
Purslane is one
of the most nutrient dense foods on the planet
containing several important minerals such as
potassium, magnesium, calcium, iron and copper. It is
high in antioxident vitamins such as A, C, E and in
smaller amounts, several of the B vitamins.
If not using right away, after picking your purslane,
keep it cool as heat will cause its texture to become
Salad -- Combine sliced tomatoes, cucumbers, a bunch
of purslane, salt to taste and extra virgin olive oil.
Steamed purslane -- Steam with garlic until stems
become tender. Can sprinkle with lemon and mild
cheese for added flavor.
Sauted purslane -- Saute with garlic and a splash of
soy sauce until tender.
Purslane dip -- Wash purslane and drain in paper
towels, then steam for about 5 minutes until it is
wilted. Squeeze out any excess moisture and saute in
butter and garlic. Mix with unsweetened/unflavored
yogurt, adding salt and dill, then chill for about 1
hour and serve with chips, crackers, or bread.
Purslane is a great addition to most stew and soup
Send your purslane tips and recipes to email@example.com