Long forgotten, the vegetable purslane is regaining popularity. You can find out how to grow and care for purslane in your own garden here.
Purslane (Portulaca oleracea) is the new local superfood: It grows fast, provides delicious leaves all summer long, is robust and easy to care for and is full of good ingredients such as vitamin C , omega-3 fatty acids and minerals. So if you no longer want to do without the delicious leafy greens, it is high time to grow purslane yourself in the garden. In our article you will find out what you need to know about the vegetable purslane. We tell you everything about the origin, different types and varieties, cultivation, care and harvesting of purslane.
Purslane belongs to the purslane family (Portulacaceae). It is also called vegetable purslane, summer purslane or popularly known as brier herb. Where the name of the plant comes from is unclear. So the origin could perhaps lie in the Latin words porcus (pig) or porcellus (piglet) - therefore, taken literally, it would be a "pork weed “. Another possibility would be the Latin words portula (little gate) or porta (door, gate) as namesake for Portulaca oleracea .
With Postelein (Claytonia perfoliata), the so-called winter purslane from the springwort family (Montiaceae), the summer purslane little to do. However, the two leafy plants are often confused because they look similar and are used in the same way. Purslane can be harvested between May and September and the succulent leaves and fleshy stems can be used as a vegetable and herb. In the past, the buds of the plant were also used as a substitute for capers.
The wild form of purslane is now notorious as a weed, in Spain entire fields are covered with the unwanted weed. Cultivated or as a wild herb, however, purslane is a wonderful vegetable that will provide you with fresh, crunchy leaves all summer long. These taste nutty-sour, somewhat s alty and can be used in salads, in greensSmoothies or cooked like spinach can be enjoyed. They're also packed with good stuff like vitamin C, minerals, and omega-3 fatty acids.
Origin and properties of purslane
Originally, the vegetable purslane comes from Africa and Asia Minor. As early as around 800 BC, the plant was mentioned in Babylonian writings as a medicinal plant and was cultivated in the Babylonian king's medicinal herb garden. The ancient Greeks used it as a vegetable and also as a remedy for constipation and inflammation. And Hildegard von Bingen also appreciated purslane as a medicinal herb. In the Middle Ages, purslane was grown in many monastery gardens as an important source of vitamin C to combat scurvy. In other parts of the world, such as India, purslane has also long been valued as a tasty vegetable. The plant had long been forgotten by us and only recently regained more attention and use in domestic kitchens and restaurants.
Purslane is an annual, herbaceous and succulent plant. It can reach heights of growth of up to 40 centimeters. The creeping plant spreads quickly and can cover up to a quarter of a square meter of ground. As a leaf succulent, purslane has thick, fleshy leaves and stems. The stems have a diameter of about five millimeters, are green and can sometimes be reddish in color. The leaves are yellow-green or green and up to 3 centimeters long, 1.5 centimeters wide and spatulate. Small yellowish or white flowers appear on the leaf axils or on the shoot tips from May to October. A plant can produce up to 10,000 seeds, which can remain viable in the soil for up to 100 years.
Types and varieties of purslane
There are different types and varieties of purslane worldwide. We have compiled the most interesting ones for you here.
Which types and varieties of purslane do you recommend?
Summer purslane (Portulaca oleracea) is the purslane classic. We present some varieties of the popular leafy vegetable below.
- ˈKuzminsky Semkoˈ: This variety forms light green leaves and small yellow flowers. It is fast-growing and quickly produces a lot of leaf mass. On the other hand, this variety does not tolerate cold at all and dies with the slightest frost.
- ˈParadoxˈ: The leaves of this variety are particularly thick and fleshy. In addition, it ripens very quickly; beautifulYou can harvest the first leaves about 25 days after sowing.
- ˈMacoveiˈ: This variety also impresses with its vigorous growth and crisp, green leaves.
- ˈFireflyˈ: This purslane variety can grow up to 50 centimeters high and delivers a very rich harvest. The leaves have a rather sour taste.
Wild purslane (Portulaca oleracea): The wild form of purslane is particularly easy to care for and grows quickly. The wild purslane has smaller leaves than the cultivated form. It reproduces on its own and can quickly become a nuisance in the garden.
Portulaca grandiflora: purslane rosettes
The purslane rosette (Portulaca grandiflora) is a beautiful flower that blooms in bright, bright colors on the bed, balcony or terrace. She likes it particularly warm and sunny and can be grown both in the garden and in pots. The flowers and leaves of Portulaca grandiflora are not edible.
You can find out everything you need to know about the beautiful purslane rosette in our special article on the subject.
Buy Purslane
Purslane can only be bought as seeds, you will hardly find young plants in the shops. But that's not bad at all, because the summer purslane is easy to sow yourself and grows quickly. When buying, you should pay attention to the choice of the right type and variety as well as the durability of the seed. In spring you can find purslane seeds in nurseries, garden centers or at the weekly market. You can also order seeds online, for example from specialist seed breeders such as Dreschflegel or Rühlemann's.
You can read more about buying purslane here.
Grow purslane
Important for the cultivation of purslane are both the correct location in the garden and the correct procedure when sowing. In the following you will learn everything about the professional cultivation of purslane in your own garden.
The right place to grow purslane
The summer purslane likes it sunny and warm. The soil for the leafy greens should be loose and well-drained. Sandy soils that are not too moist are ideal.
Tip: Purslane makes an excellent companion plant. It supplies nutrients and moisture to neighboring plants and "guides" their roots into deeper parts of the soilsoil. Good neighbors for purslane are, for example, strawberries (Fragaria), kohlrabi (Brassica oleracea var. gongylodes) or radishes (Raphanus sativus var. sativus).
What is the right location and soil for purslane?
- Sunny
- Warm
- Loose, well-drained soil
- Sand is ideal
- Not too wet
Procedure for growing purslane
As the name suggests, summer purslane is grown in summer. The vegetables can germinate at temperatures between 20 and 22 °C. Therefore, sowing is not recommended until mid-May. You can also grow the plants in the pot if you like. However, since purslane germinates and grows very quickly, this is not really necessary. Purslane can be cultivated in pots just as well as in the garden bed.
Prepare the bed for sowing by loosening the soil well and enriching heavy soil with sand. Your purslane will be even happier if you enrich the soil with extra nutrients in the form of compost or a fertilizer with an organic long-term effect - such as our Plantura organic universal fertilizer. So it grows even better after sowing. A wide sowing seed directly on the bed is best suited for purslane. Since it is a light germinator, the seeds should be covered with minimal soil. The purslane germinates after only five to ten days. As soon as two cotyledons have formed on the seedlings, you can separate the plants with a distance of 15 by 15 centimeters between the plants.
How to grow purslane?
- Sowing from mid-May directly into the bed
- Preference possible but not necessary
- Loosen the bed and enrich heavy soil with sand
- Incorporate compost or a slow release organic fertilizer into the soil
- Wide throwing seed into the bed
- Cover seeds very lightly with soil
- Cast on
- Germination period: 5 - 10 days
- Solitary at dicot stage
- Planting distance: 15 x 15 cm
Care for purslane: Proper watering and fertilizing
Purslane is frugal and undemanding and therefore a pleasant guest in the garden bed. In addition, it is resistant to diseases and pests and does little work in the garden. As a succulent, the leafy vegetable copes well with drought and can also survive longer periods of drought. Too much water, on the other hand, is very harmful.Therefore, do not overdo it with watering, but only water on particularly hot and dry days. If you have already provided your purslane with compost or a fertilizer with an organic long-term effect when planting, it no longer needs any further fertilizer. Our Plantura organic universal fertilizer comes in practical granulate form and dissolves after watering. The nutrients from the fertilizer are then microbially decomposed and made available to plants. This is particularly gentle on the plant, the animals in the soil, your garden and the environment.
How is purslane properly cared for?
- Do not water too much
- Only give water on particularly hot and dry days
- Basic fertilization with compost or a long-acting organic fertilizer before planting
- After that, no further application of fertilizer is necessary
Propagating Purslane
Purslane is not hardy and therefore dies off in the event of frost. Therefore, it must theoretically be sown every year. In practice, however, it looks like the plant reliably sows itself. This can even become a problem if the fast-growing purslane spreads further and further in your garden and also grows where you don't want it at all. If you only need a small amount of purslane anyway, cultivation in a pot with a circumference of 10 to 15 centimeters is sufficient. That way, you'll have enough purslane to harvest and less risk of leafy greens spreading wildly in your garden.
If you want to sow your purslane in a new spot in the garden, you can collect the seeds of the plant. The small, black seeds of the purslane are already mature and can be collected six weeks after flowering. In a dry, dark and cool place, the seeds will keep until next year.
How is purslane successfully propagated?
- Propagation through reliable self-seeding
- Seed production possible
- Let plants bloom
- After 6 weeks, small, black seeds form
- Store seeds in a dark, cool and dry place
- Seeds have a shelf life of one year
Harvesting and storing purslane
The great thing about purslane is that it is quick to pick and can be harvested all summer long. You can pick the first tender purslane leaves four to six weeks after sowing. As soon as the first flowers appearform, the taste of the leaves becomes increasingly bitter. Always harvest the leaves with the stalk. Cut the stems two finger widths off the ground. This is how the purslane grows reliably.
Once purslane has been harvested, unfortunately it cannot be stored for very long. It is best to wrap it in a damp tea towel and store it in the vegetable compartment of the refrigerator. It can be kept like this for up to five days. Preserving fresh purslane is rather difficult. Leaves become mushy when frozen. One option is to cook the leaves like spinach and then freeze them, or pickle the raw leaves in vinegar. Note, however, that vegetables lose many of their nutrients when they are cooked.
Summary of harvesting and storing purslane:
- First harvest 4 - 6 weeks after sowing
- Purslane can be harvested all summer long
- Cut whole stalks two fingers above the ground
- Once flowers form, the leaves become bitter
- Storage for a maximum of 5 days in the refrigerator
Ingredients and uses of purslane
The fact that purslane has become more popular again recently also has something to do with its valuable ingredients. The leaves and stems of the plant contain, among other things, vitamin C, potassium, calcium, magnesium, folic acid and important omega-3 fatty acids. Since the edible parts of the plant are 92 percent water, purslane is also extremely low in calories. As a medicinal plant, purslane is said to have a blood-cleansing, anti-inflammatory, refreshing and diuretic effect.
With its refreshing, nutty-s alty taste, which can sometimes be slightly sour, purslane is wonderful raw in a salad. But it can also be used in many other ways. The chopped leaves can be used as a spice for various dishes, the raw leaves and stalks are great for making green smoothies or juices. Briefly blanched, purslane is a beautiful vegetable on the plate. Cooked with cream, it's just as delicious as creamed spinach.
Dutch purslane is also a popular way of preparing it: young purslane leaves are scalded with boiling water and then finely chopped. Then the leaves are steamed in butter, refined with s alt and pepper and finally tied with egg yolk and flour butter. Other ways to use purslane in the kitchenuse, are in herb quark, as herb butter or in soups. The taste of the flower buds is also reminiscent of capers and can be used like capers.