Purslane is a edible weed that can be eaten raw or stewed. The whole plant is edible ( flowers, seeds, leaves, stalks ). Purslane is usually eaten when it is still very small (a few centimeters) since they are tastier then older leaves. The exact taste is actually difficult to describe, the leaves have a slightly sour taste.
There are 2 types of purslane seeds; Winter purslane and summer purslane.
The seeds are very small, so don’t sow the seeds too deep. Actually, it is best to loosen the soil and then sprinkle the seeds on it and cover it with a very thin layer of soil. Water the seeds with a plant sprayer and not with a watering can cause the seeds will go too deep into the soil and disappear. The summer purslane is best sown in the spring and the winter purslane in autumn. Originally purslane comes from warm places, summer purslane is not suitable for cold weather. Winter purslane can withstand the cold well. Cover if necessary to prevent color changes of the leaves.
Purslane grows very quickly. You can often harvest purslane after about 4 to 6 weeks. Then the taste will be at its best. You can also harvest it later but the taste will be less and the stems will become larger. The purslane can be cut off at the bottom and can be kept in the refrigerator for at least 1 week after harvesting.
If you do not harvest the purslane, small yellow flowers will appear in the buds. The flowers are also edible, nice to decorate a salade with!
Diseases in purslane
Purslane is actually quite insensitive to diseases. They can suffer from smoldering (fungal disease), but it’s not very common.
Is purslane healthy?
Purslane is very healthy. Purslane contains omega-3, vitamins A, C and E (antioxidants). It is even claimed that eating purslane regularly reduces the risk of cancer, cardiovascular disease and even Alzheimer's.
Varieties of purslane
As described earlier there are 2 types of Purslane:
- Summer purslane
- Winter purslane
You can store the seeds for a long time, at least 3 or 4 years.
Purslane in dishes
The whole plant is edible! Ways to use purslane:
- Cooking (5 minutes, max 10 minutes)
- Stir-fry (just like spinach, not too hard not too long)
- In the stew
- purslane soup
- Raw purslane (flowers) in salads
- By rinsing the purslane well with some water and cleaning it with a little salt, the purslane will be the tastiest. Be careful, as the purslane quickly bruises, which will has a negative effect on the taste. The taste can best be described as fresh, slightly sour and a bit spicy.+