Purslane – Goldberg Golden Seeds


Purslane – Goldberg Golden Seeds

You may know purslane as a pesky weed, but as we say here in the Beanstalk, “A weed is simply a plant out of place.” This cultivated variety of Purslane is easy to grow and it tastes wonderful in salads. It has crisp and mild tasting succulent leaves that grow larger than its wild relative. Use it as a salad green or sauté lightly. This variety is very heat tolerant.

Approximate amount of seeds per pack: 1000

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When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 5 weeks after Average Last Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting Info: Plant seeds ¼ inch deep 4 to 6 inches apart.

Germination: 4-6 days

Days to Maturity: 50

Preferences: moderate water, full sun, grows in almost any type of soil

• History: Purslane is native to India and Persia and has spread throughout the world as an edible plant and as a weed. (University of Illinois Extension) Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function (Prairieland Community Supported Agriculture) Known as Ma Chi Xian (pinyin: translates as “horse tooth amaranth”) in traditional Chinese medicine. Its leaves are used for insect or snake bites on the skin, boils, sores, pain from bee stings, bacillary dysentery, diarrhea, hemorrhoids, postpartum bleeding, and intestinal bleeding.

• Nutrition Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant.

• Interesting uses. It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico. The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews.

• Botanical Trivia: Portulaca oleracea (common purslane, also known as verdolaga, pigweed, little hogweed, red root, pursley, and moss rose) is an annual succulent in the family Portulacaceae, which may reach 40 cm in height. When harvested in the early morning, the leaves have ten times the malic acid content as when harvested in the late afternoon, and thus have a significantly more tangy taste.

Purslane and Parsley Salad
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped red onion or shallot
½ pound cherry tomatoes, halved
6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
4 cups packed flat-leaf parsley leaves (from 2 large bunches)
Salt and pepper

Directions: Whisk together oil, lemon juice, red onion or shallot, and salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.
Download Recipe

For other recipes, visit www.prairielandcsa.org


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