Common Purslane

Portulaca oleracea 

Germination:  97% (Feb 2025) Packed for 2025

Approximately 200 seed per pack.

Origins and History

Purslane is an ancient plant with a long global history. Likely originating in the Middle East or India, it spread across Europe, Africa, and Asia, where it became a foraged staple and medicinal herb. The Greeks and Romans valued purslane as both a vegetable and a healing plant, while in Indigenous traditions across the Americas, it was gathered for its nutritional richness. Though often dismissed today as a weed, purslane has been cherished for centuries as a resilient, drought-tolerant, and highly nourishing heirloom green.

Appearance and Characteristics

Purslane is a low-growing, sprawling succulent with reddish stems and fleshy, paddle-shaped green leaves. Its small yellow flowers open in full sunlight, and the plant produces tiny black seeds in abundance. Adapted to hot and dry conditions, purslane thrives in compacted soils where other crops might fail. Its crunchy texture and slightly tangy, lemony flavor are hallmarks that distinguish it from common weeds.

Culinary Uses

Highly nutritious, purslane is one of the richest plant sources of omega-3 fatty acids, as well as vitamins A, C, and E, magnesium, and potassium. Its tender leaves and stems can be eaten raw in salads, blended into smoothies, or used as a garnish. Cooked, purslane is common in Middle Eastern stews, Mexican green sauces (verdolagas), and stir-fries in Asia. Its mucilaginous quality also makes it useful for thickening soups and stews, much like okra.

Growing Tips 

Purslane grows well in USDA Zones 2–11 and is especially well-suited to hot, arid climates. It prefers poor, sandy soils and full sun. Direct sow seeds after the danger of frost has passed, planting them shallowly at about ¼ inch (0.6 cm) deep. Seeds germinate quickly in warm soil, often within 7–10 days. Because purslane self-seeds prolifically, once established it often returns year after year without replanting.

Harvesting Guidance

Purslane can be harvested as soon as plants reach 4–6 inches in length. Cut the tender tips and side branches with scissors or pinch them off by hand to encourage regrowth. Harvest in the cool morning hours when the leaves are crisp and full of moisture. For a continual supply, cut plants back regularly before they flower, as older stems can become woody. Purslane can be enjoyed fresh, lightly cooked, or preserved by pickling.

Cautions: Contains oxalates, which may be problematic for individuals prone to kidney stones if consumed in large quantities. Best eaten in moderation, particularly when raw, for those sensitive to oxalates.