Common Purslane
Portulaca oleracea
Germination: 61% (Jan 2024) Packed for 2024
Approximately 200 seed per pack.
Portulaca oleracea, commonly known as purslane, is a fast-growing annual succulent plant found worldwide. It’s widely regarded as both a weed and a nutritious edible plant. Purslane is both a pest and a treasure, depending on your perspective! It’s worth cultivating if you enjoy its unique taste and health benefits.
Appearance: Fleshy, spoon-shaped, and smooth leaves, ranging from bright green to reddish-green. They grow in clusters at the tips of reddish, sprawling stems. The stems ate postrate or trailing, often reddish, and can form dense mats on the ground. Produces small (about 6mm wide), yellow, and appear at the tips of stems or leaf axils. They open on sunny mornings. Typically grows to about 15-30 cm (6-12 inches) tall, with stems spreading up to 40-50 cm (16-20 inches) wide.
Habitat: Thrives in warm, sunny locations and tolerates poor, dry, or sandy soils. Commonly found in gardens, pathways, and cultivated fields. Considered invasive in some regions due to its prolific seed production and ability to thrive in adverse conditions. Easily removed by hand but can quickly regrow from stem fragments.
Edibility: Leaves and Stems areedible raw or cooked, with a slightly tangy, lemony flavor due to their oxalic acid content. The tiny black seeds are also edible and were traditionally used as a food source in some cultures. Rich in omega-3 fatty acids, vitamins (A, C, E), and minerals (magnesium, potassium).
Culinary Uses: Added to salads, soups, and stews. Stir-fried or pickled. Popular in Mediterranean, Middle Eastern, and Indian cuisines.
Medicinal Uses: Traditionally used in folk medicine for its anti-inflammatory, diuretic, and antiseptic properties. Modern research highlights its antioxidant and potential health benefits due to high nutrient content.
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.
