Purslane Golden Seeds

Info: Summer Purslane is a fast-growing herbaceous annual with thick, fleshy, oval leaves. It was cultivated in Europe as far back as the Middle Ages, but fell victim to alternatives like spinach. In addition to the crispy texture you would expect from a succulent, purslane also has an interesting nutty, peppery flavour and is salty on the tongue. Golden Purslane can be used raw in salads, sautéed as a side dish or cooked like spinach. The golden form is considered to be less hardy but more succulent.

Sowing & cultivation: Purslane prefers a well drained soil in a warm, sunny position. Sow indoors from March or outdoors from May/June. Sow the seeds thinly and rake the seeds in lightly and keep well watered. When the plants reach 5 to 7cm in height cut them back close to the ground. In order to preserve purslane`s juiciness, harvest in the morning or evening.