Although Purslane is considered a weed in many countries, it nonetheless packed a powerhouse of nutrients for salads lovers. The health benefits include high omega 3 fatty acids (helps lower cholesterol) , natural antioxidants, Vitamin A, B, C, iron, magnesium, calcium and potassium.
Native to Asia, purslane is now enjoyed widely for its nutrition and thick, crunchy leaves texture.
We sowed the cultivated edible purslane known as Golden Purslane on July 7, using strawberries’ method, and first sprouts were spotted 4 days later, on July 11. Similar to strawberries, these seeds need light to germinate, thus sowed on surface yield speedy germination success.
The seedlings had red stems when they germinated but the color will be more yellowish green as they matured.
The vivid red stems dimmed when seeds leaves appeared.
Golden Purslane is a cultivated variety with upright green stem instead of red.
Leaves are thick and slightly crunchy. There is a hint of lemon and the taste is not over powering. In salads, these are easily blend in with other flavors and eaten more for their benefits and texture than taste.
Cultivated Purslane’s yellow flowers are observed to open when there is strong sun and closed again when it is dimmer.
Interesting Notes on Golden Purslane –
- Leaves, Stems and Flowers are edible
- Flowers are typically yellow, 5 petaled, and opened in sunlight
- Stems can be rooted
- Sometimes replaced for spinach
- Higher beta-carotene than spinach
- Succulent, prefers drier soil and sun
- Can be invasive nature, grow like weeds, self sowing seeds