Portulaca oleracea

'Wild Purslane'

[Ex. Olbia, 40m., Sardinia, Italy]

Portulacaceae: a succulent like annual growing to 40cm by 40cm. Found in fields, waste ground, roadside verges, cultivated ground and by the sea. The yellow flowers have five regular parts and are up to 6mm wide. The flowers open singly at the centre of the leaf cluster for only a few hours on sunny mornings. Blooming June to September. It has smooth, reddish, mostly prostrate stems and the leaves, which may be alternate or opposite, are clustered at stem joints and ends. Purslane has a taproot with fibrous secondary roots and can tolerate poor compacted soils and drought. Native to North Africa and Southern Europe through the Middle East.

USES:

The leaves and stems can be eaten raw or cooked. The leaves have a somewhat sour, spicy and somewhat salty taste. The leaves are known to be a source of omega-3 fatty acids.

The plant has antibacterial, antiscorbutic, depurative, diuretic and febrifuge properties. The leaves are a rich source of omega-3 fatty acids, which is thought to be important in preventing heart attacks and strengthening the immune system. The fresh juice is used in the treatment of strangury, coughs, and sores.

GROWING INFORMATION:

Rapidly germinating, keep seed in constant moisture (not wet) with temperatures of about +20°C [68°F]. Seeds must be covered thinly. Do not cover very small seeds, but tightly press into the earth. Keep in cooler conditions after germination occurs.

Requires a moist light rich well-drained soil in a sunny position. Plants will not produce good quality leaves when growing in dry conditions. In Britain, purslane is killed by frost but can be grown as a half-hardy annual in this country.

HARVESTED:

APPROX. 300+ SEEDS