Purslane (Portulaca Oleracea)

I decided to do this blog on one of my favorite naturalized garden weeds since it has been in the news lately.

I decided to do this blog on one of my favourite naturalized garden weeds since it has been in thenewslately . Did you jazz thatPortulaca oleraceacontains the highest amount of omega-3 of any plant in thevegetablekingdom , not to bring up it is full of mineral and vitamins A and C ?

PurslanePortulaca oleracea

characteristic : hardy annual ; grows 12 to 15 column inch tall ; green boat paddle - shaped leaves , thick stems sometimes with a over-embellished hint , small yellow flower .

Hardiness : hardy to zone 8

Light : full sun

Water : moist , not wet

Soil : well - drain soil ; pH between 6.0 to 6.5

Purslane has been cultivated in India and China for thousands of years and currently is grown and trade by the kilo in many European , Asiatic and Mexican markets . The brilliant green , succulent leaf of this potherb do not have much smell , while the taste is pleasant – meek , slightly herby and lemony tart . The sour lemon savour is due to the oxalic back breaker present in the folio . The texture is what hold some common people clip to get used to since it is both crunchy and mucilaginous - the lousiness is off - putting to some - so I employ it in way that one does n’t comment the texture . All aboveground parts are edible ; the thick , succulent stem and leaves , and pocket-size yellow flowers can be eaten sore as a salad , mix with other salad super acid or in vegetable salads . In France it is often let in in a mesclun mix . Purslane is a traditional ingredient offattoush , a well - known Mid - easterly salad . I like it especially well with cucumbers , used intzatziki , or with tomato in salad or salsa . It adds a tartness and crunch to grain , tater and pasta salads .

The leave and stems can be sautéed and wilt with European olive tree petroleum and ail as they do in Greece , Italy and France . The “ slimed quality ” is not noticeable when fudge in a mess of common . When falsify it does lose some of its tartness and is good in hustle fries . The mucilaginous texture can be used to inspissate soup , gumbos and sauce . In Mexico it is cook with tomatillos and pork to makeverdolaga , a peasant - mode stew . In the past , it was popular to pickle the leaves and stems , and it is still a popular practice in Japan , to be eaten as a condiment with Sir Tim Rice .

While I welcome this sess to volunteer in the garden , I also have grown both the golden and reddened portulaca , which do not get as magniloquent and foliage is n’t as large as the naturalize plants . They all pretty much have the same taste , however the , golden purslane ‘ Goldberg ’ has atomic number 79 - ting leave and sort of orangish - colored stems . The red one , sold as ‘ Gruner Red ’ has green leave of absence and pinkish root word .

Purslane balks with cold weather , so wait to inseminate it outdoors until the soil has warm , with daytime temps of about 80ºF. For an other first , plant seed indoors for transplanting . opt a gay location with enriched , well - drained grease and it should do well for you . I acquire mine in the vegetable garden and utilise wheat wheat mulch . It wish live sun and plenty of air travel circulation rather than shade . Portulaca is a succulent , so it holds water in its stalk and leafage . It can be reasonably immune to drouth once it has been establish . However , drouth - like conditions will slow down growth .

Throughout the develop season , harvest home nerve center leaves and bakshis ends to encourage increase . Or ignore the whole works back to an column inch or two above the ground , making certain to leave at least a full set or two of bottom folio . The plant will put out young outgrowth from the cutting off stems . Leaves and stanch wilting rapidly , so gather them into a funny basket and get them inside quickly ; wash them in cold water , spin wry and refrigerate until quick to use . Use new smaller leaves for salads and large , older leaves and stem for cooking .

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Purslane

Purslane (Portulaca oleracea)is a welcome weed in my garden.Photo/Illustration: Susan Belsinger

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