Green Purslane (Portulaca oleracea) organic seeds

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Green Purslane (Portulaca oleracea) organic seeds

Purslane is an indigenous salad plant that has already been appreciated in the Middle Ages. The pulpy leaves taste crispy-fresh with slight sourness.
Contents: Approx. 800 seeds
Open-pollinated variety, seed tested regularly

5,77 Lw

incl. VAT , plus

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Delivery time: 2 - 7 Workdays Other countries

Packet

Description
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Many know Green Purslane as a straggly garden weed but it‘s also an indigenous salad plant that has already been appreciated in the Middle Ages. The pulpy leaves taste crunchy, fresh, and slightly sour. The blossom buds can also be used as a replacement for capers.

Green Purslane grows creeping on fields, dumps, and other ruderal areas. Because of the adaptability and the fast growth, the plant is almost globally spread today and is considered one of the most frequent plant varieties. The maximally 40cm high weed has up to 5cm long pulpy leaves that appear light green to yellowish or crimson depending on the season. After the small, yellow blossoms, oval seed capsules with many small black seeds are formed. As far as there’s no cohesive plant cover, green purslane sows itself successfully and, therefore, is a feared weed in some places.

ETHNOBOTANY

Green purslane has an old tradition as food and remedy. As a medicinal plant, it has already been known in ancient Babylon since the eighth century BC. Presumably, its slimy ingredients are responsible for the soothing effect on heartburn and other gastric troubles.
But also as a salad or vegetable plant, green purslane has already been collected for several millennia. In the Middle Ages, the plant was also cultivated and there are even cultivars with slightly broader, most often yellowish leaves. The seeds were also used as medicine and food. The Australian aborigines made so-called seedcakes, a kind of Archaic bread, out of the seeds of purslane and other wild plants.

USAGE

You only harvest the young leaves before they bloom. They are rich in omega-3 fatty acids and vitamin c and taste slightly sour, salty, and nutty. Especially the crunchy texture makes green purslane leaves an appealing salad garnish. Allegedly, cooking salt was gained from the incineration of the weed.

Seeds, content: Approx. 800 seeds

Plant description

Lifecycle:	Annual
Eventual height:	15-30 cm
Flowering months:	June July August September October
Flower colour:	Yellow
Special features:	Needs light to germinate Open-pollinated
Species:	Portulacaceae
Root system:	Deep roots

Growing advice

Sowing depth:	0 cm
When to sow outdoors:	May
Germination temperature:	22-28°C
Planting distance:	15 cm
Sunlight:	Full sun

Green Purslane is quite undemanding in location and climate but prefers sunny places. Sowing in the garden in May. Green purslane seeds are only covered gently with soil or simply scattered. Green purslane is also a decorative pot plant for the balcony or terrace. To receive a rich harvest, the blossom buds and the upper sprouts should be removed so that the plant branches stronger. After the bloom, seeds can be harvested with little effort.

Other names

Botanical name:	Portulaca oleracea, P. sylvestris, P. officinarum
German names:	Portulak, Gemüse-Portulak, Sommerportulak
French names:	Pourpier, Pourpier Maraîcher, Porcelane
English names:	Common Purslane, Verdolaga, Pigweed, Little Hogweed, Red Root, Pursley, Moss Rose
Spanish names:	Borzolaga, Engañagochos, Lengua de Gato, Loraca, Malmuere, Nuncamuere, Portulaca, Verdalaga, Verderaja, Verdolaga, Verdulaga
Italian names:	Porcellana, Procaccia, Purselana, Erba Grassa, Barzellana, Purcacchia, Purcacc, Porcacchia, Precacchia, Porcacchia, Perchiacca, Pucchiacchèlla, Chiaccunella, Picchiacchella, Perchiazza, Sportellecchia, Andraca, Purchiacca, Purciaca, Purciddana, Perchiazza, Spurchiazza, Brucacchia