Direct-sow shallowly, 4-6” apart, when soil has warmed, May through August. May also be transplanted from late spring through late summer. Purslane is frost-sensitive, so make last sowing at least 8 weeks before first frost.
Purslane, French Green Leaf (Organic)
$3.50 – $30.00
Portulaca oleracea sativa. 50 days.
Similar to Munich purslane, but with darker green leaves and thinner stems. French Green Leaf slightly resembles wild purslane but is distinctly different as it grows very upright for easy cutting, and leaves and stems are more succulent with a milder flavor. This variety makes a nice crunchy addition to salad mix, and makes for a delicious summer meal when lightly cooked and mixed with a garlic yogurt sauce. High in Omega-3’s. Re-sprouts after cutting for harvest all summer long. Purslane does not like cold weather and thrives in the heat. Cultivated varieties of purslane do not become invasive weeds in the garden. Known as verdolaga in Latin America.
Collect seeds from dry flowers before they shatter too much. Cut seedheads when dry, thresh by hand or by dancing, winnow or screen to clean. Easy to save seed, but the seeds are very small.