Purslane

[terrace max]

And from the Plants for a Future database, more fun facts about PORTULACA OLERACEA:

Physical Characteristics
Annual growing to 0.25m by 0.25m . It is frost tender. It is in flower from June to July, and the seeds ripen from July to August. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects. The plant is self-fertile. We rate it 3 out of 5 for usefulness.

The plant prefers light (sandy) and medium (loamy) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires moist soil.

Habitats and Possible Locations

Cultivated Beds.

Edible Uses
Leaves; Salt; Seed.
Leaves and stems - raw or cooked[1, 4, 12, 27, 37]. The young leaves are a very acceptable addition to salads, their mucilaginous quality also making them a good substitute for okra as a thickener in soups[4, 183]. Older leaves are used as a potherb[4]. The leaves have a somewhat sour flavour[85]. A spicy and somewhat salty taste[9]. The leaves are a source of omega-3 fatty acids, though seed sources such as walnuts are magnitudes richer[222]. The leaves can be dried for later use[85]. They contain about 1.8% protein, 0.5% fat, 6.5% carbohydrate, 2.2% ash[179]. Another analysis gives the following figures per 100g ZMB. 245 - 296 calories, 17.6 - 34.5g protein, 2.4 - 5.3g fat, 35.5 - 63.2g carbohydrate, 8.5 - 14.6g fibre, 15.9 - 24.7g ash, 898 - 2078mg calcium, 320 - 774mg phosphorus, 11.2 - 46.7mg iron, 55mg sodium, 505 - 3120mg potassium, 10560 - 20000ug B-carotene equivalent, 0.23 - 0.48mg thiamine, 1.12 - 1.6mg riboflavin, 5.58 - 6.72mg niacin and 168 - 333mg ascorbic acid[218].

Seed - raw or cooked[62, 102, 159]. The seed can be ground into a powder and mixed with cereals for use in gruels, bread, pancakes etc[183, 193]. The seed is rather small and fiddly to utilize[85]. In arid areas of Australia the plants grow quite large and can produce 10, 000 seeds per plant, a person can harvest several pounds of seed in a day. The seeding plants are uprooted and placed in a pile on sheets or something similar, in a few days the seeds are shed and can be collected from the sheet[193]. In Britain, however, yields are likely to be very low, especially in cool or wet summers[K]. The seed contains (per 100g ZMB) 21g protein, 18.9g fat 3.4g ash[218]. Fatty acids of the seeds are 10.9% palmitic, 3.7% stearic, 1.3% behenic, 28.7% oleic, 38.9% linoleic and 9.9% linolenic[218].

The ash of burnt plants is used as a salt substitute[183].

Medicinal Uses

Antiscorbutic; Depurative; Diuretic; Febrifuge; Vermifuge.

The plant is antibacterial, antiscorbutic, depurative, diuretic and febrifuge[4, 7, 147, 152, 238]. 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[238]. Seed sources such as walnuts, however, are much richer sources[222]. The fresh juice is used in the treatment of strangury, coughs, sores etc[4, 7, 147, 152]. The leaves are poulticed and applied to burns[222], both they and the plant juice are particularly effective in the treatment of skin diseases and insect stings[7, 238]. A tea made from the leaves is used in the treatment of stomach aches and headaches[222]. The leaf juice is applied to earaches, it is also said to alleviate caterpillar stings[222]. The leaves can be harvested at any time before the plant flowers, they are used fresh or dried[238]. This remedy is not given to pregnant women or to patients with digestive problems[238].

The seeds are tonic and vermifuge[218, 240]. They are prescribed for dyspepsia and opacities of the cornea[218].


Cultivation details
Requires a moist light rich well-drained soil in a sunny position[4, 37, 200]. Plants will not produce good quality leaves when growing in dry conditions[4].

A perennial plant in warmer climates than Britain, purslane is killed by frost but can be grown as a half-hardy annual in this country[1].

Occasionally cultivated for its edible leaves, this is a form of purslane with golden/yellow leaves. Plants take about six to eight weeks to produce a crop from seed and can then be harvested on a cut and come again principle[4].

Propagation
Seed - for an early crop, the seed is best sown under protection in early spring and can then be planted out in late spring[4]. Outdoor sowings in situ take place from late spring to late summer, successional sowings being made every two to three weeks if a constant supply of the leaves is required[4]

You now know more about Purslane than 98.95% of the population...

[terrace max]

[ina]

Nope, it's summer purslane I grow Max, portulaca oleracea.
I googled for pictures and winter purslane looks nothing like it.
Here it's always harvested when very young, if you leave them too long, the stems tend to get though. It's normally eaten cooked.

The tiny seeds are broadcast on top of moist soil and covered with clear plastic. When the red color of the sprouts is visible after a few days, I remove the plastic. I usually manage to harvest two or three times from the same lot but I leave the thick stems, then the plants get too big and I turn them under.

I just don't like it but how did they know that it was healthy when I was a kid, (long before the Omega 3 hype)............ that and cod liver oil brrrrrrrrrrrrr.

[terrace max]

Apologies Ina.  :-\

All I can say is it seems you grow summer purslane like I grow winter purslane! If you let summer purslane grow on it's the big fleshy leaves that are the edible bit, rather than the stems. I'll definitely try your method next year. :)

[Melbourne12]

Fascinating data there from Terrace Max!  I also had a quick ferret through the USDA database, and I think there are two things:
(1) the amount of Omega 3 is tiny - you'd get more from one sardine than eating purslane for a month!
(2) the Omega 3 in purslane (and most veggies, I believe) is alpha-linolenic acid.  This is indeed technically Omega 3, but is a "parent" acid.  The body needs to synthesise two other Omega 3 acids from it in order to give the healthy benefits.  All the dietary recommendations are to get your Omega 3 from fish oil; if not then you'll need a lot of seeds and nuts.