Purslane -- Porcellana Comune (pigweed)

Purslane, Porcellana Comune (Pigweed). Annual Herb with a very bushy stalk about 4-11" in length. Green purslane is a medieval lettuce with succulent leaves, which makes a very satisfying salad and was highly appreciated in the Middle Ages. The fleshy leaves taste crisp and fresh with a touch of acidity. The flower buds can be used as a substitute for capers. 

Purslane is only available as seed and is quick and easy to grow. Sow directly into free-draining ground, from spring to late summer. Thin the resulting seedlings, water during long dry spells and harvest as required. At the end of the season, pull up and compost the plants.  Purslane needs free-draining soil that's not too fertile, and full sun. An attractive herb, it works well growing alongside ornamental plants in a border, as well as in an herb or vegetable garden.

Purslane is an annual, succulent plant, with taproot and fibrous side roots. It forms a branching, spreading mat on the ground up to about 2 feet wide and about 6 inches tall. With its fleshy stems and leaves, it resembles a miniature version of the common houseplant known as jade plant. Stems are round in cross-section, thick, succulent, and hairless, green to reddish green.  Leaves are alternate, usually about 1 inch long, about ½ inch wide, flattened, spoon-shaped or reverse-egg-shaped (widest above the middle).  Flowers June–November, in small, dense clusters, lacking conspicuous hairs. Petals 4–6, less than ¼ inch long, yellow. Stamens usually 6–12.

Common Names:  little hogweed, purslane, common purslane, akulikuli-kula, duckweed, pursley, wild portulaca, garden purslane.  

 

 

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