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Care & Harvest

Purslane is an annual succulent type leafy vegetable that can be eaten raw or cooked. When harvesting, you can expect to harvest mature leaves in about 50 days after you plant your seeds. We recommend taking regular cuttings from the plant, making sure to leave at least two inches of space to ensure the plant will re-grow and continue to produce in the Gardyn. New stems and leaves will re-grow continually for several weeks. In fact, you might find the hardest part of cultivating this tangy green is keeping it from growing a little too well. We suggest checking the roots of your Purslane monthly and trimming any that are brown or extending past the yPod. Purslane likes fresh water, while growing it, top off your tank once a week to keep your plant happy and healthy. This plant should be trimmed back regularly to prevent bolting, and pollination will not be required or recommended. While this plant does not require thinning, we recommend not having more than three seedlings per yCube.

Quick Facts

Southeast Asia, Southeast Europe. Purslane is a fast-growing plant with tender, succulent leaves. Its thick, red-tinted stems can grow quite long.

Purslane is highly appreciated for its plant-based omega-3 fatty acid content, namely alpha-linolenic acid (ALA). Polyunsaturated omega-3 fatty acids are essential for healthy cell membrane function and are especially important for cardiovascular and neurologic health.


Purslane contains numerous classes of antioxidants including phenolic compounds, carotenoids, and oleracein derivatives. It delivers a healthful dose of Vitamins A,C, and E, riboflavin, as well as calcium, iron, magnesium, phosphorous, and potassium. To give you a better idea of how nutritious purslane is, it has 7 times more β-carotene than carrots and 6 times more Vitamin E than spinach. The leaves taste slightly citrusy and salty, with a peppery kick not unlike arugula, but with a juicier crunch to it.

Purslane is a part of many cuisines around the world. The stems, leaves, and flower buds are all edible. It can be eaten raw or cooked like spinach, stir-fried, boiled, or made into a pesto. It is often used to thicken and flavor soups and stews. Purslane seeds are also edible.

Harvest to Plate Recipe

CHilled zucchini soup with purslane

Photo / Recipe Source: Bon Appetit


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon thyme leaves
  • 1 bay leaf
  • 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
  • Kosher salt
  • 3 cups water
  • 2 tablespoons finely shredded basil
  • 2 cups ice
  • Freshly ground pepper
  • 2 cups purslane


  1. In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.
  2. Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
  3. Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.