Purslane

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Purslane

DAYS TO SPROUT

DAYS TO
SPROUT

7-14 days

MATURES IN

MATURES
IN

7-12 weeks

TASTE IT FOR

TASTE IT
FOR

4-5 weeks

Plant Portfolio

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Care & Harvest

💡 Temperature: Prefers cooler temperatures (60-70°F).

✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod.

🌿 Harvest: Harvesting frequently helps prolong the plant’s life and keeps stems from growing too leggy. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Leave ⅓ of the plant’s height at a time to ensure continued growth.

Quick Facts

ORIGIN

Purslane is a succulent-type leafy vegetable native to Southeast Asia and Southeast Europe. It is one of the most common “weeds” globally, and it is often nicknamed Little Hogweed or Pigweed.

QUALITIES

Purslane is a fast-growing plant with tender, succulent leaves that are jam-packed with nutrients. It has 7 times more β-carotene than carrots and 6 times more vitamin E than spinach! Purslane is an excellent source of plant-based omega-3 fatty acids, which are essential for healthy cell membrane function and are especially important for cardiovascular and neurologic health. Purslane’s thick, red-tinted stems can grow quite long, but are kept in check by harvesting frequently. The leaves taste slightly citrusy and salty, with a peppery kick not unlike arugula, but with a juicier crunch.

USE

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

Harvest to Plate Recipe

How To Cook Purslane

INGREDIENTS

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

INSTRUCTIONS

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.
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.
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.

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Purslane

DAYS TO SPROUT

DAYS TOSPROUT

7-14 days

MATURES IN

MATURESIN

7-12 weeks

TASTE IT FOR

TASTE ITFOR

4-5 weeks

Plant Portfolio

Care & Harvest

Quick Facts

Harvest to Plate Recipe

How To Cook Purslane

INGREDIENTS

INSTRUCTIONS

It's never been easier to get growing

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DAYS TO
SPROUT

MATURES
IN

TASTE IT
FOR