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4-5 weeks

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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

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. 

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.

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

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.