MEMORIAL DAY SAVINGS - 25% off the Gardyn Home Kit 3.0 through 5/28!




7-14 days



7-12 weeks



4-5 weeks

Plant Portfolio

View All

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


  • 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.

It's never been easier to get growing

Try for free for 60 days with full refund

Free rapid shipping

Get growing now, pay later with Affirm