Herb – Purslane – Golden

Description

50 Seeds per pack

Purslane – Golden – Golden Purslane

Days to Maturity: 35–50 Days

Sun Requirements: Full Sun

Botanical Name: (Portulaca oleracea varietas sativa)

Golden Purslane has been cultivated in herb gardens for centuries and traces its roots back to Europe. This domesticated variety grows in a more upright manner than its wild cousins, making it easier to harvest and more convenient for garden beds. Long appreciated as both a nourishing green and for its role in traditional remedies, this succulent herb is prized for its culinary versatility and medicinal utility alike.

Plants grow to 12–18″ in height and produce abundant, thick-stemmed foliage throughout the season with very little care required. The bright golden-green leaves are tender and succulent, offering a pleasant crunch and a refreshing, lemony tang. More delicate than common garden purslane, this variety is especially eye-catching in the garden or on the plate.

Its mild tartness makes it ideal in fresh salads and sandwiches. It also does well when lightly stir-fried or added to soups. Due to its high moisture content, it is not typically dried but can be pickled with excellent results. Leaves may also be frozen, though they may develop a slightly soft texture when thawed.

Golden Purslane is exceptionally high in omega-3 fatty acids—containing more than any other leafy green, and in some cases even surpassing fish oils! It also offers a wealth of vitamins A, B, C, and E, and is rich in essential minerals including calcium, magnesium, iron, phosphorus, and potassium.

Traditionally valued for its medicinal properties, it has been associated with improved heart health and relief from ailments such as arthritis, asthma, digestive troubles, urinary infections, and inflammation. Purslane was also historically used as a topical salve for burns and insect bites, and internally to ease symptoms of coughs and sore throats.

Packed with vitamins, Golden Purslane is a flavorful and nutritious garden staple!

Warning:
While Golden Purslane is generally safe and nutritious for most people, it contains oxalic acid and should be avoided by individuals with kidney disease or elevated uric acid levels. The safety of purslane consumption during pregnancy and lactation has not been established, so it is not recommended for use during these times without medical guidance. Always consult a healthcare provider before using purslane as food or supplement.

Planting Instructions for Golden – Purslane Seeds

Plant Type
Purslane (Portulaca oleracea) is a fast-growing annual herb. Plant it in spring and expect it to complete its life cycle in one season. In mild climates or if left to go to seed, it may self-sow and return the following year without replanting.

When to Plant
Wait until all danger of frost has passed before planting outdoors. Sow purslane seeds from late spring through late summer. Ideal growing temperatures range from 60–95°F (15–35°C). For a continuous harvest, sow new seeds every 2–3 weeks.

Site Preparation
Pick a sunny location that receives at least 6 hours of direct sunlight daily. Prepare sandy or loamy soil that drains well. Mix in compost or aged manure to improve growth, especially in poor soil. Clear all weeds before planting.

How to Plant
Sow seeds ⅛ inch (3mm) deep and space them 10–12 inches (25–30 cm) apart. If scattering seeds, mix them with fine sand and press gently into the soil surface to ensure good contact. Keep the soil evenly moist during germination. Seeds usually sprout in 7–10 days when soil temperatures are within the ideal range. Thin crowded seedlings to 10–12 inches apart to give each plant room to grow.

Indoor Starts
Start seeds indoors 3–4 weeks before your last frost date. Use a light, well-draining seed-starting mix and sow seeds ⅛ inch deep. Keep the soil moist but not soggy. Transplant outdoors once seedlings are 2–4 inches tall, have at least one set of true leaves, and after all frost risk has passed. Harden off plants by gradually introducing them to outdoor conditions.

Container Growing
Choose a container that holds at least 10 liters (2.5 gallons) and has good drainage holes. Fill it with quality potting mix and place it in full sun. Keep the soil consistently moist while plants are young. Once established, water when the top 2 inches of soil are dry. If growth slows, fertilize lightly during flowering.

Watering
Water young plants regularly to keep the soil consistently moist. As the plants mature, reduce watering and only water deeply when the soil becomes dry about 2 inches down. Always water early in the day and avoid wetting the leaves to prevent fungal problems.

Fertilizing and Maintenance
If you’re growing in poor soil, feed plants with a diluted organic liquid fertilizer or compost tea once they are established. Apply a light dose during flowering if needed, but avoid overfeeding—too much fertilizer can lead to bland flavor and overly leafy growth. Keep plants spaced 10–12 inches apart for healthy development.

Harvesting
Begin harvesting 35–50 days after sowing. Pick young leaves and tender stems for fresh use in salads or sandwiches. Older stems can be cooked. To harvest, pinch or cut outer stems while leaving the center growth intact. For best flavor, harvest in the morning—this is when malic acid levels are highest, giving purslane its lemony tang.

Storage
Use fresh purslane right after picking for the best taste. For short-term storage, place in a perforated plastic bag and refrigerate. For longer storage, you can blanch and freeze purslane (note: freezing affects texture and is best for soups or stews). Drying is also an option, though it may slightly reduce the plant’s pungent flavor. Dried purslane is best used in cooked dishes or herbal blends rather than fresh-style preparations.

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