Portulaca oleracea is a member of the Chenopodiaceae (goosefoot) family.

There are two cultivated varieties (green leaf and golden) which produce larger leaves than the wild variety. The wild varieties are edible also, but usually have smaller leaves.

The leaves and stems are very fleshy and succulent. The small oval, juicy leaves cluster at the end of the smooth, purplish red, prostrate stems that arise from a single taproot. Once sown in a garden, they produce thousands of tiny black seeds.

Other names. Gwa tsz tsai (Mandarin Chinese); ngalog (Filipino).

Use. Whole young plants, and especially young leaves and tender stem tips can be used as a potherb or eaten raw in salads. The taste is similar to watercrest or spinach. Seeds also have been eaten raw or ground and made into bread. A 100 gram portion is only 15 calories but provides above average quantities of vitamin A and C along with omega-3 fatty acids.

Climatic requirements. It likes warm weather and is susceptible to frost injury.

Propagation and care. When planted in spring, the plant flowers and fruits about May or June. Purslane grows so rapidly it can be harvested within three weeks after planting. If purslane is pulled up and left lying on the ground, it will re-root and produce seeds. Heavy irrigation encourages growth.

Le Jardin du Gourmet, P.O. Box 75, St. Johnsbury Center, VT 05863

Thompson and Morgan, P.O. Box 1308, Jackson, NJ 08527

Adapted from James Stephens bulletin Minor Vegetables by Keith Mayberry, Farm Advisor, Imperial County, and Claudia Myers, UC Small Farm Center.

Captions:

Figure 1. Purslane growing commercially near Encinitas in Southern California. (Photo by Hunter Johnson).

Figure 2. A close up of a bunch of purslane tips. (Photo by Hunter Johnson).

3/19/90