Portulaca oleracea

Portulaca oleracea (purslane) seed for juicy, lemony, omega-3-rich salad leaves. Heat-loving, drought-tolerant summer leaf in green and golden forms; sow once the soil is warm.
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Portulaca oleracea — purslane

Portulaca oleracea is the botanical name for purslane, a low, succulent-leaved salad and pot-herb prized for its juicy, lemony leaves and exceptional richness in omega-3. It is the species behind our purslane range and a refreshing addition to our fresh leafy greens.

History & origin

Purslane is one of the oldest leaf crops known, eaten for thousands of years across the Mediterranean, the Middle East, India and beyond — valued by the Greeks, Romans and Persians as both food and medicine. It grows so readily that it is regarded as a weed in much of the world, yet the cultivated golden and green forms are gourmet salad leaves in France, Greece and the Levant. The genus name Portulaca derives from a Latin word linked to its small seed capsule, while oleracea means "of the vegetable garden".

Botanical characteristics

This is a sprawling, half-hardy annual with smooth, reddish, water-filled stems and thick, glossy, paddle-shaped leaves that have a crisp, mucilaginous texture and a fresh, slightly sour, salty taste. Summer purslane is the tender green or golden salad type; the leaves and tips are eaten raw or lightly cooked. Loving heat and sun, it stores water in its succulent tissues and shrugs off dry spells that would wilt other salads, making it a genuinely drought-tolerant leaf.

Growing Portulaca oleracea from seed

Purslane thrives in warmth, so sow once the soil has warmed in late spring and summer — the opposite of cool-season salads. Scatter the fine seed onto a warm seedbed or into pots, barely cover, and keep moist until established; thereafter it is wonderfully low-maintenance and quick to crop. Pick the succulent tips regularly and the plants branch and regrow for more. Our vegetable growing guide covers the basics, and the vegetable sowing calendar shows the windows.

Ready for a juicy, sun-loving salad leaf? Browse the varieties below.

Related categories: Purslane · Fresh Leafy Greens · Fast-Growing Vegetables · Lettuce · All Vegetables

At SeedsChoice, every order ships from Meppel, NL with fast, tracked EU delivery.

What does purslane taste like?
It has crisp, succulent leaves with a fresh, slightly sour and lemony, faintly salty flavour, used raw in salads or lightly cooked like spinach. When should I sow purslane?
Unlike most salad leaves it loves warmth, so sow from late spring into summer once the soil is warm. Sown too early in cold soil the seed is slow and sulky. Is purslane good for you?
Yes — it is one of the richest leafy sources of plant omega-3 fatty acids and also supplies vitamins and minerals, which is why it has long been valued as both food and tonic. How do I keep purslane cropping?
Pick the succulent stem tips regularly. This keeps the plant branching and producing tender new growth, and stops it running to seed too quickly.