Purslane is a low-growing annual herb with thick, succulent leaves and reddish fleshy stems that thrives in hot, dry conditions across zones 2-11. Native to the region stretching from the western Himalayas to southern Russia and Greece, this plant has traveled the globe and is now cultivated as a vegetable in the United Kingdom, the Netherlands, and many other countries. Reaching just 6-12 inches tall with a 12-30 inch spread, it produces small yellow flowers and can be harvested continuously once established, with young plantlets ready to pick in about 20 days. Its real appeal lies in its resilience: once established, purslane tolerates severe drought and poor soil, making it one of the easiest herbs to grow.
Full Sun
Moderate
2-11
12in H x 30in W
—
Moderate
Hover over chart points for details
Purslane rewards patience with abundance. Plant it once and it cascades across garden beds or containers, its fleshy stems spreading outward in a dense mat. Young leaves and stems are tender and harvestable within three weeks of sowing, and picking to within two inches of the base triggers rapid regrowth for continuous harvests through the season. The plant shrugs off drought, heat, and neglect with remarkable ease, thriving in full sun and poor, well-drained soil where many vegetables struggle.
The stems and leaves of purslane are harvested as a vegetable and herb, eaten fresh in salads where their crisp texture and mild flavor shine, or cooked as greens. Young plantlets with four to five leaves are the most tender and prized for eating, though mature plants continue producing harvestable shoots throughout the season.
No timeline data available yet for this variety.
Set out plants at the last spring frost date once all danger of frost has passed, into fertile, well-drained soil in full sun.
After all danger of frost is past, sow seeds directly in fertile, well-drained soil in full sun, spacing them 1/2 to 1 inch apart with 12 inches between rows.
Plantlets are ready to harvest when they have developed 4 to 5 leaves, typically about 20 days after sowing. Once established, harvest continuously by picking stems and leaves to within 2 inches of the base; the plant will regrow rapidly. Young, tender growth produces the most desirable texture and flavor.
Deadhead spent flowers to encourage additional bloom, particularly if growing ornamental cultivars. For vegetable production, simply harvest to within 2 inches of the base to stimulate rapid regrowth rather than traditional pruning.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Purslane's journey from wild plant to cultivated vegetable spans continents and centuries. It likely originated in the semi-arid regions between the western Himalayas and southern Russia, where its drought tolerance made survival possible in harsh climates. From there, it spread across the hot temperate zones of the world, finding particular favor in European kitchen gardens, especially in the United Kingdom and the Netherlands, where it became an established vegetable crop. This subspecies, Portulaca oleracea subsp. sativa, represents the deliberate cultivation and selection of the wild plant for improved leaf size and flavor, transforming a plant that many Western gardeners dismiss as a weed into a valued culinary herb.”