Edible Succulent
Where to buy seeds
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Golden Purslane transforms the humble wild green into a cultivated treasure with larger, more upright leaves that make harvesting a joy. This exceptional annual delivers a nutritional powerhouse in just 50-59 days, packing more omega-3 fatty acids than many fish oils into its thick, succulent leaves. Thriving in full sun with regular water and close 1-inch spacing, this variety grows rapidly and stays tidier than its wild cousins, making it perfect for both garden beds and market growing.
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What sets Golden Purslane apart is its incredible nutritional density paired with ease of cultivation. The cultivated variety grows more upright than wild purslane, with noticeably larger leaves that are much easier to harvest. Its crispy, lemony leaves deliver exceptional nutrition including more omega-3 ALA than any other leafy vegetable, plus high levels of vitamin E, beta carotene, and antioxidants. The thick, tart, succulent texture makes it versatile in the kitchen, working beautifully both raw and cooked.
Golden Purslane excels in both raw and cooked applications, with its crispy, lemony leaves adding bright flavor to fresh salads or quick stir-fries. The succulent leaves make excellent garnishes for dishes and drinks, while their tart character enhances tomato sauces, omelets, and soups. Many gardeners enjoy them lightly steamed to preserve their nutritional content, or incorporate them raw into salsa for a fresh, healthful twist.
Start seeds indoors 4-6 weeks before anticipated transplant date, sprinkling seeds gently on the soil surface as they need light for germination.
Transplant outdoors in springtime after all danger of frost has passed, as this warm-season crop cannot tolerate cold temperatures.
Direct sow by sprinkling seeds gently on the soil surface and pushing them lightly into the ground so they can absorb the light required for germination. Use row cover to improve germination and prevent soil crusting.
Harvest Golden Purslane leaves frequently while they remain young and tender, typically beginning around 35-50 days from planting. Pick the thick, succulent leaves regularly to encourage continued production and maintain the best flavor and nutritional content. A quick rinse in cold water immediately after harvest helps preserve both flavor and texture.
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