Purslane 'Tall Green'

Purslane is one of my favorite vegetables. It's easy to grow, thriving in the heat of summer. The succulent leaves and stems are delicious and super nutritious. They can be eaten raw or cooked. I've included my favorite recipe below.

Tall Green purslane has large, emerald-green leaves and thick stems that grow upright, distinguishing it from common purslane, which has a prostrate habit and smaller leaves.

You can harvest purslane continuously throughout the season by snapping off the stems. They regrow quickly. The plants must be spaced properly in order to be productive and healthy.

height 20" spacing 9-12"

Sowing Purslane Seeds

Sow purslane seeds outdoors after the last frost date. Sow on the surface. Or start indoors 3 weeks early. Thin or transplant to 9-12" apart. Full sun.

Stir-Fried Purslane:

1 bunch purslane, washed. Snap or cut into 3-4” pieces.

Stir together in a small bowl, and set aside: 1 teaspoon organic tamari 1/2 teaspoon sesame oil 1/4 teaspoon honey

Combine in a large saucepan: 1 teaspoon coconut oil Purslane

Stir-fry over medium heat until the stems are softened. Add: 1 small clove garlic, minced

Cook for another 30 seconds. Remove from heat, and add the stir-fry sauce. Serve immediately.