Purslane

Portulaca oleracea

 

Summer annual.

Purslane reproduces by seed. Common purslane emerges from a heavy taproot, to develop succulent, smooth, fleshy, stems that are usually purple-red and may root at lower nodes. These many branched stems reach up to 24 inches long and grow in a prostrate fashion to form mats. Common purslane leaves are alternate to sub opposite, oval shaped with the widest point beyond the leaf's middle. Growing up to 1 1/4 inch long, the thick, fleshy leaves are often clustered near the ends of branches. They are smooth and without leaf stalks. The yellow flowers of common purslane are five petals. The flowers open in teh sunshine. The fruit is a globular capsule. Flowering occurs in July through September. Common purslane occurs in rich fertile soils, and can be troublesome in late summer seedings. Once established, common purslane is drought tolerant.

To control common purslane mechanically remove it, but destroy the stems as they may root in open soil.

 

In midsummer, right after most greens and salad crops have gone to seed, purslane pops up from patio cracks and garden gaps. The paddle-shaped leaves (which resemble smaller versions of jade plant fronds) shoot out from a plant that rarely grows over two inches tall but spreads horizontally—on fleshy, reddish-purple stems—with a vengeance.

The ground-hugging purslane leaves have a distinctive and slightly acid flavor (owing, no doubt, to the fact that the potherb contains more vitamin C than does an equivalent amount of orange juice!). The greens taste quite good served raw in salads or sandwiches, cooked in meat loaf, fried in an egg batter, pickled, and—because the cooked stems and leaves have a somewhat gooey, okra-like texture—added as a thickener to soups and gumbos.