Wild & Historic Edibles

Purslane

Portulaca oleracea

A succulent edible “weed” with a fresh lemony bite that shrugs off heat and dry soil.

AnnualDrought tolerantSucculent leaves

Awaiting restock

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

This plant is currently awaiting restock.

LifecycleAnnual (does not survive UK winters but self-seeds freely in warm soil)

PositionFull sun

SoilLight, free-draining soil in full sun. Rich soil is not essential.

Garden sizeGrows up to 40 cm tall, forming mats 45–60 cm across

ContainerSuitable for small to medium containers (minimum 15–20 cm deep)

Historic erasAncient

Why it belongs in a forgotten garden

Purslane — the story

Why grow it?

A heat-loving succulent green that does the opposite of many salad plants: it becomes happiest when summer turns hot and dry.

History & context

Often mistaken for a common weed, Purslane is a quick-growing succulent with a tangy, lemony bite. This low-spreading plant has been used for centuries across Asia, Europe, and the Middle East as both a culinary staple and a traditional medicine. With a history as rich as its nutrient profile, Purslane is an unassuming gem waiting to be rediscovered.

Explore its place in Ancient garden history.

Growing guide

How to grow Purslane

Soil & position

Light, free-draining soil in full sun. Rich soil is not essential.

Light: Full sun

Water

Young plants need moisture to establish, but mature Purslane is highly drought tolerant. Overwatering can make plants soft.

Propagation

Sow very shallowly with warmth from late spring. Seed is tiny and germination is much better once conditions are genuinely warm.

Sowing referenceSow Apr–May (warmth needed)Depth: Surface/0.5 cm • Cold treatment: No

Ongoing care

Pinch or cut shoots regularly to encourage branching. Prevent seed set if you do not want volunteers the following year.

From garden to kitchen

Harvesting & eating it

When to harvest

Pick succulent tips and leaves throughout warm summer weather before plants become old and seedy.

Snip tender stem tips once plants are well established. Regular cutting encourages more branching; harvest before cold weather ends the crop.

What is edible?

Leaves and tender stems; flower buds are also edible.

Flavour & cooking

With a slightly sour and refreshing taste, Purslane is perfect for adding a bright, zesty flavour to a range of dishes. It is delicious raw in salads, blended into smoothies, or cooked into soups and stews.

Food value

Purslane is unusual among leafy vegetables for containing appreciable alpha-linolenic acid (ALA), an omega-3 fatty acid, alongside fibre and micronutrients.

VitaminsVitamins A, C and E

MineralsMagnesium, potassium and iron

Also providesAlpha-linolenic acid (ALA omega-3) and antioxidants

Nutritional standout

Unusual among leafy vegetables for providing alpha-linolenic acid (ALA), an essential omega-3 fatty acid, alongside vitamins C and E.

Worth knowing: Purslane is unusual among leafy vegetables because it provides alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid, alongside vitamins C and E. It also contains oxalates, so variety in the diet remains sensible.

Traditional medicinal uses, where mentioned in the historical material, are included as history rather than medical advice.

Kitchen idea

Purslane, tomato & herby yoghurt salad

The crisp, slightly tangy stems work beautifully raw.

You’ll need

150 g Purslane tips, washed
300 g ripe tomatoes, chopped
½ cucumber, diced
150 g thick natural yoghurt
1 small garlic clove, crushed
1 tbsp olive oil
½ lemon
Salt, pepper and a pinch of ground cumin

Method

Pick over the Purslane, using tender leaves and stems.
Mix yoghurt, garlic, lemon juice, cumin, salt and pepper.
Combine tomatoes, cucumber and Purslane in a serving bowl.
Spoon over the yoghurt dressing and drizzle with olive oil.
Rest for 5 minutes before serving so the flavours mingle without losing the Purslane’s crunch.

How tough is it?

Resilience, pests & garden value

Resilience

A tenacious survivor, Purslane is highly resistant to common pests and thrives in warm, dry conditions where other plants might struggle. It’s a low-maintenance, drought-tolerant herb that self-seeds freely, ensuring a consistent and reliable supply for your garden with minimal fuss.

Pests & practical problems

Few pests in hot dry conditions. Slugs can attack young plants. Cold, wet weather is far more damaging than heat.

Wildlife value

Small flowers can be visited by insects, although the crop is usually harvested before heavy flowering.

Growing in a container

Suitable for small to medium containers (minimum 15–20 cm deep)

Container plants generally need more frequent watering and feeding than the same plant in open ground.

Ready to grow it?

Purslane

Awaiting restock

Purslane

Purslane — the story

Why grow it?

History & context

How to grow Purslane

Soil & position

Water

Propagation

Ongoing care

Harvesting & eating it

When to harvest

What is edible?

Flavour & cooking

Food value

Purslane, tomato & herby yoghurt salad

You’ll need

Method

Resilience, pests & garden value

Resilience

Pests & practical problems

Wildlife value

Growing in a container

Purslane

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English Plantain