Purslane is a vegetable and herb that has many culinary uses. The green plant consists of thick, stemless, ovate leaves.


Purslane – Fresh from Pfalzmarkt

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Cultivation & harvest

When growing purslane pay attention to a warm and sunny place. The optimal soil conditions are characterized by loose, permeable and sandy properties. When watering purslane should always avoid waterlogging.


Purslane is particularly well suited for salads due to its nutty flavour. It makes a wonderful light summer salad in combination with other leaves and fruit vegetables such as cucumber and tomato. Purslane is also used to flavour cream cheese, sauces or soups, for example. Plus, it is delicious when blanched like spinach, too. The leaf buds can even be used in place of capers.


The vegetable can only be stored for a very short time. It keeps in the fridge for around three to five days.