Purslane is a highly nutritious annual that has been grown in herb gardens for hundreds of years and is a native of Europe. It is an upright herb with juicy, succulent oval leaves and a mild sweet-sour flavor. Purslane plants contains omega-3s, vitamins and minerals, and they can be used in salads, stir-frys and soups.

Purslane seeds can be started indoors 4 weeks prior to the end of frost season or directly out in the garden once frost season is over.

Purslane plants need room to spread out, and they do best in full sun and in soil that is well-drained. Purslane will do well in poor quality soils.

• Work the garden soil about 6 inches in depth
• Amend the soil with compost
• Broadcast the Purslane seeds over moistened soil
• Do not cover the herb seeds
• Keep them moist for germination

• The entire Purslane plant can be harvested, including flowers
• For the best flavor, snip young tender leaves and stems
• The flavor will be at its best prior to blooming
• Purslane plants will readily self-seed, so it will come back year after year