Purslane
Portulaca oleracea
vegetablePurslane (Portulaca oleracea) is a low, sprawling, succulent annual with smooth reddish stems and plump, paddle-shaped green leaves, usually dismissed as a sidewalk-crack weed but in fact a delicious and remarkably healthy vegetable. Its crunchy, juicy, faintly lemony leaves and stems are eaten raw in salads, stirred into yogurt, or cooked, and they contain more omega-3 fatty acids than any other leafy plant. It revels in heat, drought, and poor soil, forming a mat in the warmest part of summer when little else thrives, and it is grown across the Mediterranean, Mexico, and Asia as a real crop.
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Sun
full sun
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Water
Every 8 days
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Harvest
~50 days
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Difficulty
easy
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Lifecycle
annual
One season, then done
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Spacing
6 in. apart
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Planting Depth
Surface sow; needs light and warmth
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Soil pH
5.5-7.5
Growing Details
Soil Type
Average to poor, well-draining
Hardiness Zones
Zones 4 – 11
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Little needed
Fertilizer
None to light; low needs
🌱 Growing Guide
Purslane wants heat and sun and almost nothing else. Sow the tiny seed on the surface (it needs light and warmth) after the soil is thoroughly warm, in average to poor, well-drained soil in full sun, and thin to about 6 in. apart, though it sprawls to fill space. Water occasionally for lush, tender growth, but it shrugs off drought and poor ground. It grows fast in hot weather and self-sows freely - sometimes too freely - so cut plants before they seed if you want to contain it. There is also a larger, more upright golden cultivated form bred for the kitchen.
Planting Calendar
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Direct sow
Apr 22
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Projected first harvest
Jun 11
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Corn — Tall corn lightly shades the soil while the low purslane mats beneath in the summer heat
- Pepper — A heat-loving crop that shares the warm, sunny bed
- Beet — An easy neighbor; the low purslane covers bare ground between the rows
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
🌾 Harvest & storage
Snip the tender stem tips and leaves through summer, taking the top few inches; cutting encourages bushier regrowth, and a patch can be picked again and again. Harvest in the cool morning for the crispest, juiciest leaves. Use it fresh and raw in salads for the best texture and omega-3s, or cook it lightly in soups and stir-fries, where it has a slightly mucilaginous, okra-like quality. Pick before it flowers and seeds for the most tender growth.
🥗 Nutrition & benefits
Purslane is a nutritional standout among vegetables, richest of all leafy greens in heart-healthy omega-3 fatty acids, plus vitamins A and C, magnesium, and antioxidants - all in a crunchy, juicy, lemony leaf eaten raw or cooked. It contains some oxalic acid like spinach, so it is enjoyed as part of a varied diet. A genuine gourmet vegetable hiding in plain sight as a weed.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.