Purslane (Portulaca oleracea) grows vigorously here in SWFL all year round. It is a succulent with thick, juicy stems and leaves. It reseeds itself and some might consider it invasive. But can food be invasive? Purslane can be propagated by seeds and cuttings.
In other countries, purslane is PURCHASED to eat and we have it growing wild all around us here in SW Florida. I took my first plant from a vacant lot, transplanted it into our garden, then allowed it to self sow (produce seed, release it, then new plants grew from the seeds). Do not eat purslane that might have been exposed to spraying or that you harvested near roadways.
Purslane contains the highest Omega 3 content in the plant world and the wild variety, with a small yellow flower, is a part of our garden and diet.
Read more on purslane here http://www.eattheweeds.com/purslane-omega-3-fatty-weed/ and here http://www.motherearthnews.
Video identification from EattheWeeds.com:
WILD PURSLANE SALAD
Why fight free food? Weed then eat. Roots were trimmed off baby purslane with scissors then the leaves and stems were rinsed and spinned in a salad spinner. Top with feta cheese, fresh tomatoes, calamata olives, and season with red wine vinegar.
Harvest in the morning, when the flowers are closed, for a zippier taste. Leaves, stem, seeds, and flower buds are all edible. There are a surprising amount of recipes using purslane on the web. Even upscale restaurants are serving it. It's lemony zing is a welcome addition to our cold pasta salads.
COLORS
We have NOT chowed down on these bigbox, large flower varieties yet, but I do love the large and beautiful, yellow and RED colors now available. We are very interested to know if these large, colored versions will revert to a smaller flower when they self sow (spread seed themselves).
Sleeping purslane.
Awakened purslane. Vibrant hot pink.
In the landscape.
Yellow.
Vibrant pink with a hint of peach in this variety.
