Purslane

Purslane is a succulent plant with a slightly tangy and lemony taste. This plant, rich in vitamins (especially vitamin C), minerals (calcium, iron, potassium) and antioxidants, is known for its numerous health benefits. In addition to being an excellent source of nutrients, purslane has anti-inflammatory, antioxidant and anti-cancer properties. In addition, this plant is very versatile in the kitchen. It can be eaten raw in salads, added to soups, stews or vegetable dishes. Young leaves can also be used to make green juices or smoothies.

To grow purslane, it is recommended to sow it directly in the ground after the last frost, generally in spring. You will need to prepare the soil by weeding it and loosening it slightly using a rake. Purslane appreciates sunny or slightly shaded situations. Concerning the quality of the soil, purslane can grow in different types of soil, but it prefers well-drained soils, rich in organic matter and slightly acidic. It is important to maintain good soil moisture, without leaving it soggy. In periods of drought, watering must be regular.

To maintain purslane, it is essential to keep the soil clean by regularly removing weeds that could smother the plant. It is also recommended to water regularly, but not excessively, to avoid the development of fungal diseases. Using mulch around the plant can help maintain soil moisture and reduce weed growth. If possible, it is best not to wet the leaves when watering, as this encourages the development of diseases.

Purslane harvesting can begin as soon as the leaves are sufficiently developed, usually between 6 to 8 weeks after sowing. It is best to harvest leaves as needed, cutting the stems near the base. Purslane can be harvested throughout the growing season, as long as weather conditions permit. It is important not to wait too long before harvesting, as the leaves can wilt and lose their nutritional qualities. Once harvested, purslane can be stored in the refrigerator in a perforated plastic bag for a few days.