Claytonia perfoliata

The Cuban Claytonia, also known as Winter Purslane, is a winter variety from the same botanic family as purslane. It produces crisp and fleshy leaves with a very mild flavour reminiscent of watercress. They can be eaten raw or cooked.

The Cuban Claytonia belongs to the Portulacaceae family. While this annual plant is similar to purslane, it is more decorative with its opposite, fleshy, thick, veinless, petiolate leaves that are spoon-shaped or cone-shaped at the top. The floral stems appearing to pass through the leaves give the plant an elegant and strange look. The small white flowers are clustered and bloom from May to August. The seeds are very fine, black, and shiny. This plant measures 20 cm (8in) tall, as wide, and sometimes more.

The Cuban Claytonia can be harvested late in autumn, at a time when salads are scarce in the vegetable garden.

In cuisine, the taste of Cuban Claytonia is a compromise between purslane and spinach. The leaves and stems can be eaten raw or cooked, but it is mostly consumed raw because it "melts" a lot when cooked. Raw, its watery and plump texture brings a lot of freshness to mixed salads. On its own, it is best enjoyed with a drizzle of olive oil and a hint of lemon juice or balsamic vinegar. Cooked, it can be eaten like spinach; with butter, in a gratin, or sautéed.

Maintenance: Pinch the stems when the plants reach about 10 cm (4in) in height.

Harvest: 2 to 3 months after sowing; remove the stems without cutting too short to allow regrowth.

Prefer the young shoots, which are more pleasant in the mouth and even melting.

Storage: Cuban Claytonia is best consumed soon after harvest but can be stored for 2 to 3 days in the refrigerator in the vegetable compartment, wrapped in absorbent paper.

Gardener's Tips:

Collect the seeds to sow them the following year.