Portulaca oleracea Aurea - Golden Purslane

This broad-leaved Golden Purslane is a variety of purslane that produces a large number of wide, golden, crispy, and fleshy leaves without being invasive. Its flavour is very mild. The leaves can be consumed raw in salads or cooked in sauces. Sow under cover from January to March and then in open ground from May to August. Harvest from February to May, and then from July to November.

Purslane is an annual creeping plant whose slightly lemony leaves are consumed in salads or cooked like spinach leaves. Purslane has the advantage of being low in calories and has antioxidant properties. It is notably the basis of the famous "Cretan diet" and protects against cardiovascular diseases.

Rather discreet in the vegetable garden, purslane reaches a height of barely 10 to 15 cm (4 to 6in) and spreads over 20 to 50 cm (8 to 20in). It prefers a sunny position in any ordinary and well-drained soil. Once well established, it is not necessary to water purslane, as it withstands drought very well.

Maintenance: Pinch the stems when the plants reach approximately 10 cm (4in) to promote leaf production.

Harvest: 8 to 10 weeks after sowing, trim the stems without cutting them too short, to allow regrowth. Select the young purslane shoots, which have a more pleasant taste, and melt in the mouth.

Storage: Purslane is best consumed quickly after harvest but can be stored for 2 to 3 days in the refrigerator in the vegetable drawer, wrapped in absorbent paper. The fleshy leaves of purslane can also be preserved in vinegar and used as a condiment like capers.

Gardener's tips: Purslane enjoys the proximity of all other vegetables.