 In
many parts of the world, common purslane (Verdolaga Portulaca oleracea)
is harvested when it is young to be used as a herb for seasoning
of foods or as a fresh green to be served in salads. Purslane leaves
are grown as either a green leaf or a golden variety, both of which provide
succulent, fleshy leaves and stems that provide a flavor similar to spinach
or watercress.
In other areas, purslane is considered a problem weed,
rather than a food. When grown wild, it produces a smaller leaf that is
not as tender as the garden variety. Similar to dandelion greens, this
plant is commonly grown wild, but when cultivated in gardens, it produces
a delicate, more upright plant that can become a nice addition to a variety
of foods.
Life Cycle: Common purslane is an annual
with a
taproot and secondary fibrous roots
that grows
rapidly in spring and summer.
History: Purslane is probably originally native
to southern Europe or Asia, but is now found nearly worldwide.
It was first
recorded in Massachusetts in 1672. |
