- Purslane (Portulaca oleracea), a succulent plant, produces a low growth of fleshy stems and green leaves. Both wild and cultivated varieties exist. Wild purslane produce small, yellow flowers, while cultivated blooms are larger and available in a rainbow of colors. The plant grows as an annual but it readily seeds itself throughout the yard and garden.
- Wild and cultivated purslane are both edible. The tender young stems and leaves provide a slight crunch to salads, or are cooked the same as other greens like spinach. The flowers add color to salads, or as a garnish on other dishes. Purslane is high in the omega-3 fatty acid, alpha linolenic acid, according to Colorado State University Extension. The plant is also high in vitamins A and C, as well as providing a low-calorie food source.
- Cultivated purslane provides summer-long color to beds and containers. The plant tolerates dry soil well, continuing to grow and bloom when other flowers succumb to drought-stress. The flowers open during the daytime and close at night, returning each day until the plant goes to seed and dies off in fall. Purslane isn't picky about soil fertility and grows well in well-cultivated beds and in poor soil.
- Wild purslane is considered an invasive weed in most areas. The seeds survive up to 40 years, advises the University of Illinois Extension. Tilling brings these old seeds to the soil surface where they germinate, quickly taking over and choking out desirable plants. Broken stem pieces easily root themselves and grow into new plants, making full removal difficult. Destroying the plants completely before they have a chance to set seed, and collecting all parts of the plant from the garden, helps prevent the plants spread but old seed in the soil may still germinate. Cultivated purslane also readily self seeds but not with the same vigor as its wild cousin.
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