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£2.49
Purslane Seeds Purslane Seeds

Purslane Seeds

Portulaca oleracea

Developed by James Wong - Foolproof to grow. Unusual refreshing flavour. Continual harvesting during growing season. Succulent creeper with leaves that taste of mangetout and bramley apples.
 Once a hugely popular salad vegetable in Tudor England, the ancient herb purslane is still a foodie staple all over the Mediterranean, from France to Greece, where it is used in everything from soups to crisp salads.
 Its small, fleshy leaves and stems are filled with a crisp, succulent gel that has an unusual refreshing flavour that somehow blends mangetout and sour green apples. The best thing? It’s a weed that will thrive on any patch of dry, dusty ground.
 Unusually the acid level of the crops (provided by malic acid, the same stuff that makes green apples taste sour) does fluctuate wildly over the course of each day, making them up to 10 times more sour when picked first thing in the morning than late in the afternoon. So choose when you pick these according to how much tang you fancy. The plants will provide continuous harvests until they are cut down by the first frosts. Sow: April-August. Harvest: May-October.

 

Price:£2.49
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Delivery: Delivery within 7 days
Code: 175588 Add to Wishlist
Average Packet Content 450 seeds
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Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Sow
Flower/Harvest
Flower / Fruit from Mid May-October
 
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Leaves that taste of mangetout and bramley apples

Developed by James Wong - Foolproof to grow. Unusual refreshing flavour. Continual harvesting during growing season. Succulent creeper with leaves that taste of mangetout and bramley apples.
 Once a hugely popular salad vegetable in Tudor England, the ancient herb purslane is still a foodie staple all over the Mediterranean, from France to Greece, where it is used in everything from soups to crisp salads.
 Its small, fleshy leaves and stems are filled with a crisp, succulent gel that has an unusual refreshing flavour that somehow blends mangetout and sour green apples. The best thing? It’s a weed that will thrive on any patch of dry, dusty ground.
 Unusually the acid level of the crops (provided by malic acid, the same stuff that makes green apples taste sour) does fluctuate wildly over the course of each day, making them up to 10 times more sour when picked first thing in the morning than late in the afternoon. So choose when you pick these according to how much tang you fancy. The plants will provide continuous harvests until they are cut down by the first frosts. Sow: April-August. Harvest: May-October.

 

Colour:Green

Hardiness:-15 degrees

Resistance to Disease:False

Seeds:True

Bulbs:False

Shrubs:False

Tree:False

Plants:False

Aftercare - Easy:True

Aftercare - Moderate:False

Aftercare - High:False

Scented:False

Height:31-40cm

Cut Flower:False

Edible Flower:False

Spread:11-20cm

Organic:False

Good For Dried Flowers:False

Drought Resistant:False

RHS Award of Garden Merit:False

Vegetables recommended by the NIAB:False

Award Winners in Fleuroselect Trials:False

Likes Acidic Soil:False

Containers:False

Hanging Baskets:False

Beds & Borders:True

Rockeries:False

Climbers:False

Greenhouse, Glass House or Home:False

Prefers Full Sun:False

Grows in Sun or Partial Shade:True

Grows in Sun or Shade:False

Partial or Full Shade:False

Shade:False

F1 Variety:False

Hardy Annual:False

Half Hardy Annual:False

Greenhouse Annual:False

Hardy Biennial:False

Greenhouse Biennial:False

Hardy Perennial:False

Tender Perennial:False

Half Hardy Perennial:False

Greenhouse Perennial:False

Shrub:False

Butterflies:False

Birds:False

Bees:False

EATING: Although cultivated all over the world for its zesty, crispness, it is in France that Purslane really finds its peak of popularity. They use it widely as a salad ingredient, using whole sprigs tossed in olive oil and fresh rocket. They also add them to tangy sorrel soup, where their fleshy leaves add a delicious slippery texture & pickle them in a sweet, herby vinegar for serving with cold roast pork.

RECIPE: FATTOUSH - PURSLANE, POMEGRANATE & PITTA SALAD - A central ingredient in all sorts of Middle Eastern salads, purslane adds an unmistakable crunch and bright tang to this classic Turkish dish - fantastic with some spicy grilled chicken at a summer BBQ.
• The zest and juice of 1 lemon
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons sumac powder (optional)
• ½ medium cucumber, diced
• 1 large tomato, diced
• ½ cup of pomegranate kernels
• 2 spring onions, finely sliced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• ½ red bell pepper, seeded and chopped
• ½ cup chopped purslane
• ½ cup of rocket
• ½ cup lettuce, torn into bite sized pieces
• 4 white pitta rounds, toasted and torn into pieces.
METHOD: Toss all the ingredients together in a large bowl, season well and serve.

At Suttons we take food sensitivity seriously. If you are unsure you may be allergic to any varieties in the James Wong Homegrown Revolution range, please take the precaution of seeking medical advice.

Suttons Seeds

All Suttons products should reach you in perfect condition, just as they left us. If you are dissatisfied in any way with their condition on arrival, please let us know within 14 days. We are only liable for the cost of the goods as quoted on the website plus the cost of delivery if the goods are faulty.

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