• The Herb Handbook

  If you’ve ever entertained the thought of growing your own herbs for cooking and/or improved health.
  
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• Recent Posts

  • Clove tree – Syzygium aromaticum
  • Chickweed – Stellaria media
  • Milk thistle- Silybum marianum
  • Purslane – Portulaca oleracea
  • Evening Primose – Oenothera biennis
  • Lemon Balm – Melissa officinalis
  • Tea tree – Melaleuca alternifolia
  • Lavender- Lavandula
  • Elecampane – Inula helenium
  • Hops- Humulus lupulus
  • Ginkgo – Ginkgo biloba
  • Sweet woodruff – Galium odoratum syn Asperula odorata
  • Goat’s rue – Galega officinalis
  • Meadowsweet – Filipendula ulmaria
  • Fig – Ficus carica
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Purslane – Portulaca oleracea

Purslane is a half hardy annual, with pink prostrate, much branched stems and rounded fleshy bright green leaves. It grows to around 30cm. It has small yellow flowers in late summer which soon fade to reveal the seed capsules with opening lids and filled with numerous black seeds.

Purslane grows in light, well drained soil but requires plenty of water for good leaf development. Purslane propagates from seed sown after danger of frosts in cool temperate regions.

Purslane contains omega-3 fatty acids which are helpful in preventing heart disease and strengthening the immune system. The leaves are also a good sources of Vitamin C and contain calcium, iron, carotene, thiamine, riboflavin and niacin. Purslane is also a diuretic and midly laxative.

Purslane is a popular salad herb and is eaten in the Middle east and India and is as a cooked vegetable and in salads.

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