purslane flower seeds 300 Organic GOLDEN PURSLANE Portulaca Sativa Vegetable Herb Yellow Flo – Seedville USA

purslane flower seeds 300 Organic GOLDEN PURSLANE Portulaca Sativa Vegetable Herb Yellow Flo – Seedville USADESCRIPTION: NAME: Golden Purslane Certified Organic OTHER COMMON NAMES: Verdolaga Pigweed Little Hogweed Red Root Pursley SCIENTIFIC NAME: Portulaca Sativa COLOR: Yellow PLANT SEEDS: Outdoors after frost Indoors weeks before last frost BLOOM TIME: Year Round (Typically June July) HARVEST: Leaves 20 Days Seeds July Aug HARDINESS ZONE: 8 10 & A Reseeding Annual PLANT HEIGHT: 6 12" PLANT SPACING: 12 24" LIGHT REQUIREMENTS: Sun SOIL & WATER PREFERENCES:

DESCRIPTION:

NAME: Golden Purslane - Certified Organic

OTHER COMMON NAMES: Verdolaga / Pigweed / Little Hogweed / Red Root / Pursley

SCIENTIFIC NAME: Portulaca Sativa

COLOR: Yellow

PLANT SEEDS: Outdoors after frost / Indoors weeks before last frost

BLOOM TIME: Year Round (Typically June – July)

HARVEST: Leaves 20 Days / Seeds July - Aug

HARDINESS ZONE: 8 – 10 & A Reseeding Annual

PLANT HEIGHT: 6 - 12"

PLANT SPACING: 12 - 24"

LIGHT REQUIREMENTS: Sun

SOIL & WATER PREFERENCES: Average - Dry

QUANTITY: 300 Organic Seeds

OTHER: Golden Purslane is a succulent plant that dates back to prehistoric times. Its long oval shaped ½” – ¾” leaves are eaten as a vegetable, most commonly used in salads in the US. The cut & come again leaves sit atop reddish stems, & Golden Purslane’s yellow flowers open for a few hours on sunny mornings. They can flower any time of the year depending on the amount of rainfall it receives. These frost tender plants are grown also as an ornamental annual or ground cover.

From Wikipedia:

Purslane may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the Middle East, Asia, and Mexico. The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach and because of its mucilaginous quality it also is suitable for soups and stews.

Australian Aborigines use the seeds of purslane to make seedcakes. Greeks, who call it andrakla (αντράκλα) or glystrida (γλυστρίδα), use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil. They add it in salads, boil it, or add it to casseroled chicken. In Turkey, besides being used in salads and in baked pastries, it is cooked as a vegetable similar to spinach. Similarly, in Egypt, it is known as reglah رجلة and cooked as a vegetable stew. Called Bakleh in SyrIA and Lebanon, is eaten raw in a famous salad called fattoush, and cooked as a garniture in fatayeh (triangular salted pastries). In Albania, known as burdullak, it also is used as a vegetable similar to spinach, mostly simmered and served in olive oil dressing, or mixed with other ingredients as a filling for dough layers of byrek. In the south of Portugal (Alentejo), baldroegas are used as a soup ingredient. In Pakistan, it is known as qulfa and is cooked as in stews along with lentils, similarly to spinach, or in a mixed green stew.

As a companion plant, purslane provides ground cover to create a humid microclimate for nearby plants, stabilizing ground moisture. Its deep roots bring up moisture and nutrients that those plants can use, and some, including corn, will follow purslane roots down through harder soil that they cannot penetrate on their own (ecological facilitation). It is known as a beneficial weed in places that do not already grow it as a crop in its own right.

These seeds are MOFGA Certified Organic.

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