Besides winter purslane, there is also true purslane, also called summer purslane (Portulaca oleracea). It originates from African regions. Therefore, it is not so frost-resistant. The plant also grows wild as a pioneer plant and is sometimes even called a weed.

Summer purslane is an annual leafy vegetable. It contains many vitamins (C, A, E) and valuable ingredients such as omega-3 fatty acids. Likewise, flavonoids, coumarins, saponins and oxalic acid have been found in the plant. It also contains calcium, iron, potassium and zinc. The leafy vegetable was already known as a medicinal herb in the Middle Ages. Even Hildegard von Bingen described it in her teachings on medicine. It has an acidic spicy salty taste and is suitable for salads, curd dips. Therefore, it is preferred to use it raw. Older leaves contain more bitter substances.

Cultivation and care

The cultivation of the leafy vegetable is very uncomplicated. It can also be cultivated in the balcony box. From mid-May to mid-September, summer purslane can be sown continuously in several batches outdoors, as broadly as possible. It is a light germinator. Therefore, it should not be covered with a lot of soil. In case of too dense stand, it will be separated. Summer purslane is very fast-growing. Accordingly, it can be harvested after 4-6 weeks. It should be cut only close to the ground. In this way it will grow again and again. Before harvesting it can be properly watered, then the leaves will be particularly juicy. After flowering, the taste decreases.

Simple recipe with Greek salad

  • 200g summer purslane
  • 1 cucumber, 1 red bell pepper and 1 yellow bell pepper
  • 3 tomatoes
  • Some sheep cheese (feta)
  • Dressing of olive oil, balsamic vinegar, salt, pepper

Wash all the vegetable ingredients, cut them into bite-sized pieces and mix them in a bowl with the dressing. Allow to infuse a bit and mix with crumbled feta cheese. Serve with pita bread or plain farmhouse bread that has been toasted, rubbed with garlic and spread with butter, if desired.