Post by whisker on Jul 27, 2011 9:39:37 GMT
History and Tradition
Purslane has been grown for thousands of years both as a vegetable and as a medicinal herb. It was grown in India and China as well as being known to the Ancient Egyptians.
Purslane was also a popular herb in Tudor Britain, around the time of Elizabeth I and although it is still a popular salad herb in Europe (France is its main producer) it is far less well known in Britain.
Description
Purslane is a half hardy annual herb which can reach a height of 30cm and a spread of 60cm. It has thick, soft, trailing stems. The succulent oval green leaves of this herb plant have the taste of mange-tout and are followed by small yellow flowers in late summer which open in the sun and close in the shade.
The variant ‘Aurea’ has golden leaves which make it an attractive and colourful contrast to other salad plants.
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Uses
Both the leaves and the stems can be eaten. A popular culinary herb in France it is used in sorrel soup to help reduce the acidity of the sorrel. Fresh leaves can be added to salads and soups. Stems can also be cut into chunks and added to salads. This herb is one of the ingredients of a traditional Middle Eastern salad called fattoush.
Purslane is a good source of vitamin C and recent research has also shown that this herb is a rich source of Omega 3 fatty acids which help to strengthen the immune system and maintain a healthy heart.
The juice of the fleshy leaves is soothing when applied to bites, burns and eczema.
Site
Pick the leaves regularly from spring to stimulate new growth. Purslane prefers light, well drained soil in a sunny spot. Plenty of water is required for good leaf development although avoid overwatering.
Propagation
Sow seeds in spring under protection at 20°C or alternatively outside in summer when night time temperatures remain above 10°C. Avoid sowing too early or too thickly as seeds are prone to damping off.
Maintenance
Protect young plants from slugs.
Purslane has been grown for thousands of years both as a vegetable and as a medicinal herb. It was grown in India and China as well as being known to the Ancient Egyptians.
Purslane was also a popular herb in Tudor Britain, around the time of Elizabeth I and although it is still a popular salad herb in Europe (France is its main producer) it is far less well known in Britain.
Description
Purslane is a half hardy annual herb which can reach a height of 30cm and a spread of 60cm. It has thick, soft, trailing stems. The succulent oval green leaves of this herb plant have the taste of mange-tout and are followed by small yellow flowers in late summer which open in the sun and close in the shade.
The variant ‘Aurea’ has golden leaves which make it an attractive and colourful contrast to other salad plants.
Uploaded with ImageShack.us
Uses
Both the leaves and the stems can be eaten. A popular culinary herb in France it is used in sorrel soup to help reduce the acidity of the sorrel. Fresh leaves can be added to salads and soups. Stems can also be cut into chunks and added to salads. This herb is one of the ingredients of a traditional Middle Eastern salad called fattoush.
Purslane is a good source of vitamin C and recent research has also shown that this herb is a rich source of Omega 3 fatty acids which help to strengthen the immune system and maintain a healthy heart.
The juice of the fleshy leaves is soothing when applied to bites, burns and eczema.
Site
Pick the leaves regularly from spring to stimulate new growth. Purslane prefers light, well drained soil in a sunny spot. Plenty of water is required for good leaf development although avoid overwatering.
Propagation
Sow seeds in spring under protection at 20°C or alternatively outside in summer when night time temperatures remain above 10°C. Avoid sowing too early or too thickly as seeds are prone to damping off.
Maintenance
Protect young plants from slugs.