Fast growing with large, fleshy leaves, golden purslane has a nutty, peppery flavour and is salty on the tongue, adding a welcome contrast to plainer salad leaves. This ancient crop can be used raw in salads, sautéed as a side dish or cooked like spinach. Purslane can even be used as a substitute for okra. Rich in nutrients and omega-3, purslane can be used in the same way as spinach, both raw and cooked.
Each packet contains roughly 1500 seeds.
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Sow from February onwards under cover or outdoors in April/May. Cover the seeds and keep the soil moist. Germinate at 15-18 C.