Lyla Lindsey
Purslane is a succulent herb that grows in Australia, and is considered a weed by some. It is a summer plant, growing flat on the ground and spreading its branches out. It is native to most of the world, including Australia, and is extensively used by Aboriginal and Torres Strait Islander peoples. It is a nutritious plant, providing high levels of omega-3 fatty acids, vitamins and minerals. It can be eaten raw or cooked, and is commonly used in salads, soups and as a garnish. It can be grown from seeds or cuttings, and requires full sun, moist and well-drained soil.
| Characteristics | Values |
|---|---|
| Plant type | Succulent herb |
| Annual | Yes |
| Appearance | Flat on the ground, grows up to 50 cm wide |
| Leaves | Fleshy, rounded and flat, 1.5–2.5 cm long and up to 1 cm wide |
| Stalks | Green, can turn red-purplish when older or stressed by lack of water, extend and branch out up to 30 cm along the ground |
| Flowers | Yellow, 3–6 mm wide, with five petals, appear in the middle of the day for a few hours |
| Fruit | Small lidded capsule, 3–4 mm wide, filled with tiny black, shiny seeds |
| Growth | Spreads from a central crown |
| Growth time | Seeds germinate in around 7-10 days at a soil temperature of 15-35°C |
| Soil | Well-drained, enriched with organic matter |
| Sunlight | Full sun, at least 6 hours a day |
| Watering | Keep the soil moist but never wet or dry |
| Climate | Grows in summer, in warm temperate, sub-tropical, and tropical climates |
| Nutrition | High levels of omega-3 fatty acids, minerals, and vitamins |
| Edibility | Whole plant is edible, can be eaten raw or cooked |
| Common names | Purslane, Munyeroo, Sea purslane, Shoreline purslane |
| Weed | Yes |
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What You'll Learn
Purslane is an edible weed in Australia
Purslane, also known as munyeroo in the Dyari language of South Australia, is a summer plant that spreads its crawling branches across Australia during the warmer months. It is a succulent herb that grows flat on the ground and can grow up to 50 centimetres wide. It is native to most parts of the world, including Australia, and is considered a problematic weed by some. However, it is also a highly nutritious edible plant, providing high levels of omega-3 fatty acids, minerals, and vitamins. It can be eaten raw in salads or cooked in dishes like stir-fries. The whole plant is edible, including the flowers, leaves, stalks, and seeds.
Purslane is an annual plant, completing its life cycle in a single growing season. It typically grows in full sun, moist, and well-drained soil. It is best to choose a location that receives at least six hours of sunlight daily. The seeds can be sown directly into the garden or raised in trays and transplanted once established. These seeds normally produce faster-growing and stronger seedlings. Purslane seeds do not require any treatment before sowing and should be sown about 3 millimetres deep and 30 centimetres apart. The soil should be kept moist but not wet or dry, with a temperature of 15-35°C for germination, which usually takes about 7-10 days.
Young purslane plants need protection from pests, pets, and weather conditions until they are established. Once mature, the plant will flower, producing small yellow flowers that only appear for a few hours in the middle of the day. It will then produce seeds and die off. The seeds can be collected and mixed with water or egg to make seed cakes. Purslane can also be grown in containers, but additional fertiliser may be needed to encourage healthy growth.
In Australia, one variety of purslane is sea purslane, a native ground cover with fleshy green leaves and red-green stems. It is commonly found growing on coastal sand dunes and is drought-tolerant once established. Sea purslane is edible and can be eaten fresh, pickled, or added to savoury dishes. It has a salty, slightly bitter or acidic flavour. It is important to note that purslane contains moderate amounts of oxalic acid, so it should be consumed in small quantities or with dairy to mitigate any potential anti-nutrient effects.
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It's a summer plant, growing in hot, dry conditions
Purslane is a summer plant, thriving in hot, dry conditions. It is an annual plant, completing its entire life cycle in a single growing season. Purslane is a succulent herb that spreads out flat on the ground, growing up to 50 centimetres wide. It is a low-maintenance plant, well-suited to the hot, dry summers of Australia.
Purslane is native to most of the world, including Australia, and is known by the name "munyeroo" in the Dyari language of South Australia. It grows in various environments within Australia, from the tropics and inland deserts to the coastal areas of south-eastern Australia and alpine regions.
As a summer plant, purslane appears each year as the weather warms up in October or November and develops into large, ground-covering mats by the end of summer. It spreads from a central crown and prefers full sun, requiring at least six hours of sunlight per day. While it can tolerate some shade, it thrives in open, sunny areas.
Purslane is well-adapted to hot, dry conditions. It grows best in well-drained soil that is moist but not waterlogged. The soil should be enriched with organic matter, such as aged animal manure or compost. Purslane seeds can be sown directly into the garden or started in trays and later transplanted. These seeds do not require any special treatment before sowing and should be sown about 3 millimetres deep and 30 centimetres apart.
Purslane is a hardy plant that can cope with summer heat and drought-like conditions. It is a low-maintenance plant that can be grown in gardens or containers. Once established, purslane requires minimal care and is tolerant of neglect. However, occasional watering during hot, dry periods can be beneficial.
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It's a low-maintenance plant, requiring little care
Purslane is a low-maintenance plant that is native to most parts of the world, including Australia. It is a succulent herb that grows flat on the ground and is highly nutritious, providing high levels of omega-3 fatty acids, vitamins, and minerals. It is a summer plant, spreading its crawling branches across scorched ground during the warmer months.
Purslane is an easy plant to care for and can cope with the summer heat in Australia. It is a fast-growing flowering plant that thrives in dry but not parched soil. It should not be overwatered, and it is best to give it a drink when the top of the soil is dry to the touch about an inch down. It grows well in full sun or semi-dry conditions and can be grown outdoors. It is susceptible to pests to a degree.
Purslane does not need fertilizer to survive, although when newly planted, adding some compost to the soil or a slow-release fertilizer can enhance growth and encourage better flower production. It is perfect for hanging baskets and containers, and you can grow six 4-inch plants in a 12-inch pot. Choose a container with good drainage holes as the plant loves hot, dry conditions. No additional feeding is necessary.
To prevent purslane from taking over your garden area, trim the plant back by 2 inches when needed. Gardeners often harvest the entire succulent before it flowers. Purslane will keep blooming and spreading into fall if you pinch off spent blooms. The plant is frost-tender and will be killed by the first freeze in fall. It is easily removed from the garden when unwanted.
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It's a nutritious plant, providing omega-3 fatty acids
Purslane is a highly nutritious, leafy green vegetable that is native to most parts of the world, including Australia. It is a low-maintenance, succulent herb that grows flat on the ground and can be eaten raw or cooked. While it is often considered a weed, purslane is packed with nutrients, including omega-3 fatty acids, antioxidants, and various vitamins and minerals.
Omega-3 fatty acids are important fats that the human body cannot produce on its own. Therefore, they must be obtained through diet. Purslane is an excellent source of omega-3 fatty acids, containing significantly higher levels than other leafy greens such as spinach. It is rich in alpha-linolenic acid (ALA), an essential omega-3 fatty acid for human nutrition. A 100-gram serving of purslane leaves provides about 300-400 mg of ALA. Purslane also contains small amounts of eicosapentaenoic acid (EPA), an omega-3 fat that is typically found in animal products and algae.
In addition to its high omega-3 content, purslane is a good source of potassium, magnesium, calcium, and other essential minerals. It also contains antioxidants such as vitamins A and C, alpha-tocopherol, beta-carotene, and glutathione. These antioxidants provide purslane with its anti-inflammatory and antimicrobial properties, making it a potentially valuable ingredient in cosmetic products.
Purslane's flavour is described as slightly sour or salty, and its leaves and stems have a juicy texture. The young leaves and fresh stalks are best suited for raw consumption in salads or sandwiches, while older stalks can be cooked in dishes like stir-fries or pies, retaining their crunch. However, it is important to note that purslane contains moderate amounts of oxalic acid, so it should be consumed in moderation or paired with dairy to mitigate any potential anti-nutrient effects.
Overall, purslane is a nutritious plant that offers a wealth of health benefits due to its high content of omega-3 fatty acids, antioxidants, and essential minerals. Its versatility in culinary applications and potential medicinal uses make it a valuable plant that deserves recognition beyond its reputation as a mere weed.
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It can be grown from seeds or cuttings/divisions
Purslane is a summer plant that grows in Australia. It is a succulent herb that grows flat on the ground and is native to most of the world, including Australia. It is a low-maintenance plant that can withstand the summer heat. It is also known as a weed and has been used as food and medicine for thousands of years.
Purslane can be grown from seeds or cuttings/divisions. If you're growing it from seeds, you can direct-sow them about 0.25 inches deep and 3 inches apart after the last frost date when the soil is warm. Keep the soil moist but not waterlogged. The seeds need light to germinate, and this should take about 7 to 10 days. Once they've sprouted, thin them to about 6 to 8 inches apart. You can also start seeds indoors at least three weeks before the last frost and then transplant them outdoors after the risk of frost has passed.
If you're growing purslane from cuttings or divisions, use a sharp knife or scissors to cut a six-inch-long stem from the parent plant. Remove the leaves from the bottom half of the stem. Then, plant the stem in potting soil, burying half of the stem underground. Place it in an area with bright, indirect light, and keep the soil moist. After about a week, you should see your cutting starting to grow, and it will be ready to be transplanted. You can also cut one-inch pieces of the stem and bury them directly in the garden, about a quarter of an inch deep.
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Frequently asked questions
Purslane is a succulent herb that grows flat on the ground. It is an annual plant, completing its life cycle in a single growing season. It is a low-maintenance plant that can withstand hot summers. It is also edible and nutritious, providing high levels of omega-3 fatty acids, vitamins, and minerals.
Purslane can be found all over Australia, including the tropics, inland deserts, coastal areas, and the Torres Strait Islands. It is often seen growing as a dense carpet on coastal sand dunes and in community gardens.
Purslane is a summer plant, appearing each year as the weather warms up in October/November and developing into large mats by the end of summer.
Purslane grows best in full sun with at least 6 hours of sunlight daily and well-drained soil enriched with organic matter. Prepare the soil by weeding, digging, and adding aged animal manure or compost. Keep the soil moist but not wet, and water when the soil is dry about 5 cm below the surface. Seeds should be sown 3 mm deep and 30 cm apart, and germination takes about 7-10 days at a soil temperature of 15-35°C.
