Heirloom Winter Purslane Herb, 100+ Seeds
Winter hearty, a must-have for the herb garden is Winter Purslane, and it's so easy to grow from herb seeds!
Other names are Indian Lettuce and Miner's Lettuce which was given to the herb plant because it was eaten
in great quantities as a salad green during the gold rush years. It is rich in Vitamin C so it helps prevent scurvy,
and it is a native to the west coast of North America and was in great supply in the winter months. The
Winter Purslane plant is considered to be both a medicinal herb as well as a culinary herb, and it is so easy
and rewarding to grow!
Winter Purslane is a hardy, frost-tolerant herb plant. The leaves are succulent and have a fairly neutral,
fresh taste. The flavor is best before the plant flowers, so cut the leaves when they are young if they are
for salads. The flowers will form on stems, and they are small, white and in clusters. The Winter Purslane
herb loves to be harvested! Cut the leaves and more will be produced. It is a prolific self-sower. Many herb
gardeners prefer to grow it in a container to keep it from spreading too much. Keep the container near the
kitchen for easy access. Miner's Lettuce plants are great herbs to enjoy nearly year round! Winter hearty.
Season: Annual
USDA Zones: 5 - 9
Height: 10 - 20 inches
Bloom Season: Mid spring to mid summer
Bloom Color: White
Environment: Full sun to full shade
Health benefits of Purslane
This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; nonetheless, it is rich in
dietary fiber, vitamins, and minerals.
Fresh leaves contain surprisingly more omega-3 fatty acids (?-linolenic acid) than any other leafy vegetable plant.
100 grams of fresh purslane leaves provide about 350 mg of ?-linolenic acid.
Research studies show that consumption of foods rich in ?-3 fatty acids may reduce the risk of coronary heart disease,
stroke, and help prevent the development of ADHD, autism, and other developmental differences in children.
It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green
leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also
required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A
is known to help to protect from lung and oral cavity cancers.
Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and
carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.
Furthermore, present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyaninsand the
yellow beta-xanthins. Both pigment types are potent anti-oxidants and have been found to have anti-mutagenic
properties in laboratory studies. [Proc. West. Pharmacol. Soc. 45: 101-103 (2002)].
Preparation and serving methods
The stems and flower buds are also edible. Trim the tough stems near roots using a sharp knife. Cook under low
temperature for a shorter period in order to preserve the majority of nutrients. Although antioxidant properties
are significantly decreased on frying and boiling, its minerals, carotenes and flavonoids may remain intact with steam cooking.
Here are some serving tips:
Fresh, raw leaves can be used as salad and as vegetable juice.
Fresh, tender leaves are used in salads. Sautéed and gently stewed stems and leaves served as a side dish with fish and poultry.
It has also been used in soup and curry (Goni soppu curry) preparations and eaten with rice and ragi cake (ragi mudde) in many mouthwatering purslane recipes in South Indian states.
Stew fried and mixed with other greens such as spinach and vegetables are favorite dishes among Asians.
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