The first thing to know is that the purslane (Portulaca grandiflora) is one of the most common plants in your garden. It grows from sea level up to around 10 feet high. Its leaves are oval shaped and have two leaflets at each end. The plant’s flowers are white or pinkish purple with five petals and four sepals. Purplish purple flowers are very fragrant and attract butterflies. They are used in perfumes, soaps, shampoos, hair products and other household items.
Purple Portulaca flowers do not last long after they fall off the plant because it dies back to its roots within a few days. When purslane flowers die down their petals don’t drop off like those of other types of roses. Instead they stay attached to the stem until they fall off completely. If you live in a place where there isn’t much rain, then the petals may remain on the plant for several weeks.
Why won’t my purslane flower?
You might ask yourself why doesn’t my purslane flower. There are many reasons why your purslane flower will not bloom. You could have too little light or too much. Your soil could be too dry or moist. Make sure your purslane plant is getting at least six hours of direct sunlight each day. It also needs well-drained soil that is neither too dry nor too moist.
What to do if my purslane flowers are dropping off too early?
If your purslane flowers are dropping off too early, then this is an indication that there is something wrong with the soil. You can add more sand or perlite to the soil to help with drainage. Alternatively, you can water the plant more often. Make sure to water it deeply enough so that the roots get enough moisture.
How do I deal with purslane that has gone to seed?
It is not uncommon for purslane plants to go to seed. The first thing to do is to deadhead the flowers by clipping off the spent blooms as soon as you see them starting to wither. Do not wait for them to drop off on their own because they could easily self-seed in your garden unless you catch them when they are just about to wither and fall off naturally.
You can clip the spent flowers off with scissors or pull them off gently. There is no need to dig out the whole plant unless the infestation is really bad. You may find that when you stop deadheading the plant new growth is stimulated which can result in more flowers being produced. So if you really want more flowers, then leave the dead flowers on the plant.
How do I get purslane to re-seed itself?
Once the purslane has gone to seed it will usually self-seed itself in your garden if there is bare soil available for it to grow in. It is important that you do not pull up the plant or cut off the stems when it goes to seed as this will help it to produce more seeds. All you need to do is to leave the plants where they are and hopefully they will sprout new roots and grow again in your garden.
What should I do if purslane is crowding out my other plants?
You can move the purslane plant from where it is growing to somewhere else in your garden where it is not crowding out other plants. Alternatively, you can harvest all the leaves off the purslane plant before it sets seed. This will encourage the plant to continue growing and it should produce more leaves for you to harvest in the future.
How can I prevent my purslane plants from going to seed?
Once your purslane plants have started to flower and go to seed, there is not much you can do except clip off the spent flowers as they wither and fall off naturally. You can also pull off the flowers and fruit when you see them. If there is no bare soil for the seed to fall on, then it will not self-seed.
How do I use purslane in cooking?
Purslane has a slightly tart flavor and is sometimes eaten raw in salads or as a garnish. It can also be cooked in a similar way that you would cook spinach. It is sometimes used in soups, eggs, and with fish and other seafood. The thick stems can also be cooked and eaten like asparagus.
Purslane contains more omega-3 fatty acids than most other leafy vegetables. It is also rich in Vitamins A, C, and K and is a good source of beta-carotene.
Purslane contains a lot of fiber, and it also has anti-inflammatory properties and antioxidants. This means that it can help to lower cholesterol levels and protect against certain types of cancer.
It is a good idea to add purslane to your diet because it is believed to have anti-aging properties due to the antioxidants that it contains. It also helps in the growth and repair of cells, tissues, and organs.
Is it safe for me to eat the leaves, stems, and seeds of purslane?
Purslane is edible, even the stems and leaves and seeds are edible when cooked. It is safe to eat the seeds of purslane, but you may prefer to discard the seeds before eating or cooking with the plant because they contain a juice that can make them slippery if chewed. It is also preferable to remove the stems and the blackened veins from the leaves before eating.
There are no known cases of people suffering any type of poisoning after eating purslane, but you should not eat any part of the plant if you have a physical allergy to it or if you are unsure if it may be harmful to you.
Can I use my homemade pesto recipe with purslane?
Purslane makes a great addition to pesto recipes. It has a slightly sour flavor that complements the taste of basil. You can add purslane leaves fresh to your pesto or cook them first and then add them. Either way, you will end up with a delicious tasting pesto sauce that you can use to make Italian pasta recipes or as a spread for garlic bread.
You can find many different types of pesto recipes online. The most widely used ingredients in pesto are basil, garlic, pine nuts or almonds, salt, olive oil, and Parmesan cheese. You can also add other ingredients such as sun-dried tomatoes and grilled eggplant.
When you are ready to use your homemade pesto sauce, simply cook your favorite type of pasta and then drain well. Reheat your pesto sauce and add cooked pasta to the pan and toss until the pasta is well coated with the sauce. Serve immediately.
Does my pesto sauce need to be refrigerated?
You do not need to refrigerate pesto sauces that contain purslane if they are stored in a glass or metal container with a secure lid. If the sauce contains Parmesan or other types of cheese, it should be refrigerated because these types of cheese naturally contain mold.
Refrigerating your sauce will help to keep it fresher for a longer time, but it should not be kept chilled for longer than a week. After a week, the ingredients in the sauce, including the purslane, may start to lose their flavor and the color of the sauce may begin to change.
Can I freeze pesto sauce?
Yes, you can freeze pesto sauce that does not contain Parmesan or other types of cheese.
Sources & references used in this article:
Taylor’s guide to growing North America’s favorite plants: proven perennials, annuals, flowering trees, shrubs, & vines for every garden by G Harshbarger, F Helen Field Fischer – 1999 – U of Minnesota Press
Shrub Roses: Paradise in Bloom by B Ellis – 2000 – books.google.com
Your Midwest Garden by M Raff – 2006 – books.google.com
Landscaping with Annuals: Storey’s Country Wisdom Bulletin A-108 by J Riggenbach – 2013 – digitalcommons.unl.edu
Yes, You Can Grow Roses by A Reilly – 1989 – books.google.com
Uncle John’s Flower-gatherers: A Companion for the Woods and Fields by E Von Gal – 2004 – Artisan Books
Second nature: A gardener’s education by J Kincaid – 1999 – Macmillan