Portulaca oleracea seed

LATIN NAME: PORTULACA OLERACEA

COMMON NAME: Purslane

The purslane mats the low, spreading stems with the thick, fleshy, spoon-shaped leaves and the small, bright-yellow, five-petalled flowers that open through the summer, the plant covering the ground with the juicy, succulent green. The stems and the leaves carry the fresh, slightly tangy taste, and they stay crisp in the heat. The plant grows fast into the dense, edible carpet, and it stands the heat and the dry spells very well. It likes the sun, and the light, well-drained soil.

Scientific Research & Plant Biotechnology

In the purslane family, the species has a long, practical record in the studies of the succulent vegetables, and it appears in the research on the leaf oils, the nutrient chemistry and the drought tolerance. The food scientists value the fresh, tangy greens, while the agronomists note the way the plant stays crisp in the heat. The seed biology fills out the picture, and the growers of the easy summer salads keep the species in their catalogues.

Ecological & Economic Value & Wide Applications

In the sunny garden, the purslane mats the soil and feeds the table. The juicy, tangy leaves serve the salads, the soups and the cooked dishes for the ages, the plant makes the living mulch in the hot, dry ground, and it seeds itself freely. It grows well in the light, well-drained, sunny soil. Bright, easy and drought-hardy.

To grow the Purslane from seed,

Scatter the seeds thinly over the surface of the sandy flat, then press them in gently, keep the flat in the warm, bright spot and mist lightly

Keep the flat on the dry side once the seedlings are up, and give them the full sun. The carpet spreads fast in the heat.

. The seedlings shoot up within a week, and they grow on fast. Plant the young plants in the sunny, light ground, and the yellow flowers will mat the soil through the summer.

This hardy herb plant requires relatively less water and soil nutrients and grows well sunny sunny climates.
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 (a-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provide about 350 mg of alpha-linolenic acid. Research studies show that consumption of foods rich in omega-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 an essential vitamin for vision. it is also required to maintain healthy mucusa 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-cyanins and the yellow beta-xanthins. Both pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies.