Purslane
A fast-growing summer vegetable with tender leaves. Perfect for salads and easy to grow in open ground or greenhouse. This green purslane is the hardiest variety, also suitable for freezing.
1 bag ≈ 10 grams ≈ 15,000 seeds
Specifications
| Type of product | Vegetable seeds |
| Sowing month indoors | March–May |
| Seeding time outdoors | May–August |
| Harvest time | June–October |
Tips
Sowing: From May to September under glass or from June (also until September) outdoors. The sowing soil should be nutrient-rich and especially moist. Sow widely or in rows, avoiding sowing seeds too close together. You can do this by mixing the seeds with sharp sand before spreading.
Keep the seedbed well moist. Cover the seeds with transparent plastic foil to promote germination. After a few days, you will usually see a reddish tint from the emerging seedlings. Then remove the plastic. Keep the soil moist but try to keep the foliage as dry as possible. This reduces the risk of damping-off (where the stems rot at the base and the plants fall over).
Harvest: From about 3 weeks after sowing.
Storage: In the vegetable drawer of the fridge or frozen.
Sowing: From May to September under glass or from June (also until September) outdoors. The sowing soil should be nutrient-rich and especially moist. Sow widely or in rows, avoiding sowing seeds too close together. You can do this by mixing the seeds with sharp sand before spreading.
Keep the seedbed well moist. Cover the seeds with transparent plastic foil to promote germination. After a few days, you will usually see a reddish tint from the emerging seedlings. Then remove the plastic. Keep the soil moist but try to keep the foliage as dry as possible. This reduces the risk of damping-off (where the stems rot at the base and the plants fall over).
Harvest: From about 3 weeks after sowing.
Storage: In the vegetable drawer of the fridge or frozen.
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