Green Purslane Seeds - Succulent Culinary Greens

Add a fresh texture to your kitchen garden with green purslane, a warm-season annual grown for its fleshy leaves and tender stem tips. The succulent greens offer a mild, tangy bite in salads and can also be added to cooked vegetable dishes. Keep a pot near your other culinary greens and harvest small amounts while the growth is young and tender.

Choose your seed size

This listing is for seeds to plant, not live plants or harvested leaves. Select from:

• 300-seed packet
• 1,000 seeds
• 1/4 oz pack
• 1 oz pack

Weight-based packs are sold by weight; seed counts vary. This listing is for green purslane, not golden purslane.

Plant details

• Common name: Green purslane
• Botanical name: Portulaca oleracea
• Life cycle: Warm-season annual
• Harvest: Young leaves and tender stem tips
• Approximate height: 6–12 inches, depending on conditions
• Light: Full sun
• Soil: Well-drained garden soil or container mix
• Uses: Salads, mixed greens, soups, and cooked vegetable dishes

When to sow

Direct sow after frost danger has passed and the soil has warmed. For an earlier start, sow indoors approximately four weeks before your expected last frost, then gradually acclimate seedlings to outdoor conditions before transplanting.

Starting from seed

1. Prepare a fine, level seedbed or fill a clean container with moist seed-starting mix.
2. Scatter the tiny seeds sparingly and press gently onto the surface. Do not bury them; light helps germination.
3. Mist or water gently to keep the surface consistently moist without washing seeds away.
4. Provide warmth, approximately 70–85°F. Germination may take around 14–21 days, with timing varying by conditions.
5. Thin established seedlings to approximately 9–12 inches apart for mature growth.

Growing care

Choose a sunny location with good drainage. Use containers with drainage holes and avoid keeping roots waterlogged. Although established purslane tolerates some dry conditions, regular watering supports tender growth for harvest.

Keep seedlings free of competing weeds and feed only as needed, following directions for a fertilizer suitable for edible vegetables. Inspect plants regularly and remove damaged growth.

Harvesting

Once plants have enough growth, snip young leaves and stem tips with clean scissors. Leave approximately 2 inches of stem and sufficient healthy foliage to support further growth. Repeat harvests depend on growing conditions and plant health.

Harvest often for tender greens. Wash thoroughly before use and discard tough or damaged material.

Kitchen ideas

Use small amounts to add a succulent crunch to salads, or mix with other greens in cooked dishes. Leaves and tender stems can be added to soups and vegetable sautés. This is a culinary crop, not a medicinal product.

Keep plants contained

Purslane can self-seed and spread. Remove unwanted seedlings and prevent seed set where you do not want it to establish. Do not assume cultivated purslane is non-invasive.

Use only correctly identified plants grown from your labeled seed. Do not substitute unknown wild plants that resemble purslane.

Seed storage

Keep unused seeds sealed in a cool, dry, dark place away from moisture and temperature extremes. Seeds are intended for planting, not direct consumption.