Winter purslane is enjoying a steady rise in popularity. In the winter season, when fresh, leafy greens are scarce, purslane offers a pleasant change to the kitchen table. It is rich in vitamin C, magnesium, calcium and iron. It is a valuable source of nutrition, freshness, and diversity.
Sow in the beginning of September in rows 10 cm apart. Keep weed free and harvest the leaves in several cuttings. (Caution: Do not cut too deep so as not to cut the root.) From November to April you can keep cutting. Prepare cooked, in raw salads, or prepare as leafy greens like spinach.
Sowing quantity 100 g/Are