Purslain is a hardy, annual plant. Most of the cultivated kinds are but improved forms of the Common Purslain (P. oleracea), introduced into this country from Europe, and so troublesome as a weed in most vegetable gardens.
Stem usually about a foot in length, succulent and tender; leaves fleshy, broad and round at the ends, and tapering to the stalk; flowers yellow, resting closely in the axils of the leaves; the seeds are black, exceedingly small, and retain their germinating powers ten years.
Soil, Propagation, and Culture.—Purslain thrives well in all soils,—dry, wet, or intermediate; and is propagated by seeds sown in shallow drills at any time from April to July.
Use.—The plants may be cut for use when they have made a growth of four or five inches. They are mixed in salads, eaten boiled as Spinach, or pickled.
The species and varieties are as follow:—
Common Purslain.
Portulaca oleracea.
Abundant in gardens, cultivated fields, and waste grounds. The Green and the Golden Purslain are improved sub-varieties. The Common Purslain is used in all the forms in which the cultivated sorts are used; and, though some of the latter are considered more succulent, the difference in quality will scarcely repay the cost of cultivation, where the present variety would be the ceaseless competitor for the supremacy.
Golden Purslain.
Pourpier doré. Vil. P. oleracea var. aurea.