Baby Leaf, or young leaves, are leafy vegetables that are harvested and eaten raw at a very early stage of growth. They contain a lot of vitamins, minerals and antioxidants, sometimes up to 40 times more than adult vegetables. Young leaves are the basic ingredient of a healthy and low-calorie diet. They have an attractive appearance and a very distinct, condensed flavor.
Vegetable purslane ( Portulaca oleracea) is a little-known vegetable plant. It is an annual plant that probably comes from India. It creates fleshy, highly branched, creeping shoots, up to 50 cm long. The stems are smooth and interestingly colored purple-red. On the stems, oval or obovate, thick and fleshy leaves are arranged opposite. The entire shoots with leaves are the edible part of purslane. They are characterized by a refreshing, salty-sour taste. Purslane leaves and stems are rich in protein, folic acid, vitamins PP, B, A and C, antioxidants, and minerals such as calcium, phosphorus, copper, iron, magnesium, manganese, zinc and selenium. They can be eaten raw or cooked. Eating vegetable purslane on a regular basis prevents cardiovascular disease and cancer, and supports the functioning of the nervous system.
Purslane seeds can be sown in containers throughout the year or directly into the ground throughout the growing season. The seeds are sown in projections or in rows spaced several centimeters apart, to a depth of 0.5 cm. Seeds require a temperature of 20-30 ° C to germinate quickly. The first harvest of leaves can be carried out 3-4 weeks after sowing, when they reach a height of 5-8 cm. Two harvests of leaves can be harvested from one seeding. The purslane has high cultivation requirements. Requires a sunny and warm position as well as a light and humus substrate with high water capacity. Garden peat works best for home cultivation of vegetable purslane. Plants have very high water requirements. Even a slight lack of moisture in the substrate causes the seedlings to die completely. They can bear this shedding perfectly.