Baby Leaf - young leaves - are leaf vegetables that are eaten raw at a very early development stage. They contain plenty of vitamins, minerals and antioxidants, in some cases even 40 times more than the mature plants. Young leaves are one of the foundations of a healthy, low calorie diet. They look great and have a distinct, concentrated taste.

Purslane (Portulaca oleracea) is a relatively unknown vegetable plant. This annual plant most probably originates from India. It develops fleshy, branched, crawling shoots that grow up to 50 cm long. Pairs of oval or egg-shaped, thick and fleshy leaves grow on stems that are smooth and purple-red coloured. The whole shoots with leaves are the edible parts. Their refreshing, salty-sour taste is very characteristic. Purslane leaves and stems are rich in protein, folic acid, vitamins PP, B, A, C, antioxidants and minerals, such as calcium, phosphorus, copper, iron, magnesium, manganese, zinc and selenium. You may eat them raw or cooked. Regular consumption of purslane prevents from cardiovascular diseases and cancer as well as supports functioning of the nervous system.

Common purslane seeds may be sown all year long to containers or all vegetation season directly to the ground. Seeds are sown 0.5 cm deep by hand or in rows a few centimetres apart. Seeds need temperature between 20 and 30°C to germinate quickly. First leaves may be harvested already 3 - 4 weeks after the sow when they have reached 5 - 8 cm in height. One sow allows you to harvest leaves twice. Purslane has high requirements in terms of the cultivation. It needs a sunny and warm site and light, humous soil wih high water capacity. Peat will work best in home cultivation of common purslane. These plants require plenty of water. Even the slightest water shortages in the ground may cause the seedlings to die. They handle water-logging very well, though.

A package contains 1.5 g of Baby Leaf common purslane seeds, as well as the sow-by date and growing instructions.

• Weight: 1.5 g
• Use: direct consumption - raw or cooked
• Harvest time: 3 - 4 weeks after the sow
• Vegetation form: annual
• Foliage: oval, egg-shaped, thick, fleshy leaves
• Site: sunny, warm; light, humous soil with high water capacity; indoors - preferably peat