In the last 3 years, Golden Purslane has become an on farm favorite salad green. It has a juicy refreshing taste with a sour edge that livens up a salad.
Last year we also grew a seed crop.
Golden Purslane produces small yellow flowers that only last a short time. (I have yet to catch them in picture.) They then form a small green fruit in the center of the leaves. After a bit you can peel off the cap of this fruit to find some small black seed.
I was told that this is the perfect time to pull purslane plants for seed. So we did.
We cut the whole plants and packed them into bins to bring them back to the barn.
The succulent plants were still juicy and delicious at this point.
We spread the plants out in a single layer on a tarp and added a few fans for ventilation.
Over the next month the fruit dried up and opened to reveal thousands of small shiny black seeds.
The plants stayed succulent for quite a while. After 4-5 weeks the stems started to shrivel. Around that time most of the fruit had opened.
We took the plants outside and shook them over a big tarp. The seed easily shattered. We tossed the green plants aside and collected the dried chaff and seeds.
At this point we proceeded as normal to clean the seed with screens and fans. These plants were full of seed! (Such as we did with this Brassica seed.)
Thanks to Frank Morton and Tom Stearns who told me I should pull these plants. They were right.