Oatmeal AI
Below is a list of all known varietals for Purslane. Click on a varietal name to view more detailed information.
| Varietal Name | Description | Soil Texture | pH Range | Organic Matter | Salinity Level | Hardiness Zone | Humidity | Water (in/wk) |
|---|---|---|---|---|---|---|---|---|
| French Purslane | A European variety known for its tender leaves and mild flavor, often used in soups and as a leafy green. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Garden Purslane | A cultivated variety with thick, succulent leaves and a mild flavor, popular in salads and stir-fries. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Golden Leaf Purslane | A variety with bright yellow leaves, offering a mild flavor and used as an edible garnish. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Golden Purslane | Known for its golden-colored stems and slightly less acidic taste, often used in salads and soups. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Green Purslane | The common variety with green stems and leaves, high in omega-3 fatty acids and used in diverse culinary applications. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Hairy Purslane | Distinguished by small hairs on the stems, this variety is often used in traditional dishes for its unique texture. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Japanese Purslane | Characterized by its slightly larger leaves and mild flavor, popular in Japanese cuisine as a fresh green. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Large Leaf Purslane | Features larger leaves and is prized for its juicy, crunchy texture, often eaten fresh. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Prostrate Purslane | A low-growing variety that spreads across the ground, commonly used in ground cover and edible landscaping. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Pussley Purslane | A variety native to North America, known for its small, green leaves and slightly tart flavor, often used in salads. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Red Purslane | This variety has reddish stems and leaves with a slightly sour taste, often used in salads for color and flavor contrast. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Summer Purslane | A heat-tolerant variety that thrives in warm climates and has a crisp, refreshing flavor. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Wild Purslane | A more robust, wild version of purslane with a slightly tangy flavor, often foraged and used in regional dishes. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Winter Purslane | Also known as miner’s lettuce, this variety is more cold-tolerant and has a milder flavor, commonly used in salads. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate |