Eastern garnish is an annual vegetable plant with early ripening (25-30 days). The stem can be either creeping or upright; the rosette is semi-lifted with a height of 18-21 cm. The leaves are small, oval-oblong, golden-yellow in color, juicy and fleshy, imparting a pleasant slightly pungent taste to dishes.
Culinary application includes fresh leaves and young shoots in salads, soups, sauces, and as a seasoning. The greens are rich in carotene and vitamins A, C, E, K, as well as proteins and carbohydrates, making it a valuable source of nutrients.
Purslane has healing properties: anti-inflammatory action in kidney, liver, and bladder diseases; helps with flatulence, insomnia, increased cholesterol and blood sugar. Due to its bactericidal properties, it can also be used as a natural preservative.
Care for the plant is simple: sowing seedlings in mid-March - seeds are laid at a depth of 4-5 mm, distance between them 1 cm; after germination, covered with film or glass. At the end of May, when the soil is warmed, it is planted in the bed, making shallow furrows with a 15-20 cm interval. Further, only weeding and periodic watering in dry days are required. The plant is rarely affected by pests and diseases.
Harvest begins 20-30 days after germination, when the leaves reach the required thickness; harvesting continues until the beginning of flowering, ensuring constant access to fresh greens.
