Claytonia perfoliata - Miner's lettuce

The Claytonia perfoliata, also known as Winter Purslane or Cuban Purslane, is a small annual plant belonging to the same botanical family as purslane. It has slightly succulent, crisp, fleshy leaves with a very mild flavor, somewhat reminiscent of watercress. They are primarily consumed in winter, raw in salads for added flavor or cooked like spinach. Winter Purslane is grown in partial shade or shade, in garden soil that remains consistently moist to very wet.

Cuban Purslane belongs to the Montiaceae or Portulacaceae family, depending on the classification. It is a botanical species native to North and Central America. While this annual plant is similar to purslane, it is more decorative, with its opposite, fleshy, thick leaves that lack veins and have petioles, spoon-shaped or cone-shaped at the top. The floral stems appearing to pass through the leaves give the plant an elegant and peculiar appearance. The small white flowers are clustered and bloom from May to August. The seeds are very fine, black, and shiny. This plant grows to be 25 cm (10in) tall, as well as wide, sometimes more.

Winter Purslane can be harvested late in autumn, at a time when salads are scarce in the vegetable garden.

In cuisine, the taste of Winter Purslane is a compromise between purslane and spinach. The leaves and stems can be consumed raw or cooked, but it is most often enjoyed raw because it "melts" a lot when cooked. Raw, its watery, slightly greasy texture brings freshness to mixed salads. On its own, it is best with a drizzle of olive oil and a hint of lemon juice or balsamic vinegar. Cooked, it is eaten like spinach: with butter, in a gratin, or sautéed.

Maintenance: Pinch the stems when the plants reach about 10 cm (4in).

Harvest: 2 to 3 months after sowing; remove the stems without cutting too short to allow regrowth.

Prefer young shoots, which are more pleasant in the mouth and even melting.

Storage: Winter Purslane is best consumed shortly after harvest but can be stored in the refrigerator vegetable drawer for 2 to 3 days, wrapped in absorbent paper.

Gardener's Tips

Harvest the seeds to sow them again the following year.