How to Grow Purslane (Gelang Pasir) from Seed in Malaysia
How to grow edible purslane (gelang pasir) in Malaysia: surface sowing tiny seeds, sandy mix, light watering, pests and cut-and-come-again harvests.
- Difficulty
- Easy
- Days to harvest
- 30–45 days
- Updated
- 2026-11-05
Yes, edible purslane (Portulaca oleracea, gelang pasir, sekenduk) is one of the easiest greens for hot, sunny spots in lowland Malaysia. It shrugs off heat and dry spells that would wilt most vegetables, and from seed you can start cutting in about 30–45 days, then keep cutting as it regrows. The one tip that matters most: the seeds are tiny and need light to germinate, so press them onto the surface and do not bury them. After that, the main way to lose purslane is to drown it.
Quick facts
| Item | Purslane |
|---|---|
| Sun | Full sun, 6 hours or more |
| Sowing | Surface sow; press in, do not cover |
| Germination | 5–10 days |
| Spacing | Thin to 15–20 cm apart |
| Days to harvest | About 30–45 days, then cut-and-come-again |
| Container | Shallow is fine: 10–15 cm deep troughs, trays or wide pots |
| Support | Not needed |
| Temperature | Germinates best at 24–32°C; grows at 22–38°C |
Edible purslane or moss rose?
Purslane is a close relative of the ornamental moss rose (Portulaca grandiflora, bunga ros jepun). Edible purslane has flat, paddle-shaped leaves, reddish stems and tiny yellow flowers, and it is grown as a vegetable. Moss rose has narrow, needle-like leaves and big showy flowers in many colours, and it is grown as a flower, not for eating. If you want the flowering kind, see:
Purslane also turns up as a garden weed. Do not confuse it with spurges (Euphorbia weeds), small plants with thin stems that ooze white milky sap when broken. Purslane has thick, juicy stems with clear sap. Growing it from seed in its own container removes the guesswork.
Choosing a spot and container
Give purslane the hottest, sunniest place you have: a rooftop, a west-facing balcony, the edge of a driveway, or a sunny yard. In shade it grows thin and floppy.
Its roots are shallow, so a wide trough, styrofoam box or hanging basket is enough, even on a balcony railing. Drainage holes are essential; terracotta pots dry out faster after rain.
Soil and potting mix
Purslane prefers a gritty, fast-draining mix and does not need rich soil:
- 2 parts garden soil or potting mix
- 1 part coarse sand or burnt rice husk (sekam bakar)
- A small handful of compost per pot
Avoid heavy, sticky clay and pure cocopeat, which stays wet for too long.
How to sow purslane step by step
- Fill and water. Fill the container to just below the rim and water it well. Let excess water drain.
- Mix seed with sand. The seed is as fine as dust. Mix a pinch with a spoonful of dry sand so you can spread it evenly.
- Scatter. Sprinkle the seed-and-sand mix thinly over the surface.
- Press, do not cover. Press lightly with your palm or a flat piece of wood so the seeds touch the moist mix. Do not cover them with soil; they need light to germinate.
- Keep the surface just moist. Mist with a spray bottle once or twice a day. Heavy watering washes the seeds away. In heavy rain, move the container under shelter until seedlings appear.
- Watch for seedlings. They usually appear in 5–10 days as tiny red-stemmed sprouts.
- Thin. When seedlings have a few leaves, thin to about 5 cm, then to 15–20 cm as they spread. The thinnings are edible.
Purslane Seeds
Succulent, lemony leafy green that shrugs off heat and dry spells — great blanched or in salads.
Watering in hot and rainy weather
- Hot, dry spells: purslane is succulent and stores water in its leaves and stems. Water when the top 2–3 cm of mix is dry, usually every 2–3 days in full sun. A little wilting at midday is normal; it recovers in the evening.
- Rainy season: this is when purslane struggles. Sharp drainage is the key. Raise pots on bricks, move them under the roof edge during long wet spells, and never let a saucer fill with water.
- Water at the base, in the morning.
Not sure how often to water your pot size in your spot?
Feeding
Purslane needs very little feeding. Too much fertilizer gives soft, sappy growth that rots easily.
- A little compost in the mix at sowing is enough to start.
- From week 3, give a light liquid feed every 2–3 weeks, at half the label strength.
- After a big harvest, a light feed helps the next flush.
Common problems and pests in Malaysia
- Stem and root rot. Stems turn black and mushy at the base, usually after days of rain or overwatering. Pull affected plants, improve drainage, and water less.
- Aphids. Small insects on young tips. Hose off or use a mild soap spray.
- Mealybugs. White cottony clusters at the leaf joints, more common in dry weather. Wipe off with a cotton bud dipped in diluted alcohol, or spray neem oil.
- Snails and slugs. They enjoy the soft leaves after rain. Hand-pick at night.
- Leggy, pale plants. Not enough sun.
Harvesting
Start cutting when plants are bushy and stems are 10–15 cm long, usually about 30–45 days after sowing.
- Cut the top 5–10 cm of each stem with scissors, leaving a few leaves on the plant. New shoots grow from the leaf joints and can be cut again in 2–3 weeks.
- Young stems and leaves are the most tender. Older stems become tougher.
- Purslane has a mild, slightly sour taste that is stronger in the morning and milder in the afternoon, so pick at the time of day you prefer.
- Use it raw in salads and ulam, blanched with a little garlic oil, or added at the end of soups and stir-fries.
Controlling self-seeding
Purslane flowers open for a few morning hours and quickly set lots of tiny seed, which sows itself into every pot and crack. Pinch off flowers if you do not want that, or let one pot set seed for your next batch.
FAQ
Why did my purslane seeds not come up? They were probably buried too deep or washed away. Sow on the surface, press in, and mist rather than pour water.
Why is my purslane rotting? Too much water, poor drainage, or long rainy spells. Use a gritty mix, a pot with good holes, and shelter during heavy rain.
What other greens like hot, sunny spots? Kangkung and bayam also love the heat: