An early ripening variety of salad green annual crop. The period from germination to the beginning of economic suitability is 25-35 days. The plants are heat-loving and do not tolerate frost.
The rosette of leaves is semi-raised, 18-21 cm high. The weight of one plant is 70-80 g. The greens have healing properties and are distinguished by a rich multivitamin and mineral composition.
The taste is pleasant, slightly hot, with sourness due to the high content of ascorbic acid.
The leaves and upper parts of young shoots are used as food in salads, soups, and sauces. Pickled purslane is an excellent seasoning for meat dishes.