2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The purslane / Portulaca oleracea / is an annual herbaceous plant of the Tuchenicevi family. It is also known as cluster, fat and fat. It has a creeping, succulent and branched stem, which reaches a length of 50 cm. The lower leaves of the herb are consecutive, and the upper - opposite. All are spatulate, fleshy and shiny.
The flowers of purslane are small, single or 2-3, sitting on the branches of the stem. The fruit of the plant has an ovoid back. The seeds are black and bean-shaped.
Purslane is found in Western and Eastern Europe, Central Asia, South America, Iran. In Bulgaria it can be seen all over the country up to 1000 m altitude. It often grows as a weed along roads, fences and vineyards.
History of purslane
It is not known when it was first used purslane. In the VIII century BC in a Babylonian letter the plant is mentioned as an herb from the gardens of the Babylonian king Marduk-apla-idin II. In the 16th century it was mentioned in a book on herbs and was recommended for heartburn. The author of the book claims that regular sucking of purslane juice helps with tooth mobility (shaken teeth).
Composition of purslane
The leaves of the herb are rich in vitamin A, B6, as well as vitamin C, which is 7-8 times superior to citrus fruits. Purslane contains iron, calcium, sodium, magnesium, phosphorus, manganese, omega-3 fatty acids and other nutrients.
Collection and storage of purslane
The purslane grows in plains and semi-mountainous areas. It is harvested during flowering - from July to October. The above-ground part of the plant is cut off and cleaned of dirt. It is good to dry outdoors, stirring occasionally.
It is dried in ventilated and sunny rooms at a temperature of up to 50 degrees. From 7 kg of fresh purslane 1 kg of dry is obtained. It is important to dry the herb quickly, as slow drying reduces its quality. The dried stalks of the drug must have retained their natural appearance. Only slight fading of the colors is allowed.
Benefits of purslane
In Bulgarian folk medicine the drug from purslane used as a laxative and diuretic. Supports vision, regulates blood sugar. Recent research by American scientists shows that the plant has a beneficial effect on diabetes, heart attack, minor burns and cancer. It works well on the cardiovascular and hormonal systems. Recommended for inflamed eyes, cysts, cystitis, prostatitis, fungal infections and obesity.
Arab doctors use the herb in the treatment of headaches, stomach ailments, enterocolitis. Externally helps with wounds, psoriasis and blisters. In fact, this miraculous plant cures all diseases and it is no coincidence that the ancient Arabs called it a blessed vegetable.
Purslane in cooking
In Bulgaria purslane is considered a weed, while worldwide it is used as a leafy vegetable. It is recommended to be consumed fresh. Its young leaves have a slightly sour and salty taste, and the older leaves are bitter. From the leaves of the plant are prepared delicious and very useful salads, which are further flavored with olive oil, garlic, dill, lemon juice and parsley.
Fenugreek salad
Necessary products: purslane - 300 g, tomatoes - 300 g, green garlic - 2 stalks, flax sprouts - 1 tsp, dill - 1 stalk, olive oil - 2 tablespoons, salt - 1 teaspoon, cottage cheese - 150 g
Method of preparation: Clean the purslane from the thick stalks, soak it in salted water and cut it together with the tomatoes and garlic. Add the sprouts, chopped dill and cottage cheese. Season with spices and stir.
The purslane it is also an excellent substitute for lettuce, spinach, ladapa and sorrel. In addition to salads, it is used in soups, spaghetti, rice dishes, cakes and pies, and even in tarator with walnuts instead of cucumber. It combines successfully with cottage cheese, cheese and yellow cheese. Fenugreek juice is a great vitamin bomb.
Folk medicine with purslane
In ancient times, the herb was used to strengthen the body after an illness. Purslane tea was believed to purify the blood.
Decoction of purslane has been used for gynecological diseases, migraines, arthritis, heartburn and gastritis.
Tea is prepared by 1 tbsp. of the herb is poured with 250 ml of boiling water. Allow to cool and strain. Drink once a day.
From the weed can be prepared homemade anti-dandruff lotion, such as 1 tbsp. dried purslane pour 1 tsp. boiling water. The mixture is cooled and rubbed into the scalp after a bath.
Apart from being a healing herb, it is also a rejuvenating herb. Mask with 2 tbsp. fresh purslane porridge and 1 tsp. Oatmeal makes wrinkles less noticeable, nourishes and tones facial skin.
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How To Store Purslane
The purslane or the so-called Portulaca Oleracea is a plant of the Portulacaceae family, which is often accepted as a weed in our country and is a valuable vegetable with a high price outside Bulgaria. Purslane is a very common and little forgotten green leafy vegetable that was cultivated in the past, and nowadays is much more often present in the menu of all those who eat healthily.
Purslane - A Delicious Food That Heals
In our country, purslane is treated as a weed. People are trying en masse to get rid of it and destroy it. At the same time, everywhere else in the world it is a valuable vegetable, cultivated and sold at a fairly high price. In Turkey and Greece it is marketed as lettuce, and in Germany its price is many times higher than that of grapes.
Purslane Lowers Blood Sugar Dramatically
According to scientists from the University of Food Technology in Plovdiv, purslane can lower blood sugar levels in just two months. The famous weed has a beneficial effect in the prevention of diseases such as arthritis, cardiovascular disease, type II diabetes, cough.
Fresh And Useful Recipes With Purslane
Purslane is an extremely useful and valuable plant, although in Bulgaria it is a bit forgotten. It turns out that it contains more vitamin C than most citrus fruits. The plant has succulent leaves and is recommended to be consumed fresh.
Purslane: Surprisingly Tasty And Very Useful
Purslane is considered a weed, but few people know its beneficial properties. It has a slightly bitter, sour-salty taste. It is used to prepare wonderful salads, salsas, stews, sandwiches, pies and other delicacies. The seeds can be ground and used to make a paste.
