2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The purslane It is also known as the debelets and comes from the Debelets family and is actually a wild plant, but it is cultivated in some Western European countries, with a green or yellowish color.
The young shoots, fleshy stems and are used in cooking purslane leaves. The lower part of the stalk is cut off and the vegetables are washed thoroughly with water.
The purslane is ripening from early summer to late autumn. Purslane is low in calories, has a slightly bitter taste, after peeling can not be stored for long. For culinary purposes it is best to use fresh.
The ancient Egyptians, Greeks and Romans willingly ate purslane, valuing the plant as a medicine. Hippocrates and Pliny wrote about it and used it, and in the Middle Ages it was considered a "blessed" gift among the Arabs.
The infusion of the herb purslane has a diuretic and anti-inflammatory effect (pour a tablespoon of fresh herbs with a glass of boiling water, leave for 2 hours, filter and drink 2 tablespoons 3-4 times a day).
In Lebanon to this day purslane is an integral part of the traditional Fatush salad, the Chinese fry it together with bean sprouts, the French willingly eat creamy vegetable soup from purslane.
Purslane has a slightly sour taste, a slight burning sensation and is something like a vegetable pepper.
Today the purslane is considered a weed that gardeners and summer residents struggle with in various ways.
But in the meantime, this little inconspicuous herb has been used by ancient healers. The ancient Greeks and Egyptians were well acquainted with the beneficial properties of purslane.
This plant nowadays enjoys high respect in Asian countries.
There the herb is grown as a vegetable and is used for both food and medical purposes.
Marinated purslane - an excellent spice for meat dishes, goes well with soups and main dishes of vegetables. As a spicy side dish it is served with meat and fish dishes, added to sauces and spicy mayonnaise. In France, Armenia, Uzbekistan, vitamin salads are prepared from purslane mixed with spicy herbs.
Garlic purslane garnish
purslane - 300 g
sweet cream - 2 tbsp.
garlic - 2 cloves
oil - 2 tbsp.
pepper
sol
flour - 1 tbsp.
The purslane it is cleaned, washed and boiled to extract the bitter substances, then allowed to drain.
Finely chop the garlic, fry in oil until transparent, sprinkle with flour and dilute with a little water.
Add the purslane, boil for a short time and add spices and cream.
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