Purslane or Portulaca oleacera, is a creeping annual plant of the Portulacaceae family.
This plant is typical of the Mediterranean regions and of the Cretan diet.
The word purslane comes from the Latin pullipedem which means "houndstooth", by resemblance to the leg of this poultry.
The two most famous varieties are green purslane and golden.
But do not confuse it with "winter purslane", close to purslane but which is from the Claytone of Cuba.
It was once very well integrated in the diet of men. This plant was also very popular in the world of medicine.
Purslane, for the record
Purslane, an edible and medicinal plant.
Probably native to India, purslane has been known to Egyptians for over 4,000 years. They were already using it for its medicinal properties.
Hippocrates recognized its cooling properties, while Galen proved its effectiveness against headaches, toothaches, inflammation and heartburn.
The Arabs in the Middle Ages called it the "blessed vegetable" because it would have healed the injured foot of Muhammad.
Today it is scarce in the markets and many people mistakenly mistake it for a weed.
Purslane and its benefits
Purslane is low in calories, only 16kcal / 100g.
Its content of polyunsaturated fatty acids (omega 3), protects the heart and its vascular system, by reducing the level of bad cholesterol (LDL).
In herbal medicine, purslane is thus effective in prevention of cardiovascular diseases, of Type 2 diabetes and for regulate blood pressure.
In addition, purslane is an important source ofantioxidants (vitamin C and pro vitamin A) which protect the body from premature aging, cancer, by strengthening the defense of the immune system.
It’s also a diuretic which in high doses is also found to be a laxative.
It removes wastes from the body.
The leaves of purslane produce juice, which softens, heals and calm them inflammations of the skin and mucous membranes.
The leaves are also known to increase the coagulability of blood.
Chewing a few leaves of purslane can stop the bleeding from the gums, from the mouth.
The leaves are also useful in women, in case of metrorrhagia (uterine bleeding outside of menstruation).
Purslane seeds are dewormers. Used as a decoction, they eliminate intestinal parasites. They are an effective remedy in case of dysentery.
The leaves and stems of purslane may exhibit hypnotic properties.
Purslane is recommended for hypertension, anemia, asthma and diabetes.
> Internal use:
In infusion purslane leaves purify and relieve burns and the stomach cramps.
It is also indicated in case of'hypertension or as a relaxant in case insomnia and of nervousness.
Chew the leaves : against sore throat and inflammation of the gums.
> External use:
Purslane leaf juice in case of conjunctivitis, pour in a drip to clean the eyes and the inflammation of the eyelid.
Poultice purslane, mixed with a tablespoon of olive oil, it is very effective for bruises, body aches and muscle cramps.
On the stomach, the poultice of crushed leaves reduces flatulence.
Purslane in the kitchen
Purslane brings you: 16kcal / 100g. But also proteins, vitamins C (22mg / 100g), B and pro vitamins A. Essential minerals: potassium (400mg / 100g), calcium (65mg / 100g) and magnesium (106mg / 100g) essential for teeth and bones . Trace elements: zinc and iron.
Purslane is eaten both raw and cooked.
> Gourmet ideas:
Raw salad, tzatziki. It goes very well with celery.
Baked, it can garnish a pie, pizza or even an omelet. We also like it to be sautéed in the pan with potatoes, onions and olive oil.
You can also cook it like spinach.
In cold or velvety soup, it refreshes and is drunk very well.
Beauty tips: purslane used in cosmetology.
An effective remedy against The warts and theacne: Regularly rub the leaves of purslane on the skin lesions.
Purslane in the garden
Purslane is an invasive plant that often grows in the wild. It can reach between 10 and 15cm.
Its thick, dark green leaves produce juice. Their slightly lemony taste is very appreciated.
Sowing takes place from mid May to the end of July, on a sunny location (purslane tolerates extreme heat very well.)
Harvesting takes place 2 months after sowing.
- Our advice for bcultivate purslane
Do not delay eating purslane. It keeps very poorly after harvest.
Did you know ? :
The yellow or red flowers of purslane last only a day. They are replaced every day.