Dorothy FarrarPurslane (food)
Purslane , under the botanical name Portulaca oleracea, is a plant species of the genus Purslane. The plant is also known as summer purslane or vegetable purslane. Purslane is widespread in temperate climates around the world and is used as a spice and as a vegetable.
Here’s what you should know about purslane
There is no exact knowledge about the origin of purslane. However, it is assumed that the plant was originally native to the Mediterranean region and Asia Minor. In modern times, purslane can be found in all temperate zones around the world.
In general, it is an annual plant that prefers nutrient-rich loamy and sandy soil and loves warm, sunny locations. In cold temperatures and at night, the leaves of the purslane fold together. The plant grows herbaceously and tends to be undemanding in terms of location.
Purslane usually spreads out in a star shape on the ground. In most cases, the plant occurs on fields, on field and roadsides, as well as on railway embankments and in cracks in the pavement. Purslane can also be cultivated in the garden and in tubs on the balcony. Purslane is one of the so-called pioneer plants that are able to spread and make fertile areas with little vegetation and nutrients.
In principle, the plant reproduces rapidly and has thus developed into the eighth most common plant species worldwide. Because of this, purslane can be harvested several times a year. The first harvest can take place as early as a month after sowing the plant. Depending on the location, it can appear in different growth forms. Purslane blooms between June and October.
importance to health
Purslane has been used as a food plant for several thousand years, but is also used in naturopathy as a medicinal plant. While the plant now plays a subordinate role in European naturopathy, it is still popular in traditional Chinese medicine, where it is used to treat dyslipidemia and arteriosclerosis .
Fresh parts of the plant and especially the leaves of purslane can be squeezed into a juice that can provide relief from heartburn , indigestion and gastrointestinal disorders . In addition, the active ingredients of purslane can be used in the context of nervousness and headaches .
In homeopathic therapy, purslane is usually used in capsule form for high blood lipid levels. Purslane contains large amounts of vitamins, especially vitamin C. For this reason, the plant was used and chewed against scurvy in the past. Nowadays, a cure for spring tiredness and to cleanse the blood can be carried out in spring.
Ingredients & nutritional values
Purslane contains valuable phytochemicals that are said to have anti-cancer effects. Special mucilage in the plant can regulate bowel movements and lower blood sugar.
Purslane can be used in the event of a vitamin deficiency , as it contains numerous other vitamins in addition to vitamin C. These include vitamin A, various vitamins from the B group and vitamin E. Purslane also contains minerals and trace elements such as calcium, magnesium, phosphorus, sodium, zinc, potassium and iron.
In addition, purslane has flavonoids and omega-3 fatty acids , which are particularly important for human nutrition.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 27 kcal/ 113 kj | |
| protein | 1,48 g | |
| carbohydrates | 4,27 g | |
| Fett | 0,34 g | |
| Water | 89,80 g | |
| fiber | 2,50 g | |
| beta-carotene | 1060 µg | |
| Vitamin E | 500 µg | |
intolerances
There are basically no reports of intolerance or allergies to purslane. However, when using the plant for consumption or medicinal purposes, care should be taken to ensure that the purslane comes from organic farming. This rules out the possibility that the plant has been treated with potentially dangerous pesticides that may lead to intolerance.
Shopping and kitchen tips
Purslane can be cultivated yourself or bought at farmers’ markets, for example. It is important to pay attention to a regional origin and ecological cultivation methods of the plant. In general, purslane is not suitable for storage and also not for drying or freezing. Instead, fresh purslane can be used in tea, although it should ideally be consumed immediately after harvest. Purslane can be stored in the refrigerator for a maximum of three days.
preparation tips
The high salt content of purslane makes it unnecessary to add salt when seasoning. The stems and leaves of purslane can be used in salads. The plant is also suitable as an independent vegetable that is chopped and then steamed and can be served with meat or fish.
Purslane can also be used to gratinate casseroles. In addition, seeds of purslane can be ground and used as a seasoning for bread.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.