Purslane : health benefits and virtues
Verdolaga benefits and virtues
Purslane or Portulaca oleacera, is a creeping annual plant of the Portulaceae family.
This plant is typical of the Mediterranean regions and the Cretan diet.
The word purslane comes from the Latin pullipedem meaning "hen's foot", because of the resemblance to this bird's leg.
Photo tookapic at Pixabay
The two best known varieties are green purslane and golden purslane.
But don't confuse it with "the winter purslane," which is close to purslane but is from the clay of Cuba.
It used to be very well integrated into the human diet. 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 the Egyptians for more than 4,000 years. They were already using it for its medicinal virtues.
Hippocrates recognized its refreshing properties, while Galen demonstrated its effectiveness against headaches, toothache, inflammation and heartburn.
The Arabs, in the Middle Ages, called him "the blessed vegetable", because he would have healed Muhammad's wounded foot.
Today it is becoming 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, lowering the level of bad cholesterol (LDL).
In phytotherapy, purslane is therefore effective in the prevention of cardiovascular disease, type 2 diabetes and in regulating blood pressure.
In addition, purslane is an important source of antioxidants (vitamin C and pro-vitamin A) that protect the body from premature aging and cancer by strengthening the immune system's defenses.
It is also a diuretic, which in high doses also turns out to be a laxative.
Removes waste products from the body.
Purslane leaves produce a juice that soothes, cures and relieves inflammations of the skin and mucous membranes.
The leaves are also known to increase the coagulability of blood.
Chewing a few purslane leaves can stop bleeding from the gums and mouth.
The leaves are also useful in women, in case of metrorrhagia (uterine bleeding outside the menstrual period).
Purslane seeds are getting dewormed. Used in decoction they eliminate intestinal parasites. They are an effective remedy in case of dysentery.
Purslane leaves and stems may have hypnotic properties.
It is recommended for high blood pressure, anemia, asthma and diabetes.
Internal use :
In an infusion, purple purslane leaves purify and relieve heartburn and stomach cramps.
It is also indicated in case of hypertension or as a relaxant in case of insomnia and nervousness.
Chew the leaves: against sore throats and swollen gums.
External use :
Purslane leaf juice in case of conjunctivitis, eye drip to clean the eyes and inflammation of the eyelid.
Purslane poultice, mixed with a spoonful of olive oil, is very effective for bruises, muscle aches and cramps.
In the belly, the poultice of crushed leaves reduces flatulence.
Verdolagas in the kitchen
The 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 can be eaten raw as well as cooked.
Gourmet ideas :
Raw in the salad, tzatziki Goes very well with celery.
When baked, it can decorate a cake, a pizza or even an omelet. We also like it to be sautéed in the pan with potatoes, onions and olive oil.
It can also be cooked like spinach.
In a cold or velvety soup it refreshes and is very good to drink.
Beauty tips: purslane used in cosmetology.
An effective remedy for warts and acne: Regularly rub purslane leaves over skin lesions.
Verdolagas in the garden
Purslane is an invasive plant that often grows wild. It can grow between 10 and 15 cm.
Its thick, dark green leaves produce juice. Its slightly lemon flavor is very appreciated.
Sowing takes place from mid-May to the end of July, in a sunny place (purslane tolerates the great heat very well).
The harvest is done 2 months after sowing.
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