Good afternoon, dear guests and subscribers of my channel!
I think this grass grows in every yard. The official name of this culture is garden purslane (lat. Portúlaca olerácea).
Once it gets into the ground, it begins to grow rapidly and every year more and more captures the territory of the site.
At the moment, this plant has spread to almost all regions of the world that have a warm climate. Here, in Russia, it grows throughout the European part, the entire Far East and the Caucasus.
Due to its unpretentiousness and rapid growth and reproduction, many gardeners believe that this is a weed, but in fact it is not.
Purslane is used in cooking as a delicacy, chefs know this and very often add it to various dishes. Young stems and leaves can be eaten even raw, like the well-known parsley, cilantro or dill.
In addition, purslane is used to prepare seasonings for meat and fish, various salads and soups. Fleshy stems can be salted and pickled and believe me - it's very tasty! I communicate with people and I understand that many do not know this, but in Central Asia and the Caucasus, most of the population uses purslane greens.
It's summer now and my wife chops it into all salads almost every day, because it's not only tasty, but also healthy! It contains Vitamins A, C and Omega-3.
In 100 BC purslane contains 1/8 part of vitamin A from the daily requirement of a person, and even more vitamin C - 1/3 part.
In addition to how to add raw purslane greens to any salad, I share simple recipes for its preparation:
Pickled purslane
For 100 gr. purslane stalks will need one clove of garlic, bay leaf, peppercorns and 1/2 tbsp. tablespoons of vinegar, salt.
The water is brought to a boil and the purslane is boiled for 3-4 minutes, salted to taste. The water is drained, after which chopped garlic and vinegar are added. We mix. Done! You can serve it to the table!
To marinate for the winter, you do not need to boil the purslane, but put it tightly in pre-sterilized jars and fill it with the marinade, which I described above: water, salt, vinegar, bay leaf.
Salad
We make a salad dressing: a clove of honesty, lemon juice, salt, 2 tbsp. olive oil.
Next, take 15-20 young twigs of purslane with leaves (5-7 cm) and boil for 2-3 minutes.
While the purslane is cooling down, finely chop the parsley (2-3 branches). Next, chop the purslane into large pieces.
Mix everything and sprinkle with sesame seeds. Done.
Try to cook it at least once and you will be surprised!
Enjoy your meal!
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