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Picking up weeds in the garden, we do not even think about what we throw away. We were taught that it is a weed because it grows everywhere - which is why we burn all the collected greens that envelop all our beds.
Until recently, I did the same, until my grandmother came to visit us, who brainwashed me. We have weeds all over our backyard, and among it grows and purslane (photo below).
Almost all gardeners take purslane for a weed, since it is very unpretentious and one seed is enough to crop sprouted, and then this perennial plant sows itself, germinates very quickly and after a short period of time covers the entire ground carpet. But this is not weed.
In the East, purslane is called a "blessed" plant, as it is used in folk medicine as a preventive measure against many diseases.
This culture is rich in vitamin C - it contains 1/3 of ascorbic acid from the daily human intake. Due to its chemical composition, it contains Omega 3, various trace elements, including zinc and iron, as well as macronutrients: potassium, calcium and magnesium.
The leaves of this plant contain carotenoids, which contribute to the synthesis of the "beauty vitamin" (Vitamin A) - 1/12 of a person's daily dose. In the old days, it was used as a remedy for snake bites, since the applied compress has excellent anti-toxic properties.
Until today, purslane is used internally as an anti-inflammatory agent for gastrointestinal disorders and skin rashes, and as well as an antiparasitic agent (this culture initiates the contraction of smooth muscles, so the parasites leave organism)
Most often, purslane is used in salads as an additional ingredient and tastes similar to that of arugula. People who know its properties make soups, pies and omelets from it.
We throw it away, and in India and France it is specially grown for cooking. Only stems and leaves are used for food, until the flowering of this culture begins. More mature purslane (stems more than 4 mm thick) - marinated paired with cucumbers.
This culture can also be dried by adding it to soups in winter. But, like any other medicinal plant, purslane is consumed no more than 150 grams. in a day.
As promised, I present several recipes below:
Salad # 1: purslane leaves, tomatoes, olive oil, salt - to taste.
Salad number 2: purslane leaves 150 gr., apple 1 pc., lemon juice, corn 100 gr., olives 100 gr., walnuts, olive oil.
Salad number 3: Cucumber 150 gr., Sweet onion (purple) 1 pc., Purslane leaves 100 gr., Mint, vinegar (you can add olive oil)
Soup: a bunch of purslane, parsley, potatoes 250 gr., onion 1 pc., Bulgarian pepper - 1 pc., allspice.
Omelet: Purslane 100 gr., Chicken egg - 4 pcs., Tomato - 2 pcs., Garlic, olive oil, salt to taste.
Try it and you will be pleasantly surprised!!! After all, the health benefits are growing underfoot in huge quantities!
You can always find new recipes on the Internet, look, there are quite a few of them!
I would be very glad if the article became useful for you! To your health!
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