Why You Should Have This Plant in Your Garden

Did you say weed? Purslane is actually a very tender plant, rich in omega-3 and antioxidants. Instead of trampling it, take the time to pick this “good herb” and enjoy all its benefits.

Presentation of purslane

Also called market purslane or porcelane, purslane is a plant that is considered a “weed” plant. It is used in cooking as a vegetable, but also in herbal medicine.

It is easy to find in gardens, but it is much more abundant in warm areas. If you live in France, it is in the south of the country that it is likely to be cultivated. The scientific name of purslane is porcelaca oleracea. It is a plant that you need to know well to use it in good conditions.

The virtues of purslane

We come to the interesting part of the story. So why eat purslane? Well, because it contains a lot of good things:

• Minerals (especially potassium, magnesium and calcium)
• Vitamins (especially C, A, B and E)
• B-carotene (hence the color of the stems… and the name of the plant)
• And finally Omega 3, which is rare for green leaves (hence the oily appearance of the plant)

As you will have understood, purslane is generally rich in antioxidants and provides many nutrients, important whatever our diet. It was traditionally consumed by many peoples, and is also part of the famous Cretan diet.

Purslane can also be used in herbal medicine. I haven’t tried it yet, but I read that purslane juice can be used as a healing and anti-inflammatory. Chewing the leaves is said to soothe sore throats and sensitive gums. An infusion of young dried leaves is said to have diuretic and detoxifying properties. I’ll be sure to tell you what it is as soon as I have the opportunity to test it.

Internal use

In infusion, purslane leaves purify and relieve heartburn and stomach cramps.

It is also indicated in cases of hypertension or as a relaxant in cases of insomnia and nervousness.

Chew the leaves: against sore throats and gum inflammation.

External use

Purslane leaf juice in case of conjunctivitis, pour drop by drop to clean the eyes and inflammation of the eyelid.

Purslane poultice, mixed with a spoonful of olive oil, is very effective for bruises, aches and muscle cramps.

On the stomach, a poultice of crushed leaves reduces flatulence.

How to prepare marinated purslane

Ingredients

• 250 g purslane
• 250 ml apple cider vinegar
• 3 cloves of garlic
• Peppercorns, to taste
• Salt to taste

Preparation

1. Wash the purslane very well with plenty of water and baking soda to remove all kinds of dirt.
2. Remember that you can use both the stems and the leaves since everything is edible.
3. Cut the purslane into small pieces of about 2 cm and place it in a glass jar.
4. Peel and chop the garlic and add it to the pot along with the pepper and salt.
5. Finally, add the vinegar until all the ingredients are covered.
6. Take this point into consideration because all products must be soaked in vinegar. Finally, close tightly.
7. Store the jar in the refrigerator for 15 days, then the marinated purslane is ready to eat.