Why You Should Have Purslane in the Garden

A delicate plant, purslane is a treasure trove of antioxidants and omega-3 fatty acids. Pick this “good herb” carefully so you may reap its advantages instead of trampling it.

The plant known as purslane, also referred to as porcelan or market gardening purslane, is technically considered a “weed” plant. Despite this classification, it has both medicinal and culinary uses, serving as both a vegetable and a herb.

Purslane grows readily in gardens, especially in warmer climates where it is more common. Southern France is a particularly favorable environment for its cultivation. Its botanical name is Portulaca oleracea.

To utilize it properly, one must have a thorough understanding of this plant.

Purslane and Its Benefits: Now, we reach the most intriguing part of the story. Is there a reason to consume purslane? Indeed, there are many wonderful reasons:

• Rich in vitamins, particularly vitamins C, A, B, and E
• Contains B-carotene, reflected in the color of its stems
• Unusually fatty due to Omega-3, uncommon for green leaves
• Abundant in minerals vital to our diets and high in antioxidants

Purslane is a staple in the world-famous Cretan diet and has long been enjoyed by many people. Additionally, it holds value in herbal medicine. Though I haven’t personally tried purslane juice, it is reputed to possess anti-inflammatory and therapeutic properties.

Chewing on purslane leaves may ease sore gums and sore throats, while infusing young, dried leaves may have a diuretic and cleansing effect. When steeped in water, purslane leaves cleanse the digestive tract, ease indigestion and gas, and may even help alleviate hypertension, sleeplessness, or anxiety.

Usage: Internally:

• Chew on leaves for irritated gums and sore throats
• Apply crushed leaf poultice to alleviate gas in the stomach Externally:
• Pour juice of purslane leaves around the inflamed eyelid for conjunctivitis
• Apply a purslane poultice blended with olive oil to treat bruises, pains, and muscular cramps

Pickled Purslane Recipe:

Ingredients:

• 250 grams purslane
• 250 milliliters apple cider vinegar
• Three garlic cloves
• Black pepper, to taste
• Salt, if desired

Preparation: