There purslaneit's kind of ediblewhich, since ancient times, has been consumed in the Mediterranean regions. In the various Italian regions, thepurslaneis known by names such asporcelain, procaccia, porcacchia and flap.
There Portulaca is Edible?
Yes. It is possible to eat therepurslanein all its parts: flowers, seeds and stems. Therepurslaneit can be the ingredient for a large number of recipes: you can prepare soups, creams for croutons or to enrich mixed salads and pasta or rice salads.
The colorfulpurslaneit can be cultivated both for ornamental purposes and for the preparation of somerecipes. Some useful information can be found in our article "how to grow purslane ". Remember, the plant does not tolerate the cold which in extreme cases can lead to death, the vegetation stops below 6-5 degrees. Excessive humidity also damages the plant which adapts better to hot and drought conditions.
For a long time thepurslaneit was considered a pest species, however, nowadays, it has been reevaluated as potentialnew corpby virtue of its peculiaritiesproperty. It would appear that thepurslaneis one of the best plant sources of omega-3 fatty acid and alpha-linolenic acid. If eaten raw, thepurslaneit would be able to bring a good protein content and water-soluble polysaccharides.
Betweenpropertymore interesting thanpurslane, figure its very high content of vitamin C, so much so that in the past it was used to fight itscurvyand urinary tract infections. Still in folk medicine and homeopathy, thepurslaneit is used as a mild remedy or adjuvant to prophylaxis for the prevention of heart attacks or to improve the immune system.
To his property antiscorbutics are flanked by purifying and diuretic properties. For external uses, soothing compresses are prepared forcuredermatitis, hives, boils, bee stings and eczema.
We refer you to the recipe for Portulaca soup and we suggest you use finely chopped leaves and stems of purslane to enrich a plate of tortellino with vegetable cream. What do you need?
-250 grams of tortellini
-200 ml of soy cooking cream
-1 cup of purslane
-3 tablespoons of grated Parmesan cheese
- pepper and nutmeg
Pour the cream into a pan and let it reduce for a few minutes. Add the grated Parmesan, pepper, nutmeg and remove from heat. Chop the purslane and mix it with the cream.
Cook the tortellini in water with vegetable broth, finish cooking and add them to the still moist cream so as to mix everything well.
It is not difficult to propagate purslane from one garden to another, however, if you don't know where to find the plant, a mail order purchase is available online: a package of selected purslane seeds for food purposes is offered at a price of about 8 euro with shipping included.
Another related article of ours that we recommend you read is Medicinal plants: list and fact sheets.