I’m sure you have seen this plant in your yard but you did not pay much attention believing that it is just a common weed. Most people can’t decide whether to keep or remove it from their garden because it pops up beside their favorite plans.
Purslane weed can grow easily in every place, through pavement cracks or small patches of land. Except for its beautiful yellow flowers, Portulaca oleracea is full of health-boosting properties. Its origin is from Persia and India but it is grown all over the world.
Purslane is rich in vitamin A, C, B, omega-3 fatty acids, potassium, iron, calcium, manganese, carotenoids, magnesium, copper, and betalain pigments. Its flowers open at 9 in the morning and its closure depends on the temperature.
Here are a few of the health benefits of purslane:
Supports healthy cell development
Purslane contains Omega-3 fatty acids, vitamins A and C, potent antioxidants, copper, and manganese. All these nutrients protect cells from damage and improve blood circulation.
Purslane has been widely used in the traditional Chinese medicine for treating gastrointestinal issues, diarrhea, and dysentery, and continue to be used from those who know its benefits. It contains glucose, citric acid, and alanine, which support the gastrointestinal health.
Skin health and immunity
Purslane contains vitamin A which maintains healthy mucous membranes and vitamin C which increases the aggressiveness of our white blood cells. Both vitamin A and C regulate the formation of new skin cells, prevent dry skin and encourage the production of collagen which keeps the skin firm and wrinkle-free.
Purslane is low in calories and high in fiber, so it is excellent for losing weight. Above all, it has a delicious taste.
Vitamin C, copper, and manganese are potent antioxidants which stimulate collagen production, collagen is used as an anti-wrinkle remedy.
Preparation and serving methods:
This weed is also edible. Trim the stems near roots and cook under low temperature for a short time.
Here are some serving tips:
-Purslane leaves can be used fresh and raw as a salad or vegetable juice.
-Sautéed and stewed stems serve as a side dish with fish or poultry.
-It is used in soup and curry preparations and eaten with rice and ragi cake.
-Mixed with other greens such as spinach and vegetables in a dish.