Purslane

Soft, succulent purslane leaves have more omega-3 fatty acids than in some of the fish oils. If you are a vegetarian and pledge to avoid all forms of animal products, then here is the answer! go for this healthy dark-green leafy vegetable and soon you will forget fish! botanically, this herbaceous leafy vegetable belongs to the family of portulacaceae and.

Scientifically known as portulaca oleracea. Other common names in place for this green leafy vegetable are pursley, pigweed, or verdolaga.

Purslane is native to indian sub-continent and now widely distributed across the continents actually as a wild weed. There exist varieties of pusley with variation in leaf size, thickness and leaf arrangement and pigment distribution. It is actually hard herb plant requiring comparatively less water and soil nutrients and grows well in sunny conditions. The plant grows up to 12-15 cm in height as a low-lying spread.

Pursley is widely grown in many asian and european regions as a staple leafy vegetable. Its leaves appear thick, contain mucilaginous substance, and have a slightly sour and salty taste. Leaves and tender stems have a slightly sour, and salty taste. In addition to succulent stems and leaves, its yellow flower buds are also edible. Purslane seeds, appear like black tea powder, are often used to make some herbal drinks.

This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; nonetheless, it is rich in dietary fiber, vitamins, and minerals.

Fresh leaves contain surprisingly more omega-3 fatty acids (i plus-minus -linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provide about 350 mg of i plus-minus -linolenic acid. Research studies show that consumption of foods rich in i-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent the development of adhd, autism, and other developmental differences in children.

It is an excellent source of vitamin a, (1320 iu/100 g, provides 44% of rda) one of the highest among green leafy vegetables. Vitamin aais a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin a is known to help to protect from lung and oral cavity cancers.

Purslane is also a rich source of vitamin c, and some b-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.

Furthermore, present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyanins and the yellow beta-xanthins. Both pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies. [proc. West. Pharmacol. Soc. 45: 101-103 (2002)].

Garden purslane, as a salad herb is so well known as to require no description.

Purslane is good to cool heat in the liver, blood, reins, and stomach, and in hot agues nothing better. It restrains hot and choleric fluxes, the whites and gonorrhea, distillation from the head, and pains therein proceeding from heat, want of sleep, or the frenzy.

The seed of purslane is more effectual than the herb to cool the heat and sharpness of urine. The seed bruised and boiled in wine, and given to children, destroys worms. The juice of the herb is effectual to stay vomitings, and taken with some sugar or honey, it relieves an old dry cough, shortness of breath, and immoderate thirst.

Purslane juice also is singularly good in the inflammations and ulcers of the privities and bowels. The herb bruised and applied to the forehead and temples, allays excessive heat, and applied to the eyes, it removes inflammation and st.

If a little vinegar be put to it, and laid to the neck, with as much of galls and linseed together, it takes away pain. The juice is used with oil of roses for the same purposes; applied to the navels of children that project, it reduces them; it is also good for sore mouths and gums that are swollen, and to fasten loose teeth.

Camerarius says that the distilled water took away pain in the teeth, when all other remedies failed, and the thickened juice made into pills with the powder of gum tragacanth and arable, being taken, is a remedy far bloody urine, and applied to gouty limbs, it eases pain.