The leaves of purslane are fleshy and thick with a green color. It has a much smaller stalk than other green leafy vegetables, and it moves in the same way. It was known to the ancient Babylonians as one of their favorite foods in the royal herb garden. Today, purslane still has fans in India and the Middle East, but remains relatively unknown in Western countries.
Purslane is not only a wonderful new ingredient to add to your favorite salads, but it’s also great for braising and blanching or salting and pickling. It should be consumed quickly, as it only lasts a few days. A delicious addition to your salad dressing is fried bacon.
It’s always a good idea to have some fresh purslane at hand, so you can be prepared when an unfortunate situation arises. The miniature pharmacy relieves headaches and gastric inflammation, and it feels comfortable in a pot or a bed. This herb needs sandy and nitrogen-rich soil for maximum growth. Sown in early May, the sun-worshipper should sprout by early summertime. Purslane thrives in water with proper care. It is important to know how to care for the beautiful greens. As more plants come up, you’ll receive more nutrients from vitamins A and B, Omega-3 fatty acids, and minerals that would protect anyone from heart attacks and strokes.
There’s a great health application for this powerful herb, too! It boasts a high vitamin C content and was once used to treat scurvy and gingivitis. It’s a proper little medical kit.
With its thick stems and fleshy leaves, purslane is a little green starfish. Back in ancient Babylon, it had its own spot in the royal herb garden. Today, it still has many fans in the Middle East, India and even Europe, yet remains relatively unknown in America.
Purslane is a fresh herb and also happens to be great for the digestive system. It has a salty and slightly nutty flavor and often contains lots of vitamins and minerals. It pairs especially well with salads, but it can also be eaten in other forms, too. The young leaves are best suited for eating, while older shoots may sometimes be bitter tasting. It’s delicious mixed into a fruity or yogurt-based dressing or added to braising and blanching sauces. There’s only one thing it’s not good with: heat–it will only keep for a few days at most before spoiling. Fried bacon enhances the flavor, so it goes well with purslane, too!
It’s always a good idea to have purslane spicy and in your garden. The little lion helps with headaches, heartburn and stomach inflammation. The herb needs sandy soil that is rich in nitrogen for proper growth. It stores well, so sow it early in the spring for quick results. Purslane loves water; proper care will result in lush growth and thick leaves. It’s an easy equation: the more purslane, the healthier your vitamin A and B levels, Omega-3 fatty acids, and other mineral levels are so you’re protecting yourself from heart attacks and strokes.
Razor plant has many uses depending on the region and its history. For example, it was once used as a medical treatment for scurvy and gingivitis.
