Purslane (Portulaca olearcea)

Category: Medicinal herbs

Although many dismiss it as a common weed, purslane is a valuable medicinal herb rich in omega 3 fatty acids. It supports the heart and blood vessels and helps relieve muscle cramps.

Purslane (Portulaca olearcea), also known in Croatian as tušt or portulak, is rich in omega 3 fatty acids, nutrients most commonly associated with fish oils.

Omega 3 fatty acids strengthen the immune and cardiovascular systems. Purslane also has anti inflammatory properties, improves circulation, and helps prevent blood clots in the arteries. It is rich in antioxidants that protect against cancer causing agents and the harmful effects of free radicals, and it may slow the ageing process. Purslane can help regulate cholesterol levels. Because it relaxes smooth muscles, it contributes to lower blood pressure. The plant’s mucilage soothes intestinal inflammation and urinary tract infections. It is also recommended for heartburn, gastritis, and constipation.

An extract made from dried leaves and stems acts as an anti inflammatory and a mild analgesic. Applied externally, it can help ease muscle cramps. In the kitchen, use tender young leaves and shoots that are three to five centimetres tall. Remove the hard stems, then add the shoots to salads, soups, stews, or pancake batter. Cook for no more than 15 minutes. This releases mucilage that lightly thickens soups and lends a creamy texture. It is also suitable for pickling. Purslane grows abundantly as a garden weed and as a wild plant along rivers, streams, canals, and forest edges. Sow it in a sunny position. It prefers sandy, well drained soil. It tolerates both heat and cold, as well as drought, and it thrives even in very poor soil. It grows quickly and can be harvested after three to four weeks. The more you pick it, the more it spreads.

Purslane tea

Ingredients: 1 teaspoon purslane, 1 cup boiling water

Preparation: Place a teaspoon of purslane in a cup of boiling water. Cover and let it steep for ten minutes, then strain. If you are using it to help with respiratory complaints, sweeten with honey. Otherwise, do not sweeten.

Use: Three cups per day.

Remedy for vomiting

Ingredients: 100 g fresh purslane, 100 ml water

Preparation: Place the purslane in cold water, bring to a boil, then let it stand for 15 to 30 minutes.

Use: For muscle cramps, soak a cloth in the purslane preparation and apply to the affected area once or twice a day.

Caution: Do not consume excessive amounts of purslane because it contains oxalic acid, which can strain the kidneys.

Source: Medicinal herbs from A to Z
24sata