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The virtues of purslane
We come to the interesting point of the story. So why eat purslane? Well, because it contains a lot of good things:
Minerals (including potassium, magnesium, and calcium)
Vitamins (especially C, A, B, and E)
B-carotene (hence the color of the stems… and the name of the plant)
And finally Omega 3, which is rare for green leaves (hence the fatty aspect of the plant)
As you can see, purslane is generally rich in antioxidants and provides many nutrients, important regardless of our diet. It was traditionally consumed by many peoples, and is also part of the famous Cretan diet.
Purslane can also be used in herbal medicine. I haven’t tested yet, but I’ve read that the juice of purslane can be used as a healing agent and anti-inflammatory. Chewing leaves would calm sore throats and sensitive gums. An infusion of dried young leaves is said to have diuretic and detoxifying properties. I’ll be sure to tell you what it is as soon as I have the opportunity to test.
Internal Use
In infusion, the leaves of the purslane purify and relieve heartburn and cramps.
It is also indicated in cases of hypertension or as a relaxant in cases of insomnia and nervousness.
Chewing the leaves: against sore throats and gum inflammations.
External use
Purslane leaf juice in case of conjunctivitis, pour drop by drop to cleanse the eyes and inflammation of the eyelid.
Purslane poultice, mixed with a spoonful of olive oil, it is very effective for bruises, muscle aches and cramps.
On the belly, the poultice of crushed leaves reduces flatulence.
How to prepare pickled purslane
Ingredients
250 g purslane
250 ml apple cider vinegar
3 cloves of garlic
Peppercorns, to taste
Salt to taste
Preparation
Wash the purslane very well with plenty of water and baking soda to remove all kinds of dirt.
Remember, you can use both the stems and the leaves since everything is edible.
Cut the purslane into small pieces of about 2cm and place in a glass jar.
Peel and chop the garlic and add it to the pot with the pepper and salt.
Finally, add the vinegar until all the ingredients are covered.
Take this into consideration because all products must be soaked in vinegar. Finally, seal tightly.
Store the jar in the fridge for 15 days, then the pickled purslane is ready to eat.
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