A perennial, weed, difficult to eradicate, but very tasty plant. Originally from South America, but now widespread in many areas of the Mediterranean basin. In Italy it is grown mainly in the southern regions.
A plant with very ancient origins, already known by the Egyptian people, who used it for medicinal purposes. We are talking about the “purslane oleracea” or porcelain herb. A plant with many beneficial properties, edible, therefore used in the kitchen, but also considered a weed, annoying and difficult to eradicate, because it grows and creeps into crops.
A plant easily identifiable thanks to the conformation of its leaves, fleshy and smooth. Not to be confused with the “portulaca grandiflora” which has only an ornamental purpose.
Incredible how rich in omega 3 this wild plant is that usually infests the vegetable garden
Purslane is a plant that has always been used in the medical field. In fact it is known above all for its diuretic and purifying properties.
But it is amazing how rich in omega 3 this wild plant that usually infests the vegetable garden is. According to a study, in fact, purslane is a rich source of potassium, and not only that, also of magnesium and calcium. It has the potential to be used as a plant source of omega 3 fatty acids. It also contains alpha-linolenic acid and gamma-linolenic acid.
The “purslane oleracea” also helps in the treatment of asthma. In fact, according to another study, the plant has been shown to have relaxing effects on the smooth muscle of the trachea. In particular, thanks to quercetin, purslane would have anti-inflammatory, muscle relaxant and therapeutic effects that would act on allergic asthma.
How to use it in the kitchen
As already mentioned, purslane is a weed but edible herb, with a bitter and pungent taste, with notes of lemon. All parts of the plant can be used: flowers, tender stems and leaves.
We can eat it as a salad or boiled, dressed with oil and lemon, or, again, sautéed with garlic, oil and chilli.
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