Purslane is considered a weed weed for vegetable plots and gardens. Let's find out why, instead, it is good to eat it
Don't store avocado like this: it's dangerousPurslane is considered a weed weed for vegetable plots and gardens. Let's find out why, instead, it is good to eat it
La purslane it is a plant that grows spontaneously, which is why it is considered a weed or a weed. But it is much more, because purslane has great beneficial properties for our body, first of all it is very rich in fatty acids. Omega 3. (Read also: Omega 3: reduce the risk of type 2 diabetes)
In ancient times, particularly in ancient Egypt, it was known as a medicinal plant. Then, during the Middle Ages, it developed in Arab countries and in the Mediterranean basin, where purslane even began to be cultivated for its large succulent leaves.
La oleraceae variety it is excellent to eat, it contains more Omega 3 than any other vegetable source; these are considered important for preventing cardiovascular disease, improving circulation and reducing the LDL cholesterol. In particular, in 100 grams of purslane leaves there are approximately 350 mg of α-linolenic acid, i.e. fatty acids of the Omega-3 group. (Read also: Portulaca: how to grow this beneficial plant in your garden, considered by too many to be just a weed)
In addition to the spontaneous purslane oleracea we also find the variety purslane sativa, more suitable for cultivation in gardens, flower beds or pots.
But that's not all, because this plant is rich in vitamins A, B, C and E, betacarotene, and essential minerals such as magnesium, iron, potassium, folic acid and calcium.
Purslane are also attributed property:
- diuretic
- depurative
- thirst quenchers
- anti-diabetic
Folk medicine uses it to treat some intestinal disorders, from diarrhea to vomiting, up to postpartum hemorrhages. In addition, purslane leaves can be used as a compress in case of:
- insect bites
- acne
- eczema
This edible plant it can be eaten raw in salads or cooked and used to enrich soups, omelettes, as a filling for fresh homemade pasta, or preserved in vinegar or fried in a delicious batter. Today, unfortunately, purslane is greatly affected by the herbicides used in agriculture, so its spontaneous presence has greatly decreased.
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