Purslane (Portulaca oleracea) is a common plant in climatically temperate zones worldwide. It belongs to the purslane genus and is used as a salad, vegetable, spice and medicinal herb. It mainly provides a lot of vitamin C, so it used to be a remedy for scurvy and is now used to lower blood lipid levels.
Occurrence and cultivation of purslane
In cold weather and at night, the leaves fold up. The undemanding herb spreads close to the ground in a star shape. The origin of purslane can no longer be proven. The assumption is that the home of the plant was originally Asia Minor and the Mediterranean region. In the climatically temperate zones Portulaca oleracea can be found worldwide today. In Germany, the annual plant grows mainly in the center and south, only rarely in the north. The plant thrives on nutrient-rich sandy and loamy soils, loves warmth and sun. In cold weather and at night the leaves fold up. The undemanding herb spreads close to the ground in a star shape. It can be found in field margins, fields, roadsides, pavement cracks, and railroad embankments. The plant can be grown in the garden as well as in pots on the windowsill. Purslane is one of the pioneer plants, which spreads even in vegetation-free areas. Due to its rapid reproduction, it is considered the eighth most common plant species on the globe, it can be harvested several times a year. A first harvest can occur as early as four weeks after sowing. Depending on the location, purslane shows itself in different forms. The herb grows up to 30 centimeters high, cultivated plants up to 40 centimeters and is covered with small yellow flowers from June to October. Among purslane’s phenomena is its unique ability to switch between two different photosyntheses (C4 and CAM), depending on environmental conditions.
Effect and application
For thousands of years purslane has been known as a food plant, as well as a medicinal plant and wild vegetable. Mentioned purslane was already 800 BC. From an ancient writing it was found that the Babylonian king Merodach-Baladan valued it as a medicinal herb and had it cultivated in his herb garden. In the Middle Ages, it was the botanist and physician Tabernaemontanus who recommended purslane against heartburn and gingivitis in his herbal book of 1588. Because it produces a crop several times a year, it can be used from early summer (around June) through fall. The young leaves taste sourly fresh, somewhat salty and slightly nutty. The older leaves are rarely used because of their bitter taste. Therefore, harvesting before flowering is recommended. The flower buds can be used as a substitute for capers when pickled in vinegar. Fresh purslane flavors soups, dips, broths, egg dishes, cottage cheese and sauces. The salt content makes the usual household salt almost superfluous. Leaves and stems are added to salads and vegetables. Purslane is also suitable as a vegetable on its own. It is scalded, chopped and steamed and served with fish or meat. It is even used for gratinating. The seeds of purslane are rich in fat and protein. Ground, they can flavor the flour used for baking bread. The herb cannot be stored and is not suitable for drying or freezing. Therefore, purslane can not be used as a tea. It is best processed and eaten fresh immediately after harvesting. It will keep in the refrigerator for a maximum of three days. The leaves can be preserved by pickling in vinegar or salt, but some of the flavor is lost.
Importance for health, treatment and prevention.
The importance of the plant for European medicine has declined. Traditional Chinese medicine, which uses purslane against arteriosclerosis and lipid metabolism disorders, is different. However, to a lesser extent, naturopathy still uses the plant, especially the fresh parts of the herb. Purslane juice from pressed leaves helps against indigestion, heartburn and gastrointestinal inflammation. It is also used to treat headaches and nervousness. The herb is also said to have a cough-quenching and fever-reducing effect. Homeopathically prepared purslane is used in capsule form against high blood lipid levels. The vitamin richness of Portulaca oleracea is undisputed. Due to the large amount of vitamin C, the plant was once chewed against scurvy.Today it is suitable as a cure in the spring against spring fatigue, for blood purification and activation of the immune system. To increase the effect, purslane can be mixed with dandelion and nettle to make a juice cocktail. Freshly squeezed juice is also said to help against worms. The healing effect of purslane is mainly explained by its high content of vitamins, minerals and flavonoids. A vitamin deficiency can be compensated in a natural way with the plant herb. Besides vitamin C, it contains vitamins A, B1, B2, B6 and E, plus minerals, mucilage and trace elements such as magnesium, calcium, sodium, phosphorus, potassium, zinc and iron, as well as flavonoids. These secondary plant compounds can have an anti-cancer effect. The mucilages of purslane exert their protective effect especially in the gastrointestinal tract, regulate bowel movements, lower blood sugar and bind toxins. Omega-3 fatty acids, which purslane provides in abundance, are also important. As essential substances, they are important for human nutrition, as the body cannot produce them itself. Studies have repeatedly shown that the fatty acids prevent cardiac arrhythmias, heart attacks, strokes and coronary heart disease. They also promote blood circulation and have a positive effect on blood pressure and vascular functions.
