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CULTURAL AND WILD PLANTS
Purslane garden. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Garden purslane, Portulaca oleracea. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Purslane Family: Portulacaceae Origin: Purslane garden comes from the tropical regions of the Eastern Hemisphere. Area: Purslane garden is widely distributed throughout the world. Chemical composition: Garden purslane contains organic acids (including malic, citric and oxalic), vitamins (A, C, E and group B), minerals (calcium, iron, potassium, magnesium, etc.), as well as numerous phenolic compounds, carotenoids and anthocyanins. Economic value: Purslane is used in cooking as a seasoning and salad ingredient, it also has medicinal properties and is used in traditional medicine to treat various diseases such as insomnia, stomach and intestinal diseases, headache, etc. Legends, myths, symbolism: In Chinese culture, purslane is considered a symbol of happiness and longevity. It is also associated with business and financial success. In Indian mythology, purslane is considered a sacred plant that symbolizes life, growth and fertility. In Mediterranean culture, purslane is often associated with female beauty and health. It was used to add shine to lips and skin. In medieval Europe, purslane was considered a medicinal plant that was used to treat wounds, ulcers, coughs and other diseases. Purslane is also associated with renewal and rebirth, as it grows quickly and blooms throughout the summer.
Garden purslane, Portulaca oleracea. Description, illustrations of the plant Purslane, Portulaca oleracea L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
An annual herbaceous plant 15-40 cm high. The stem is branched from the base, creeping and ascending, fleshy. The leaves are oval, fleshy, alternate or almost opposite. The flowers are small, white or yellow, located in the axils of the leaves. The fruit is an ovoid or spherical capsule. Blooms in June-July. Purslane is native to Western Asia, where it was known as a vegetable and spicy plant. Of the improved cultural forms, the most famous are golden yellow and broadleaf. A feature of purslane is its productivity: one plant produces up to 3 million seeds per year, which remain viable for more than 40 years. And about one more feature: the more often the plant is cut, the more it grows. Therefore, if it is necessary to get rid of the purslane, it is pulled out along with the root. Purslane grass contains many sugars: glucose, sucrose, galactose and other carbohydrates, a significant amount of vitamins C and K; found in it carotene, vitamins E, PP, organic acids (succinic, citric, malonic), proteins, minerals and other valuable substances. In ancient times, purslane was used as an antihelminthic, wound healing, antiscorbutic agent. Arab doctors in the old days treated diabetes with purslane. Nowadays, in folk medicine, purslane is used as an anti-inflammatory agent for diseases of the kidneys, liver and bladder. The juice of the aerial part of the purslane has a choleretic effect. Seeds have especially valuable medicinal properties: in case of indigestion - as an astringent, in case of fever - as an antipyretic; they are part of folk remedies against impotence. There are cases of curing scaly lichen with a decoction of seeds. In the Caucasus, fresh leaves of the plant relieve inflammation from bee stings. In recent years, scientists have drawn attention to the ability of this plant to lower blood sugar levels. Young shoots with leaves, cut before flowering, have a tart taste and a slight odor. They are used for food. Finely chopped purslane leaves are eaten with cottage cheese, tomatoes and cucumbers; they prepare a salad with the addition of olive oil and vinegar, spicy seasonings for meat dishes; they are added to soups and vegetable dishes, salted and marinated. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Purslane garden. Description of the plant, area, cultivation, application
It grows in weedy places, in vegetable gardens, gardens near housing, fences, in fields. Cultivated as a food plant. Annual herbaceous plant 10-30 cm long. Stems recumbent, branched. The leaves are opposite, small, thick, oblong-wedge-shaped, juicy. Blooms in June - September. Flowers small, yellow. The plant contains fats, proteins, sugars, alkaloids, acids, glycosides, vitamin C, carotenoids, mineral salts. Young leaves and shoots are used in nutrition. They are odorless, pleasant sour-mucilaginous taste, with a sharp aftertaste. Ealats are prepared from fresh leaves, garnishes, seasonings for meat and fish dishes from pickled, salted ones. Purslane boiled. Rinse young shoots and leaves thoroughly in cold water, boil for 10-15 minutes, put in a colander or sieve. When the water drains, chop, season with mayonnaise, or hot sauce, or vegetable oil. Use as an independent dish or as a side dish for meat, fish dishes. To prepare the sauce, sauté carrots, onions, celery in vegetable oil, add tomato sauce, bay leaf, pepper, vinegar, sugar, salt, vegetable broth and simmer over low heat for 10-15 minutes. 200 g of purslane, 50 g of mayonnaise (or spicy sauce, or vegetable oil), salt to taste. For the sauce: 150 g vegetable oil, 100 g carrots, 50 g onions, 25 g celery, 50 g tomato sauce, 1-2 bay leaves, 50-75 ml broth, vinegar, sugar, salt to taste. Salty purslane. Rinse young stems and leaves several times in cold water, cut into pieces 4-5 cm, put in an enamel basin, add chopped carrots, wormwood, tarragon, dill, caraway seeds, salt, mix, put tightly in an enameled or wooden container. If after 1-2 hours the greens are not covered with juice, pour in a little water, cover with a wooden circle and put a weight on top. Store in cellar or refrigerator. Use as a side dish for meat and fish dishes. 1-2 kg of purslane, 400 g of carrots, 25-40 g of dill and cumin, salt, tarragon, wormwood to taste. Marinated purslane. Rinse the stems and leaves with cold water, put in jars, add chopped carrots, horseradish root, pour hot marinade, close with lids. Store in refrigerator, cellar. Use as a side dish for meat and fish dishes. For the marinade: 1 liter of water, 30 g of salt, allspice and bitter peppers a few peas, 1-2 cloves of garlic, 20 g of sugar, 25 g of table vinegar, 1 g of wormwood, 1-2 sprigs of dried dill, 3-4 leaves of black currants. Purslane seasoning. Grind the dried shoots and leaves in a coffee grinder or in a mortar, sift. Store in paper bags, glass jars. Use as a seasoning for the first, second courses, sauces, gravies. Purslane salad. Rinse young shoots and leaves several times in cold water, chop, add chopped carrots, green onions, hard-boiled eggs, salt. Season with mayonnaise, or sour cream, or tomato sauce. Sprinkle with dill, parsley and green onions. 150 g of purslane, 50 g of carrots, 25 g of green onions, 1 egg, 50 g of mayonnaise (or sour cream, or tomato sauce), salt, dill and parsley. Vegetable salad with purslane. Grate carrots and cabbage on a coarse grater, add chopped tomatoes, cucumbers, green onions, purslane, salt. Season with mayonnaise, or sour cream, or tomato sauce. Sprinkle with dill and parsley. 40 g of carrots, 50 g of cabbage, 25 g of green onions, 50 g of tomatoes and cucumbers, 75 g of purslane, 150 g of mayonnaise (or sour cream, or tomato sauce), salt, dill and parsley. Liver fried with purslane. Process the liver, cut into pieces, salt, breaded in flour with purslane seasoning and fry in oil. 400 g liver, 75 g fat, 50 g flour, 100 g purslane. Schnitzel in Grodno. Cut the pork pulp into pieces of 100 g, beat off, salt, moisten in an egg-milk mixture, breaded in breadcrumbs and fry in oil, sprinkled with purslane powder. Serve with pickled purslane. 400 g pork, 75 g breadcrumbs, 1 egg, 20 g purslane powder, 50 g milk, 50 g vegetable oil, salt to taste. Fish stewed with purslane. Cut fresh fish into pieces, salt, sprinkle with purslane powder, breaded in flour and fry in hot vegetable oil. Sprinkle with dill and parsley. You can serve salted or pickled purslane as a side dish. 400 g of fish, 75-100 g of vegetable oil, 50 g of flour, 30 g of purslane powder, salt, dill and parsley.
In folk medicine, grass and seeds of garden purslane are used. They have anti-inflammatory, diuretic, antiseptic, analgesic effect. A decoction of purslane herb. Boil 25 g of fresh herbs for 10 minutes in 200 ml of water, leave for 2 hours, then strain. Drink 1-2 205 tablespoons 3-4 times a day for diseases of the kidneys, liver, arthritis. Wash wounds, ulcers. A decoction of purslane seeds. Boil 10 g of crushed seeds for 10 minutes in 200 ml of water, leave for 30 minutes. Apply externally in the form of lotions on scaly lichen, weeping eczema, pustular rashes. Contraindications have not been established. Grass is harvested during flowering in July - September, seeds as they ripen in August - September. Air dry in a well ventilated area. Shelf life of grass - 1 year, seeds - up to 3 years. Authors: Alekseychik N.I., Vasanko V.A.
Purslane garden, Portulaca oleracea L. Botanical description, distribution, chemical composition, features of use
The purslane family is Portulacaceae. Annual plant. The stem is recumbent, 10-30 cm long, branched from the base. Leaves sessile, cuneate-obovate, oblong-cuneate, spatulate, obtuse; the lower leaves are arranged spirally, the upper ones are opposite. The flowers are collected in bunches of two or three, sessile, in the branches of the stem or in the axils of the leaves; petals are yellow. The fruit is an ovoid or spherical capsule. Blooms in June - August. The fruits ripen in September. Grows in wet sandy places, along river banks, in gardens, vegetable gardens, fields, near dwellings. It comes from the tropical regions of the Eastern Hemisphere. It has now spread to many regions of the globe with a warm climate. The aerial part of purslane contains proteins, carotene, sugars, microelements (zinc, copper, manganese, nickel, iron), macroelements (calcium, magnesium, sodium, potassium), organic acids, alkaloids, saponins and other glycosides, norepinephrine, significant amounts of vitamins - carotene, tocopherol, ascorbic acid (up to 0,3%), nicotinic acid and phylloquinone, mucous and resinous substances; seeds - fatty oil, including linoleic, oleic, palmitic and other fatty acids. The smell of the plant is weak, the taste is slightly spicy, tart and refreshing. Used before flowering. Later, after flowering, the leaves become hard, pungent in taste. Young leaves and stems are eaten raw and boiled. Spicy salads, soups, mashed potatoes, seasonings for meat dishes are prepared from them. For the winter, they salt and pickle, using capers as a substitute. Purslane greens have been especially popular for a long time among the population of Transcaucasia, Central Asia, and in the Mediterranean countries.
Purslane has been known as a medicinal plant since the time of Hippocrates. Even in ancient times, it was believed that its seeds "purify the body." Purslane leaves were used in medicine of the past as a wound healing agent, as part of a mixture for the treatment of impotence, as an antitoxic agent for bites of poisonous snakes and insects, for trichomonas colpitis, insomnia, flatulence, diseases of the liver and kidneys, as a diuretic, for scurvy and other beriberi, dysentery; seeds - with scaly lichen. Experimental studies have shown that intravenous administration of an infusion or decoction of purslane promotes an increase in heart rate, an increase in blood pressure with significant vasoconstriction. This effect is explained by the action of norepinephrine, which is contained in large quantities in the plant. This is also the reason, apparently, for the hemostatic effect of purslane in internal bleeding. Purslane lowers blood sugar levels and can be recommended in the diet of patients with mild diabetes. The crushed aerial part of the plant is applied to the places of bee stings, which reduces swelling and inflammation. Cultural decorative forms of garden purslane are bred in flower beds. They also have healing properties, but to a lesser extent. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Purslane, Portulaca oleracea L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: German Portulak, Burzelkraut; Goal. postelein; dates portulak; Swede, tradgards portulak; English purslane; fr. pourpier; Lombardy); Spanish verdolaga; port, beldroega; hung. porcsin; Slovenian plusek, retlak; Serb. tusttuscak; Polish kurza noga. An annual plant that grows wild in southern Europe, eastern India and South America. The shoots and leaves are used to make salads and soups. Recommended for people suffering from liver disease. It contains water - 92,61%, nitrogenous substances - 2,24%, nitrogen-free extractive substances - 2,16%, fats - 0,40%, fiber - 1,03% and ash - 1,56%. Stems glabrous, fleshy, recumbent, diverge radially in different directions; the plant forms a rosette of leaves. Flowers small, yellow. Seeds are very small, black, shiny. Plants are sown in early spring at a distance of 15 cm from each other. Purslane tolerates transplant well. There are different varieties of purslane: green and yellow. In addition to the common purslane, in Queensland and northern Australia, the population uses the tubers of Portulaca napiformis F. Muel - tuberous purslane. In Brazil, in mountainous areas, large-flowered purslane grows - P. grandiflora Hook, which has tubers 12 cm long and 8 cm in circumference. Author: Ipatiev A.N.
Purslane garden. Basic information about the plant, use in medicine and cooking
Garden purslane is an annual annoying weed of gardens and orchards in the forest-steppe and steppe zones, in the Crimea, the Caucasus, Central and Asia Minor, Iran, Mongolia, and China. Cultivated in many countries. Stems and leaves are fleshy, juicy, shiny. They are eaten raw and boiled. They have no smell, sour, mucous with a somewhat spicy taste. After scalding and short cooking, the sharpness disappears. In the Caucasus, Central Asia and the Mediterranean countries, it is the most popular vegetable plant, widely used for salads. The leaves are salted, pickled for future use and served as seasonings and side dishes. When salting, add vinegar, allspice, tarragon tarragon, carrots cut into thin strips. In the north of Russia, purslane is an excellent remedy for scurvy. In Northeast Asia, purslane leaf juice is used to treat eye diseases. Official medicine uses purslane leaves and seeds as an anthelmintic Author: Reva M.L.
Purslane garden, Portulaca oleracea. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Garden purslane, Portulaca oleracea. Tips for growing, harvesting and storing
Purslane (Portulaca oleracea) is an annual plant with succulent green leaves and bright flowers that is widely used in cooking. Tips for growing, harvesting and storing garden purslane: Cultivation:
Workpiece:
Storage:
Purslane is widely used in cooking, adding it to salads, soups and side dishes. It can also be used as a condiment for meat and fish dishes. In addition, garden purslane can be used as a natural food colorant.
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