A few days ago I
planned to take a few pictures of purslane, a common annual plant that I allow
to grow in the pots in which I grow a few vegetables, but forgot that the
flowers are open only a few hours early in the morning, and had to try again
the following day just after sunrise.
Purslane is
common in well-watered fields. It has succulent leaves and from late spring to
early autumn small yellow flowers.
It is native to most
of Central and Southern Europe, as well as parts of North Africa, Middle East,
the Indian Subcontinent and Australasia. In Maltese it is known as burdlieqa.
Purslane is considered as a weed with those attempting to remove it little
realising that it can be very useful as a medicinal plant and as a vegetable.
All the aerial parts,
including the stems, leaves and flowers are edible. When fresh it can be used in
salads, stir-fried or cooked in boiling water. It can also be used with other
vegetables in soups to add taste and texture.
Purslane is very
rich in omega-3-fatty acids and vitamins especially A and C as well as some
vitamin B. It is also a rich source of minerals and antioxidants although it
also contains oxalate, a compound linked to the formation of kidney stones and
therefore should be avoided by anybody susceptible to this condition.
Purslane was used
in ancient Rome as a cure for headaches, stomach aches and other intestinal
problems. It is also very popular in Chinese traditional medicine to treat
urinary and digestive problems as well as for appendicitis.
Purslane is
considered as a useful companion plant as it helps to reduce evaporation from
the soil and prevents the soil from drying up too fast. (This article was published in The Times on 29.08.2012)
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