Purslane – the wild herb is really healthy
The weed has been around for centuries. However, we have forgotten about it. Since the plant grows quickly in our latitudes, it has been discredited as a weed in recent years – quite wrongly.
- Purslane has fleshy leaves that you can eat raw. The taste is nutty and slightly sour.
- The most important ingredient in weed is the omega-3 fatty acids. The content is five times higher than that of spinach and even twenty times higher than that of lettuce. Omega-3 fatty acids keep the heart and brain health. In addition, rheumatic diseases and cancer are prevented.
- Purslane also contains potassium and magnesium. Vitamin C and antioxidants are also important ingredients.
- Antioxidants scavenge free radicals in your body. This protects your cells and counteracts cell aging.
- The herb also has an antibacterial and diuretic effect. It can give you relief from mouth sores and insect bites.
The use of the plant in the kitchen
Purslane has a high nitrate content. Therefore, you should not heat food with the herb. If you always consume the plant fresh and in small quantities, your health will benefit from it.
- Salad: Use some purslane leaves in the salad. It is just as suitable for leaf salads of all kinds as for example potato salad.
- Dips and salad dressings: Chop the leaves and add them to dips or salad dressing. Combined with dill, parsley, or chives, the taste really comes into its own.
- Smoothie: Green smoothies are trendy. Add a few purslane leaves to your raw food mix and enjoy the vitamin bomb for breakfast.
- Side dish: As a side dish, the herb is a great accompaniment to cheese, poultry, and eggs.