Purslane

Another of the edible weeds on our property - not much of it
around at present, it seems to like hot and dry weather,

binomial name : PORTULACA OLEARACEA
common name : Purslane or Munyeroo (aboriginal) or Pigweed

From latin (possibly) meaning small gate or door -the opening on the seed capsule, and oleracea = latin for kitchen vegetable.
An Italian patient of mine says it means porcellain flower, but porcellain did not reach Europe until the 13th century (Marco Polo).

Pliny recorded the Greeks calling it Porcil aka but this greek meaning is now lost.

Our word purslane is a derivative of portulaca -> porcillagen -> porcellaine (fr) -> purslane

Identification :

Purslane is a flat succulent plant, mat like growth, with triangular fleshy leaves on fleshy stems and with tiny yellow flowers. The leaves look like small paddles and are about 3cm long. The stems are readily broken off and usually have a redish tinge (There are cultivated varieties that have larger leaves and flowers).

History and Uses:

There is a long recorded history for the use of this plant by humans - it is recorded as far back as 2,000 yrs ago in India and Iran .
There is archaeo-botanical finds in prehistoric sites, seeds have been retrieved from 2 sites dating to 7th century BC .
It was widely used in Greece - Theophrastus in the 4th century BC names purslane, as one of the several summer pot herbs that must be sown in April. In antiquity its healing properties were thought so reliable that Pliny advised wearing the plant as an amulet to expel all evil.
An Italian Dr -Prospero Alpini - from the 16th century recorded that the Egyptians ate it mixed with yogurt. Purslane is one of the seven herbs used in the symbolic dish served at the traditional Japanese new year. Its name in Malawi translates politely as "buttocks of the chief's wife", a possible reference to the plump leaves.
It was used as to prevent scurvy – Baron von Mueller - an early Australian explorer attributed his expedition's good health to eating copious amounts of Purslane along the way.
It has had a wide variety of uses medicinally over the years for such complaints as gum infections, renal tuberculosis, and as a general tonic and for longevity (chinese)



Nutritional:

This plant is solid gold when it comes to nutrition.
Purslane contains more omega 3 fatty acids (about 400mg/100gm) than any other plant source around. It has vitamins A, B, C and E — six times more E than spinach —plenty of beta carotene — magnesium, calcium, potassium, folate, lithium (helps keep you sane!) iron and is 2.5% protein.
Two pigments, one in the leaves and one in the yellow blossoms, have been proven to be potent in preventing cancer cells growing.
You get all that for about 15 calories per 100 gram serving. As a mild diuretic, it might even lower your blood pressure as well. It has oxalate levels like spinach.

What to eat:

The leaves stalks and seeds are all edible either raw or cooked.
Purslane can be used fresh as a salad, stir-fried, or cooked like spinach, and because of its mucilaginous quality it is also suitable for soups and stews.
Aborigines used to grind the seeds to make seedcakes.

Published Medical studies: (Pubmed search)

1. In a rat model of Diabetes an extract of Purslane significantly reduced fasting blood sugar, total cholesterol , total triglycerides and increased the level of HDL ( the good cholesterol).
2. In a mouse model, Purslane treated mice showed signicantly improved learning and memory compared to controls.
3. Apparently Purlane has been used in Iran for many years for abnormal uterine bleeding. Sure enough, a trial did show significant benefit in 80% of women using it for this purpose.
4. Purslane has at least 3 novel anti-oxidants that are stronger than Vitamin C. 5. The Iranians have also used Purslane for asthma historically and a trial did demonstrate improved lung function similar to Theopylline but not as good as Salbutamol (Ventolin).
6. Other studies indicate it has analgesic and anti-inflammatory effects topically but not orally. It may also have a beneficial effect on wound healing .

Conclusion:

Eat this weed – it is really good for you.
We find the taste in salads, and as part of boiled greens, quite mild.