Common Purslane has many pro-health properties

Common Purslane (Purslane, Portulaca oleracea L.) supports digestion, regulates metabolism, relieves heartburn, has antioxidant properties, tones, helps with hard-healing wounds. What active substances are found in purslane? What other properties does it have? indications and contraindications to its use?

Common Purslane (portulaca vegetable, Portulaca oleracea L.) is a widely occurring plant whose health properties and taste qualities are not always appreciated.

It grows almost all over the world, in the remotest corners of the globe, but in many places it is treated like an ordinary weed. It is a pity, because this small plant, growing up to 30-40 cm in height, is a rich source of vitamins, minerals and acids omega 3.

It looks inconspicuous – it has a red-purple stem, fleshy, rounded, not very long leaves, and during the flowering period light yellow flowers.

In Poland, it is practically everywhere, the first mention of portulace in our country comes from the eighteenth century, most likely it came to us from Asia.

Purslane has antioxidant activity, that is, it removes excess free radicals from the body, which damage cells and lead to their premature aging.

It also supports the proper functioning of the heart and the entire cardiovascular system, normalizes glucose levels, strengthens bones and eyesight, but that’s not all.

Thanks to its properties, it also affects the digestive system, including.

It is also used in the case of hardly healing wounds (also, for example, after a bite or sting of insects), ulcers, and even in the case of hemorrhoids, because it supports the healing process, and at the same time has a toning effect.

Purslane can be eaten raw, seasoned or cooked.

The latter method is prepared like spinach, that is first you need to wash the leaves thoroughly, then put in boiling water and boil for about five minutes. .

You can also not cook them, just blanch them (you have to put in a boiling water for 1-2 minutes and cold water). In our country, purslane is most often eaten raw – leaves are added to salads or cocktails.