Vegetarian Salad Recipes: Purslane Salad - A Salad From Weed And Its Health Benefits
Do you know such plant as purslane? Especially, those who have gardens, did you try to fight it as a weed? Though weed, purslane is very tasty and healthy, and in many circles it's even considered a delicacy. So don't fight it. Better eat it!
Purslane leaves, stems and flower buds are all edible and are used raw and cooked. Purslane has a slightly sour and salty taste. It is used in spicy salads, soups, purees, seasonings for meat dishes. Purslane can be pickled and marinated for the winter. It is most popular throughout the Caucasus, Central Asia, Middle East, and Mediterranean.
Read More About Purslane
Health Benefits of Purslane
The above-ground part of purslane contains proteins, minerals (zinc, copper, manganese, nickel, iron), macronutrients (calcium, magnesium, sodium, potassium), organic acids, alkaloids, significant amounts of vitamins - carotene, tocopherol, ascorbic acid...
Purslane has been known as a medicinal plant since Hippocrates. In ancient time it was believed that its seeds "purify the body". Purslane leaves were used in ancient medicine as a wound-healing, and diuretic; it was mixed with other herbs to treat the impotence; it was used as the anti-toxic remedy for bites of poisonous snakes and insects; it was used to treat insomnia, liver and kidneys problems, vitamin deficiencies, dysentery...
It was also used in traditional Chinese medicine to treat oral lichen planus, insect or snake bites, boils, sores, pain from bee stings, dysentery, diarrhea, hemorrhoids, postpartum bleeding, and intestinal bleeding.
Different experiments proved that intravenous infusion of purslane decoction enhances heart rate, increases blood pressure while significantly narrowing blood vessels. This is due to norepinephrine, which is contained in the plant in large amount. Purslane also reduces sugar levels in blood and can be recommended for the patients with mild form of diabetes.
As I mentioned before, purslane is very popular in the Caucasus, and being an Armenian, I used to eat different dishes from purslane. So today I'd like to share a recipe for a stewed purslane salad.
- Minced garlic
How To Make Stewed Purslane Salad
- Wash purslane several times.
- Put it into the pan (don't cut it or dry, it's not necessary).
- Stew it into the pan with minimum amount of water (just enough for purslane not to stick to the bottom of the pan).
- Salt it and stir from the bottom to the top (bottom part is stewed quicker).
- As soon as purslane changed the color, it's ready.
- Put it into the bowl and let it cool.
- Add salt, minced garlic, vinegar and oil.
- Mix and let it stay for a while.
- Eat when it's cool, and enjoy!
You can also make a salad from fresh purslane. In this case, you just mix cut purslane with minced garlic, kefir (or plain yougurt) and mint, salt it and leave for some time. It turns out very refreshing and tasty.
I hope you will like purslane salad and benefit from all healthy ingredients purslane has to offer.
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