Purslane

Purslane
A genus of 100 species of fleshy, trailing annuals, with a few perennials, found widely in dry, sandy soils in warm temperate and tropical regions. Portulaca oleracea is grown as a vegetable in many parts of the world. It was known to the ancient Egyptians and has also been grown for thousands of years in India and China. France is now the main European producer and consumer. Cultivated purslane is sometimes treated as a distinct variety, var. sativa. Research has shown the P. oleracea is a rich source of omega-3 fatty acids, which are thought to be important in preventing heart attacks and strengthening the immune system. Portulaca oleracea was first described in Chinese medical literature c.CE500. In Coptic medicine it was used for sore eyes, skin inflammations, and "anything swollen", as it is in Egypt today. Portulaca grandiflora (sun plant, rose moss) is also used, mainly in the form of fresh juice, for hepatitis or as a lotion for snake and insect bites, burns, scalds, and eczema. Portulaca is the original Latin name, used by Pliny.

Annual with thick, soft, trailing stems and thick, fleshy, spoon-shaped leaves, to 3cm (1¼in) long. Small yellow flowers, with 4-6 petals, are produced in summer, then many-seeded capsules.

Common Name:

Purslane

Botanical Name:

Portulaca oleracea

Genus:

Portulaca

Family:

Portulacaceae

Native Location:

Cosmopolitan weed, probably from India.

Cultivation:

Rich, moist, well-drained soil in sun. Plants may be damaged by aphids and slugs.

Propagation:

By seed sown in situ in spring.

Harvest:

Plants are cut in summer, usually before flowering, and used fresh, or dried for use in decoctions. Leaves and young shoots are picked before flowering and used fresh.

Variations:

Var. aurea
(Golden Purslane)
Has golden leaves.

Height:

20-25cm (8-18in)

Width:

45cm-60cm (18-24in)

Hardiness:

Half hardy.

Parts Used:

Whole Plant (ma chi xian), leaves.

Properties:

A sour, diuretic, cooling herb that lowers fever and clears toxins. It is effective against many bacterial infections.

Medicinal Uses:

Internally for dysentery, acute enteritis, appendicitus, mastitis, hemorrhoids, and postpartum bleeding. Externally for boils, snakebite, bee stings, and eczema.

Culinary Uses:

Leaves are eaten raw in salads (especially in the Middle Eastern bread salad, fattoush), cooked as a vegetable, added to sauces and filling, and pickled in vinegar. Like okra, they have a mucilaginous texture when cooked.

Warning:

Not given to pregnant women or to patients with digestive problems.

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