🌿 Purslane
Portulak
Portulaca oleracea
Purslane is an edible wild vegetable with fleshy, succulent leaves and stems. It is particularly notable for its content of omega-3 fatty acids, antioxidants and minerals.
Notes
Purslane can be eaten raw or briefly cooked. Eating it raw preserves heat-sensitive nutrients such as vitamin C. Brief blanching, on the other hand, can reduce some of the oxalates it contains.
People prone to calcium oxalate kidney stones should consume purslane only in moderate amounts.
People prone to calcium oxalate kidney stones should consume purslane only in moderate amounts.
Effects
- nutrient-rich
- anti-inflammatory
- antioxidant
Conditions
- cellular protection
- cardiovascular system
Application Areas
- cardiovascular system
Plant Parts
- young stems
- leaf
Preparations
- tea
- raw
- blanched
Contraindications
- tendency to calcium oxalate kidney stones
- caution with large amounts when taking vitamin-K-dependent blood thinners
- allergy