Cooked Purslane Salad

Cooked Purslane Salad. Salad that is prepared with Portulaca oleracea, popularly known as Verdolaga . This wild edible plant has invaded orchards around the world since ancient times , it is currently widely consumed in some countries , it has been known and used as a therapeutic remedy since ancient times.

Summary

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  • 1 Story
  • 2 Ingredients
  • 3 Procedure
  • 4 Superfood
  • 5 Sources

History

The purslane is native to India , spreading throughout the globe, from Mexico to Australia . In some places it is cultivated expressly, given its use as a food resource. It is an annual plant , highly branched, with branches extending radially above the ground , succulent, reddish and cylindrical. On the whole, purslane barely rises several inches off the ground. The plant has abundant, small-sized, shovel-shaped leaves . The flowers , about 6 mmin diameter, are not easily distinguished, except when they open at noon, are colored yellow and appear in the second half of the spring , lasting well into the autumn .

The plant is quite resistant to drought and adapts to almost any terrain. Purslane is abundant on uncultivated land, sidewalks and embankments although it can be found as weeds invading cultivated land.

Ingredients

Ingredients for 6 servings:

  • Tender purslane 500 g 1 large mallet
  • Onion 60 g 1 small unit
  • Salt 10 g 1 tsp
  • Oil 17 g 1 tbsp

Process

  • Wash the tender purslane well .
  • Cut it into small pieces.
  • Put the purslane in boiling water without covering, for 3 minutes, so that it wilts slightly.
  • Drain it and place it in a salad bowl.
  • Add the cut onion to the small planter and mix.
  • Season with salt and oil .

Superfood

The purslane is particularly remarkable because it is one of the vegetables richest in Omega 3 known. A cup of the fresh plant can contain 400 mg of this essential fatty acid . But it also offers us a very complete contribution of a great variety of nutrients and medicinal principles:

  • Vitamins : A, beta-carotenes (7 times more than carrots ), B1, B2, B3, C, E (one of the plants that contains the most)
  • Minerals : potassium (more than spinach ), calcium , magnesium (one of the best plant sources ), iron , phosphorous .
  • Amino acids , among others.

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