4 step-by-step recipes for marinated purslane in Armenian style for the winter

Useful properties of purslane

The medicinal properties of purslane have been used since ancient times; Hippocrates recommended this plant for many diseases. Its beneficial properties are truly limitless. Juicy greens contain vitamins of group A, which combine substances with common biological effects. The plant contains vitamins B, K, PP, E. Purslane is a valuable source of protein, without which the functioning of the human body is impossible. It contains glucose, sucrose, galactose - these substances are the fuel of cells.

Thanks to the organic acids present in the plant, normal metabolic processes in the body are maintained. The use of a medicinal plant helps to saturate organs and systems with salts of calcium, potassium, magnesium, etc. The leaves contain vitamin C, carotene, and flavonoids. Purslane is an excellent supplier of mucous and resinous substances.

Medicinal properties and medicinal uses

Purslane has been used since ancient times as a laxative, analgesic and cleanser. In the countries of Central Asia it was used to relieve fever and inflammation, in Rus' it was usually used as a remedy for treating wounds and for insect bites and poisonous snakes.

The totality of the medicinal properties of purslane is due to the substances included in its composition. Ascorbic acid takes part in the functioning of the immune system, in oxidation and reduction reactions, and helps absorb iron. Insufficient intake of vitamin C leads to increased capillary permeability, and as a result, bleeding.

Potassium, as the main intracellular ion, regulates water, electrolyte and acid metabolism, pressure, and is necessary for the normal conduction of nerve impulses. Magnesium - to normalize energy metabolism, synthesize nucleic acids and proteins, maintain the balance of potassium, trace elements calcium and sodium. Iron, as part of hemoglobin, transports oxygen; it is also necessary for the synthesis of other proteins and enzymes. Its deficiency leads to hypochromic anemia, severe fatigue, atrophic gastritis, and myocardiopathy.

Manganese is necessary for the formation of connective and bone tissue, the synthesis of enzymes, nucleotides, and cholesterol. Its deficiency leads to growth retardation, bone fragility, lipid and carbohydrate metabolism disorders, and pathologies developing in the reproductive system. Copper accelerates the absorption of carbohydrates and proteins and takes part in the processes of transporting oxygen to tissues. A deficiency of this microelement leads to connective tissue dysplasia and disorders in the bone and cardiovascular systems.

Purslane coumarins prevent increased blood clotting, thereby preventing the formation of blood clots in blood vessels. Lutein, also found in purslane, neutralizes the harmful effects of ultraviolet radiation, making the plant beneficial for the eyes. Fatty acids, especially linolenic acid, protect the body from viruses and bacteria that penetrate it, normalize metabolism, and make hair better. The substance liquiritin, a flavonoid, has an antibacterial effect and reduces the fragility of blood vessels.

Purslane can be used for gastrointestinal diseases, poisoning, to eliminate pathological microflora and restore normal flora. The herb can be used for mild type 2 diabetes.

Purslane has diuretic, laxative, anthelmintic, as well as anti-inflammatory, antiulcer, antibacterial, and antioxidant effects.

When consumed internally as food and when used externally in the form of medicinal decoctions and cosmetics, the plant, which contains antioxidant substances, significantly rejuvenates the body's tissues.

Medicinal properties of garden purslane

Although there are several varieties of purslane, purslane is used for medicinal purposes.

Its characteristic species characteristics:

• Juicy small fleshy leaves of a rounded-oblong shape;
• Succulent stems of a reddish hue, creeping along the ground;
• Small yellow flowers located in the axils of the leaves appear from June to August;
• Small black seeds ripen in spherical polyspermous capsules;
• Reproduction occurs by self-sowing.

The beneficial properties of this plant are due to its unique chemical composition.

Substances contained in purslane:

• Carotenoids (beta-carotene, lutein) are precursors of vitamin A;
• Carbohydrates (sucrose, glucose, galactose, fructose, maltose) are fuel for cells;
• Coumarins – prevention of thrombosis, anticoagulant;
• Organic acids (oxalic) – stimulation of metabolic processes;
• Flavonoids;
• Mineral salts (magnesium, calcium, potassium);
• Vitamins and antioxidants – normalization of blood clotting, activation of metabolic processes;
• Macro- and microelements.

The unique composition of purslane has provided it with a strong position in folk medicine as a remedy for the treatment of many diseases.

Therapeutic effects of purslane:

• Antioxidant,
• Diuretic,
• Antimicrobial,
• Antitoxic,
• Hypoglycemic,
• Antiulcer,
• Anti-inflammatory,
• Antihelminthic,
• Laxative,
• Regenerating.

All parts of the plant except the roots are used for medicinal purposes - flowers, stems, leaves, and seeds.

The use of purslane for the treatment of diseases:

• For neurodermatitis and psoriasis of the scalp, lotions with an infusion of the plant relieve itching, flaking and swelling;
• Cholesterol levels return to normal;
• Glucose levels are normalized;
• For cystitis and urethritis, the diuretic and anti-inflammatory properties of the plant appear;
• Infusion and decoction of plant parts is used for cholelithiasis and liver diseases;
• Cardiac activity is normalized;
• Inflammation of the gums is stopped, conjunctivitis is treated;
• Due to the properties of purslane to cause spasms of smooth muscles, it effectively treats helminthic infestations: ascariasis, hookworm, affecting the muscle tissue of parasites;
• Honey with crushed purslane seeds helps with asthma;
• You can get rid of warts by rubbing them with fresh plant juice;
• You can get rid of the consequences of a bee sting by applying a purslane leaf to the sore spot;
• The effect of purslane on the adrenal cortex stimulates the release of insulin and lowers blood sugar levels.

It is not difficult to prepare an infusion of purslane; for this you take 2 tbsp. l. chopped herbs and pour 1.5 cups of boiling water. After 60 - 90 minutes, filter the infusion and use it for oral administration. In order to prevent various diseases, we take 1–2 tablespoons of infusion, in advanced stages – 3–4 tablespoons.

Contraindications to the use of purslane:

• Pregnancy, lactation;
• Heart rhythm disturbances (bradycardia);
• Autonomic vascular disorders;
• Hyperexcitability of the central nervous system;
• High blood pressure.

What are the benefits of purslane?

The chemical composition of the plant does not allow us to doubt its benefits. That is why purslane is in demand in alternative medicine. It is highly effective against inflammatory and infectious diseases. The beneficial properties of garden purslane are as follows:

• diuretic effect;
• reduction of bad cholesterol levels;
• stabilization of emotional state;
• purification of blood and stopping bleeding;
• antipyretic effect;
• decreased blood pressure;
• antiparasitic effect;
• normalization of the cardiovascular system;
• protection against intestinal infections;
• preservation of youth;
• anti-inflammatory effect.

Purslane has a fairly wide range of uses. It helps to cope with diseases accompanied by intoxication and inflammatory processes. It is often used to treat skin ailments and various liver lesions. The antioxidant properties of the plant allow it to be used to eliminate parasitic diseases.

For women, the value of the plant is to preserve youth and reproductive health. It can be used during pregnancy planning. The rich content of folic acid prepares the body for pregnancy, and ascorbic acid activates its protective mechanisms.

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Application of purslane

Purslane is a useful plant in all respects, it is used in folk medicine, it is excellent as a cosmetic product, and is also suitable for consumption. Juicy green shoots for preparing salads are cut before flowering begins. Purslane has a tart and spicy taste, similar to the taste of spinach and sorrel. The healing substances contained in the plant help treat diabetes, kidney, stomach and liver diseases. It is also useful for eliminating the causes of headaches.

The miracle herb relieves inflammation in the bladder, reduces pain from enterocolitis and hemorrhoids. Decoctions have antimicrobial effects and are therefore effective for conjunctivitis and dysentery. It has been established that the plant relieves dizziness, treats hypotension, and cleanses joints of accumulated toxins that contribute to arthritis. Treatment of ulcers and lichens with herbal decoctions permanently eliminates these unpleasant diseases.

Purslane lotions relieve itching and flaking in psoriasis and quickly heal festering wounds. The fresh juice of the plant can remove warts. It normalizes the functions of the heart muscle and is a hemostatic agent. It is used in the treatment of certain sexually transmitted diseases. The juice is squeezed from the above-ground part of the plant and taken 1 tablespoon 3 times a day before meals. Traditional medicine recommends infusions and decoctions of stems and leaves for gallstone disease, to reduce blood cholesterol and prevent the formation of atherosclerotic plaques.

What is purslane

Along the banks of reservoirs and in sunny meadows you can often find vegetable or garden purslane. In some areas, the plant can be found in forest areas. The plant, whose homeland is considered to be East Asia, has perfectly adapted to temperate latitudes.

It grows well in the Caucasus, Central Asia, and the Far East. The annual plant reproduces by roots, vegetatively (leaves, parts of shoots), seeds, and forms dense thickets that are difficult to control, which is why it is often associated with a weed.

Botanical description

A succulent creeping plant with a dense stem forms shoots up to a meter long, characterized by rapid growth and long flowering. Wild purslane forms cup-shaped buds of bright yellow color, up to 2 cm in diameter.

Species with large flowers of white, red, orange, carmine, and salmon colors have been bred. The fleshy, obovate leaves are edible in all species; the fruits are small black seeds that ripen in round seed pods. The plant blooms from early June to late September.

History of use of the plant

Even before our era, people knew what purslane was; archaeologists found plant seeds in historical layers more than 2600 years old. The herb was popular in Ancient Egypt; healers of the Ancient world mentioned the herb in their treatises as a remedy for inflammation of wounds and abdominal pain.

Warriors carried powder from dry leaves with them in amulets, healers made healing extracts for toothache, all kinds of skin diseases, and used it as a hemostatic agent.

In the Middle Ages in Europe, the grass was considered magical, bunches of grass were hung in houses to scare away evil spirits, purslane was added to salads and sauces. The cooks of Louis XIV created many recipes that are still used today. In Italy and Spain they learned to harvest grass for the winter and made seasonings and snacks from it.

Today, purslane is used in cooking and cosmetology. People also use folk remedies with purslane to prevent and treat many diseases.

Chemical composition

Purslane is valued for its content of vitamins, microelements and acids; its beneficial properties are due to the presence of:

• glycosides;
• flavonoids;
• vitamins A, B1, B2, E, C;
• niacinamide;
• nicotinic, glutamic, aspartic amino acids;
• food acids (malic, oxalic, citric);
• saponins;
• trace elements (zinc, manganese, nickel, iron);
• mucus;
• macroelements;
• fatty acids (linoleic, oleic, palmitic and others);
• sugars;
• coumarins;
• alkaloids.

The above-ground part of the plant also contains proteins and plant fibers.

Purslane Recipes

There are many ways to prepare medicinal products from purslane, all of them are effective when used systematically:

• Recipe for purslane infusion No. 1: pour 1 tablespoon of dry raw material with 1 glass of boiling water, leave for 1 hour, strain. It is good to use this product for rubbing into the hair roots for dandruff.
• Recipe for purslane infusion No. 2: 40 g of fresh herb should be poured into 200 ml of water, left for 2 hours, squeezed and taken with the addition of two chicken egg whites throughout the day. Treatment should be carried out for seven consecutive days.
• Recipe for purslane decoction No. 1: boil 1 tablespoon of raw material for 10 minutes in 200 ml of water, then leave for 2 hours, strain. It is recommended to take the medicine 1-2 tablespoons 3 times a day.
• Recipe for purslane decoction No. 2: 1 tablespoon of crushed dry raw materials should be boiled in 1 glass of boiling water over low heat for 15 minutes, wrapped or poured into a thermos and left for 1.5 hours. Take 1 tablespoon of the decoction 3-4 times a day before meals for arthritis.
• Recipe for purslane decoction No. 3: 1 tablespoon of fresh herb should be boiled for 10 minutes. after the start of boiling, then leave, wrapped, for 2 hours, strain and take 1-2 tablespoons 3-4 times a day for arthritis.

Application in official and folk medicine

The medicinal properties of purslane are used in medicine for the treatment and prevention of the following pathological conditions:

• Diseases of the stomach, liver and kidneys;
• Diabetes mellitus;
• Bladder diseases;
• Enterocolitis;
• Dysentery;
• Joint diseases, arthritis;
• Eczema, psoriasis, allergic dermatitis;
• Hemorrhoids;
• Obesity;
• Stomatitis, sore throat, gingivitis;
• Colpita;
• Trophic ulcers, festering and weeping wounds.

the plant is used in the treatment and prevention of various pathological conditions

Medicinal compositions using purslane

To prepare medicinal compositions, purslane leaves and seeds are used, on the basis of which decoctions and infusions are prepared.

The decoction has a diuretic and choleretic effect, helping to cleanse the liver and help with hormonal disorders in women and impotence in men. A useful solution is used to treat damaged skin and purulent wounds.

• You can prepare a decoction from tbsp. l. dry crushed purslane leaves and a glass of boiling water. Boil the mixture over low heat for 10-15 minutes. Leave for a couple of hours and strain. Drink 2 tbsp. l. up to 4 times a day or apply externally.

The infusion has anti-inflammatory and diuretic effects. Helps strengthen cardiac activity, slightly increase blood pressure, and is useful for dysentery as an antitoxic agent.

• Art. l. Combine herbs and a glass of boiling water, place in a warm place or wrap, stand for a couple of hours and take 2 tbsp. l. up to 3-4 times a day.

Juice from fresh leaves is indicated for inflammation in the liver, kidneys and bladder. Purslane extract helps with trichomonas colpitis, gonorrhea, syphilitic joint damage, bacterial dysentery, and is used as a wound healing agent.

• fresh leaves are crushed and the juice is squeezed through cheesecloth, boiled for a couple of minutes. Drink after meals according to Art. l. up to 3 times a day.

A decoction of the seeds is used in the treatment of scaly lichen.

• 2 tsp. seeds and a glass of water are placed in an enamel bowl and boiled in a water bath for 10 minutes. Use to wash affected skin up to 5 times a day.

Recipes based on purslane for various diseases

For gastritis with high acidity, take a decoction of tbsp. l. dry purslane and 250 ml. water, kept at a low boil for 15 minutes, infused and strained. Drink 2 tbsp of the drink. l. before meals three times a day.

For diabetes mellitus, brew tea from 2 tbsp. l. purslane and 250 ml. boiling water, let it brew and drink 2 tbsp for mild cases. l., and with a high sugar level, 4 tbsp. l. after meals three times a day.

For ulcerative colitis, prepare a decoction of tbsp. l. herbs and a glass of water. The mixture is boiled for 10 minutes, infused, filtered and consumed before meals according to Art. l.

For hemorrhoids - give enemas from 2 tbsp. l. freshly squeezed juice of purslane leaves and 2 tbsp. l. warm boiled water. The procedure is carried out twice a day for 2 weeks.

For eczema and ulcers - make lotions from 10 grams. seeds and a glass of boiling water, kept at low boil for 10 minutes, infused and strained.

For calluses and warts, apply fresh purslane leaves, crushed to a mushy state, and secure with an adhesive plaster.

purslane is used as a side dish and seasoning for dishes; it is used to make preparations for the winter

Planting and caring for purslane

The grass is grown as a vegetable and medicinal plant; it is an excellent decoration for any garden. Purslane is a heat-loving plant and can easily tolerate drought.

Growing purslane from seeds is a real pleasure; all seeds provide excellent germination and no special soil care is required. In order to obtain seedlings, seeds are sown in April. The grass prefers moderate watering. It also propagates by cuttings. To do this, the mother plants are transferred indoors for the winter, the shoots are cut off in the spring and planted in loose sandy loam soil.

In regions with short summers and cool climates, it is grown through seedlings or sowing in the ground.

Purslane is sowed at a time when there is no longer any fear of return frosts, on light soils and in a sunny place. Seeds are sown in rows to a depth of about 1 cm, embedded in the soil. The distance between rows is 50 cm. Shoots with 2 leaves are thinned out, leaving 1 plant at a distance of 10 cm.

Further care for purslane seedlings:

• Regular watering
• Loosening row spacing,
• Weeding,
• Fertilizing with complete mineral fertilizer.

Growing purslane through seedlings will speed up its ripening time. Seeds are sown in containers in late March - early April. Watering and fertilizing seedlings is similar to caring for purslane in open ground. The seedlings are ready for planting in open ground 25 days after germination. Return frosts by this time should no longer threaten the plants.

Purslane shoots are cut 3 weeks after germination in open ground or 10 days after planting seedlings. From the same plant you can make 3 cuttings of shoots per season. It is advisable to prevent vegetable purslane from flowering to use it for medicinal or culinary purposes, as the plant acquires a sharp pungent taste and its leaves become hard.

Preparation and storage

For the winter, purslane is prepared in various ways:

• seeds and shoots are dried separately, used as a seasoning, and also for the preparation of medicinal products;
• pickled, used as a snack and addition to dishes;
• salted, after fermentation the taste of the herb becomes more delicate.

For drying, grass begins to be harvested 3 weeks after germination; it is pumped in at the end of July, when the stems become coarser. Cut off the upper parts of the shoots to a length of 20 cm, remove sand, roots, dust, and insects. Then the raw materials are washed and dried on cloth or paper towels.

Drying is carried out in shaded, ventilated areas, the leaves and twigs are periodically turned to prevent mold. Store finished raw materials in canvas bags or paper bags for a year. Then the taste and nutritional value of the grass is significantly reduced.

for pickling . Armenian recipe:

1. The washed branches are placed in jars so that 1/3 of the volume remains unoccupied.
2. Add a handful of tarragon leaves, 3 cloves of garlic, 2 dill umbrellas, 3 parsley sprigs to a liter jar.
3. For the marinade, add 2 tbsp per liter of water. l. salt, 1 tbsp. l. Sahara.
4. Pour hot marinade over the contents up to the top rim.
5. Before installing the lid, pour in 1 tbsp. l. apple or wine vinegar 6%
6. The jars with the contents are pasteurized for 20 minutes at a temperature of + 80...85°C, then rolled up.
7. Such canned food can be stored for up to 2 years.

Salted purslane is made at the rate of 200 g of coarse salt per 1 kg of twigs. For salting, use wide containers and place pressure on top. When all the crystals dissolve and the juice is released, the salted purslane is placed in sterilized jars and put in the refrigerator. You can store salted purslane for six months.

How to remove purslane from the garden?

Wild purslane is capable of filling the entire space of a personal plot with its shoots, leaving no chance for cultivated plants to fully develop. One gram of seeds of this annual contains more than 3 thousand pieces. The exceptional germination power of the seeds of this plant requires the use of special measures to protect against it. To prevent purslane seeds from germinating for another 10 years in a row, special measures must be taken to neutralize them.

Mechanical measures to control purslane seedlings:

• Deep digging of the soil - carried out in early spring or late autumn, when the seeds fall deep into the soil and have no chance of sprouting.
• Mulching seedlings - adding a layer of mulch from bark, straw, fallen leaves, mown grass under the roots of cultivated plants, as well as covering the soil with black film or covering material.
• Regular weeding is carried out manually from April several times during the growing season.

Removed weeds should be disposed of in a compost heap or burned after drying.

The chemical method of controlling purslane in beds is to treat the soil after germination with systemic herbicides. Their choice depends on what is sown in the garden bed; for each type of vegetable, a certain herbicide is suitable that destroys weed seeds and does not affect the health of cultivated plants. For example, when planting carrots or onions, you can use the herbicide “Stomp”, and “Zenkor” is suitable for potatoes.

Purslane should be destroyed after it is removed from the soil. The collected weed must be treated with herbicides “Tornado”, “Napalm” or similar substances.

Unpretentious and hardy purslane is a real “pharmacy in the garden.” The main thing is to choose the right variety of this plant for cultivation. Growing vegetable purslane will provide raw materials for the preparation of medicines for the treatment of many diseases.

Use in cooking

In Mediterranean countries, the beneficial weed is a valuable ingredient in many dishes. The above-ground part of the plant is used for food in fresh and dried form (as a spice).

Purslane is no less popular in cooking than arugula; salads, soups, vegetable side dishes, pies, and omelettes are prepared with it.

Pickled purslane is popular in Italian cuisine. In Corsica it is known by another name - monk's grass (erba fratesca). In Naples they prepare an amazing seasoning, combining purslane with wild arugula and thyme.

In the Vatican, cooks created “mysticanza” - a crushed mixture of purslane and herbs with salt, which the monks carried from house to house in anticipation of donations. In Sicily, deep-fried purslane is usually served with boiled potatoes on religious holidays.

In other European countries, the herb is more often used in the preparation of salads; it is customary to eat it fresh.

Contraindications to the use of purslane

Purslane is contraindicated in patients with hypertension and low heart rate, as well as in patients with a tendency to autonomic disorders and seizures. Purslane herb stimulates the release of insulin and causes hypoglycemia, vasospasm, and increases blood pressure.

Author of the article:

Sokolova Nina Vladimirovna |
Herbalist Education: Diploma in General Medicine and Therapy received from the University named after N.I. Pirogov (2005 and 2006). Advanced training at the Department of Herbal Medicine at the Moscow People's Friendship University (2008). Our authors

Purslane description

This is an annual plant of the portulaca family. The above-ground shoot is fleshy, spread over the soil, less often ascending or straight. It branches from the very base and reaches a length of about 30cm.

The leaves of purslane are sessile and obovate in shape. The upper ones are opposite, the lower ones are in a spiral

Small yellow flowers are located in bunches along the axils of the leaves or between the branches of the stem. Blooms from June to September. The fruit of garden purslane is a rounded egg-shaped box.

Useful herb portula - June, September. Seeds - August, September. Dry in the shade, dry at a temperature not exceeding 50 degrees.

Portulaca oleracea is a herbaceous annual that is classified as a succulent (plants capable of storing moisture in its stems and leaves). Despite the fact that the plant is a weed, it also brings benefits.

The herb is used in herbal medicine and also for culinary purposes. In particular, its leaves and stems contain many easily digestible proteins, ascorbic acid and carotene. They have a pleasant aroma and a burning, sour taste. That is why the leaves are often added to vegetable salad. There are other varieties of purslane, but they do not have the same health benefits. In particular, terry purslane is grown mainly for decorative purposes.

Purslane is a low plant. It is distinguished by a reddish recumbent stem, the length of which is up to 40 cm. Its leaves are fleshy, oblong-wedge-shaped. They have a pleasant refreshing taste. Purslane greens can be chewed to quench thirst and increase the vitality of the body. Flowers can be hidden in the axils and branches of a smooth stem. They are usually collected in small bunches. The flower itself is small, inconspicuous, often yellow. The plant blooms in June-August, depending on the region. The fruits appear in September. They look like a round box with a transverse crack. This form is called a flap.

Wild purslane (garden) grows mainly in the southern regions - partly in the black soil zone of Russia and some regions of the Far East (it can also be grown in cultivation in the Moscow region). This species is found near roads and along river banks. If a weed gets into the garden, it is almost impossible to remove it.

There is also garden purslane, which is used for decorative purposes. This is a large-flowered variety that is used in landscape design. But it differs from garden purslane in composition.

The medicinal properties of weeds have been known since ancient times. Such outstanding ancient authors as Hippocrates and Pliny wrote about them, and in the Middle Ages the legendary Avicenna mentioned it in his works. The health benefits are attributed to the chemical composition of the plant. The above-ground part contains:

• proteins;
• trace elements (zinc, iron and nickel);
• macroelements;
• organic acids;
• B vitamins, tocopherol, carotene and vitamin C.

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The aerial part of purslane contains norepinephrine. This is a hormone-like substance, which in its structure and functions is an analogue of the hormone produced by the adrenal cortex. Norepinephrine stimulates the central nervous system, helps increase overall tone, charges the body with energy, and serves as a kind of “doping”. Its action is associated not only with the benefits of the plant, but also with potential harm. If you consume purslane in too large quantities, it leads to increased excitability of the human nervous system.

Returning to the chemical composition of purslane, it should be noted that it contains mucous substances that have an anti-inflammatory and enveloping effect in diseases of the gastrointestinal tract. The seeds of the plant contain fatty oil, which includes oleic, palmitic and linoleic acids.

In folk medicine, crushed purslane leaves have been used since ancient times as a medicine with anti-inflammatory, antitoxic and wound-healing effects. They have a mild laxative effect and prevent constipation. Decoctions and infusions of the herb are used to treat diseases of the liver, kidneys, bladder, and stomach. Its rich chemical composition makes it indispensable for vitamin deficiency. The plant is used for arthritis and diabetes. Purslane seeds are beneficial for bronchial asthma. They help as an antipyretic and sedative. The beneficial properties of fresh purslane juice make it possible to use it to treat conjunctivitis, otitis media, and other inflammatory diseases. Tea is also made from its leaves, which is effective for toothache and headaches.

For diabetes, an infusion is prepared:

• 1. Pour 1 tablespoon of crushed leaves into 1 glass of boiling water.
• 2. Leave the product for 2 hours, strain.
• 3. You should take 2 spoons 4 times a day.

Despite all the benefits of purslane, it also has its contraindications. This is hypertension and arterial hypertension, as the plant increases blood pressure. The herb should not be used during pregnancy, as it increases the tone of the uterus. Contraindications are also increased nervous excitability and exhaustion.

Purslane grass contains a lot of water. It is difficult to dry, so at home, either fresh purslane or its ready-made extract, which is sold in pharmacies, is usually used.

From fresh herbs you can prepare an infusion that has a diuretic and anti-inflammatory effect. To do this, for 1 tbsp. l. take a glass of boiling water for vegetable raw materials. The resulting product is infused for 2 hours. Then it is filtered. You can drink the “medicine” 2 tbsp. l. 3-4 times a day.

A medicinal decoction helps with arthritis, which is prepared as follows:

• 1. Pour 1 tbsp. l. fresh plant material with a glass of cold water.
• 2. Then bring to a boil and leave on low heat for another 10 minutes.
• 3. Afterwards, the product is infused for another 2 hours.
• 4. Strain the decoction and take 2 tbsp. l. three times a day.

Freshly picked leaves of the plant are used to relieve swelling and itching from insect bites. They are applied to the affected area instead of a compress.

Purslane seeds have an antiparasitic effect. They promote contraction of smooth muscles, which helps get rid of helminths. Tansy and wormwood, the most famous herbal remedies for parasites, have the same effect on the body. In France, in folk medicine, the following recipe is used in such cases - take 10 g of purslane seeds and boil them in 2 glasses of milk. This remedy for helminthiasis is drunk in the morning on an empty stomach.

The plant is used in cooking. For this you need young leaves and stems. They are collected when the plant is in bloom, that is, the fruits have not yet appeared. From the stems and herbs you can prepare a seasoning for meat dishes. Fresh leaves are added to pureed soups to thicken them. In many national cuisines, purslane is pickled for the winter. The grass is then used instead of capers.

The plant can be eaten not only pickled, but also raw or boiled, adding to spicy soups and salads.

In Mediterranean cuisine, it is customary to prepare purslane salad by dressing its leaves with a sauce of unsweetened yogurt mixed with olive oil, ground black pepper and chopped garlic.

You can extinguish purslane using the following recipe:

• 1. The greens must be chopped and placed in a pan.
• 2. Then pour in a small amount of water, add salt and stir, and put on fire.
• 3. During cooking, add finely chopped garlic, vinegar and vegetable oil.

To prepare the grass for the winter, it is pickled, selecting the juiciest and fleshiest stems. The cooking recipe is as follows:

• 1. The raw materials are thoroughly washed with running water, slightly blanched in boiling water, then allowed to drain and cut into small pieces, each 5-8 cm long.
• 2. Place 2 cloves of garlic and one bay leaf at the bottom of 0.5 liter jars. Then the chopped purslane stems are tightly placed in jars and poured with the classic marinade.

It turns out to be a tasty and healthy seasoning. Pickled purslane goes well with potatoes, tomatoes and cucumbers. In Italy and France, it is marinated not in ordinary table vinegar, but in grape vinegar.

Purslane is a low plant. It is distinguished by a reddish recumbent stem, the length of which is up to 40 cm. Its leaves are fleshy, oblong-wedge-shaped. They have a pleasant refreshing taste. Purslane greens can be chewed to quench thirst and increase the vitality of the body. Flowers can be hidden in the axils and branches of a smooth stem. They are usually collected in small bunches. The flower itself is small, inconspicuous, often yellow. The plant blooms in June-August, depending on the region. The fruits appear in September. They look like a round box with a transverse crack. This form is called a flap.

Purslane is a medicinal plant and has been used since ancient times. Its beneficial properties are actually limitless and the plant is recommended for various diseases.

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Not only the leaves of purslane are used for medicinal purposes, but also its stems and they can be chewed even raw, and in the summer it is also refreshing.

Use in cosmetology

The high content of vitamin A in combination with a complex of minerals and trace elements in the composition of purslane allows it to be used in the field of cosmetology, namely to solve skin problems.

Cosmetologists add this component to masks for a smoothing effect, stimulate the healing of boils, remove scars and pigmentation. The juice of the weed helps with inflamed insect bites - mosquitoes, bees, as well as with the bites of poisonous snakes.

As part of cosmetics, this plant has anti-inflammatory, antipruritic, soothing, antimicrobial, antifungal, analgesic and rejuvenating effects.

The presence of this component in cosmetics has a beneficial effect on scratches and thermal damage to the skin, reducing pain and the severity of inflammatory processes, while preventing the development of a secondary bacterial infection.

Effect of purslane in cosmetics

Portulaca oleracea extract contains the following components: amino acid glutathione, alkaloids, coumarins, glycosides, saponins, flavonoids, omega-3 fatty acids, vitamins A, B1, B2, C and E, niacinamide, nicotinic, glutamic, aspartic, malic and citric acids.

The main effect of purslane extract in cosmetics is medicinal: it exhibits pronounced anti-inflammatory, antipruritic and soothing effects.

In addition to them, it has a mild antimicrobial, antifungal and analgesic effect. This component has a positive effect on scratches and thermal damage to the skin, reducing pain and the severity of inflammatory processes, while preventing the development of secondary bacterial infections.

Purslane extract has been shown to reduce the synthesis of a long range of inflammatory mediators, interleukins and tumor necrosis factors (IL-1αβ, IL-6, IL-8, TNF-alpha), as well as histamine and leukotrienes.

This allows us to classify it as a substance with an antiallergic effect. In addition, this component indirectly promotes improved skin hydration, exhibits antioxidant activity and protects cell DNA from damage.

Also works as a natural preservative. (Purslane is a natural source of the natural antioxidant glutathione, which stabilizes vitamin C: this doubles its antioxidant properties).

In combination with other plant extracts it exhibits anti-age effects. Cosmetic compositions containing purslane extract are increasingly used to improve the aesthetic characteristics of the skin, in particular, they “smooth out” wrinkles and prevent the formation of new ones.

Some studies have shown that purslane can produce Botox-like effects, but these results require confirmation in human studies.

Who is purslane indicated for?

• As a means of combating skin irritations and damage.
• To eliminate redness, including chapped skin.
• In complex rejuvenating programs.
• For the prevention of chronological aging.
• To soften and improve skin hydration.
• For dermatological diseases accompanied by itching.
• For inflammatory skin diseases (acne, rosacea).

Cosmetics manufacturers combine this component in some cases with probiotics: in such compositions it maximally reduces inflammation in acne.

And since purslane prevents the synthesis of leukotrienes, this makes its use appropriate for psoriasis: this component can interrupt the cascade of inflammatory processes responsible for the main symptoms of the disease - itching, peeling and redness of the skin.

For neurodermatitis and psoriasis of the scalp, even simple lotions with purslane infusion relieve itching, flaking and redness.

It is noteworthy that in some traditions of folk medicine, juice and aqueous extracts from this plant were widely used to treat various dermatological pathologies and cosmetic defects, such as panaritium (purulent inflammation of the tissues of the fingers), boils, abscesses, bruises, swelling, as well as for toothache .

For whom is purslane contraindicated?

Purslane is an absolutely safe plant, it is even edible, and does not cause irritation upon contact with the skin. A strict contraindication is an individual hypersensitivity reaction.

Cosmetics containing purslane

Purslane in the form of aqueous and dry extracts has not yet found widespread use in the development of many skin care products, but it can be found in moisturizing and anti-aging creams, face masks, dermatological and cosmeceutical products, and decorative cosmetics.

According to European Union Regulation, the working concentration of this purslane extract in finished cosmetic products varies within a wide range of 0.5-10%.

Sources of purslane

Purslane (Portulaca oleracea) is an annual plant that is found almost throughout the world, mainly in continental regions of Europe, the United States, Africa, the East and West Indies, China, Japan and the Middle East.

While it may come as a surprise, purslane has been known for many years as one of the most annoying weeds (as reflected by the adjective in its name, “garden weed”).

Then he “made a career” as a salad plant: purslane has a slightly sour and salty taste, which makes it an interesting addition to dishes. All parts of the plant, including leaves, stem, flowers and seeds, are edible. Purslane extract is most often obtained and concentrated using an extractant (solvent) method.