It has a tangy, almost spicy taste and is crunchy, it can be eaten raw or cooked, and goes very well with all meats: purslane is an ingredient not to be missed. Abandoned nowadays, the Romans were fond of it and kept it in vinegar to use it for therapeutic purposes. Interesting both in terms of diet and taste, purslane deserves to regain its reputation. France Bleu offers you recipes to remedy this.
What are the benefits of purslane?
Endowed with antioxidant properties, purslane is an excellent food for detoxifying the body. Rich in vitamin E and minerals but also low in calories, 20 kcal/100g, it is a precious slimming vegetable. Purslane is on the menu of the famous Cretan diet, a way of eating that combines food moderation, variety of foods and the pleasure of eating. It can also be applied directly to the skin, its juice is moisturizing, softening and healing. It calms skin irritations and promotes the healing of small wounds.
How does purslane grow?
Purslane is an annual herbaceous plant that grows in all lands although it prefers light and cool soils. It needs a warm and sunny exposure because it needs heat to develop, which is why it grows mainly around the Mediterranean. It can be recognized by its reddish, creeping stems and forms clumps on the ground. Its leaves are quite thick, green, a little fleshy and give purslane the appearance of a succulent. It takes about 2 months after sowing to start harvesting the leaves and stems. Often its harvest is done from the month of July until September depending on the climate and the sowing. It is best to harvest the young leaves as you need them.