How to close purslane for the winter. How to pickle purslane

Many of us have encountered garden purslane. If it appears in the garden, it is impossible to remove it; no amount of weeding helps. But you can use his presence to your advantage. Purslane has fleshy stems. Dishes made from this herb are found in Caucasian and Turkish cuisines. This plant tastes almost tasteless with a slight sourness, slightly tart, which is why wine vinegar is always present in recipes. Wine vinegar has an unusual grape flavor, which adds sophistication and orientalism to dishes. There is no need to dilute it; if unavailable, you can replace it with lemon juice or a 9% solution of vinegar essence (70%). For 7 tablespoons of water, take 1 tablespoon of essence, which makes about half a glass. The most difficult thing when preparing purslane is washing. No matter how much you wash it, the soil remains. I recommend soaking in water for 15 minutes and then rinsing, transferring from container to container, repeating the process three times. If you need seeds for breeding, there will always be some at the bottom of the dish.

Preparations for the winter from purslane.

As a child, my daughter called this dish stick salad. The recipe proportions are approximate, onions and garlic can be added in smaller quantities, vinegar is not only for taste, but also for preservation.
Purslane 2 kg,
garlic 1 head
Onion 2-3 large heads.
Vinegar essence (70%)
Salt to taste.
Wash the purslane thoroughly, cut off all the roots, remove spoiled shoots and leaves. Cut the stems into pieces 4-6 centimeters. Place in boiling water. The water to herb ratio is slightly less than pasta. Salt to taste. After the end of cooking, add vinegar to the pan, for a 6-7 liter pan - 1 tablespoon of essence (70%). Cool until warm. We choose the herb, do not pour out the “broth” in which the purslane was cooked, it will come in handy. We clean the onion and garlic, using large onion half rings, and garlic in larger pieces. Mix with fresh onions and garlic, then place them loosely in jars. For special lovers of pickled onions and garlic, if desired, they can be placed in jars in layers. Fill with the remaining brine after cooking. The jars are sterilized for 15 minutes and stored in a cool place, like regular marinades.

Snack of purslane and garlic arrows.

Purslane - 0.5 kg
Garlic arrows - 0.5 kg.
Carrots - 1 large
Onion - 1 large
Sunflower oil for frying.
Cut the onion into half rings. Place in a hot frying pan with sunflower oil. We wash and peel the carrots, grate them on a coarse grater (if you have a Chinese carrot grater - spicy carrots, so that there are long spaghetti-shaped pieces). Add the carrots to the onions in the frying pan. Wash the purslane and garlic arrows, cut them into 3-4 cm pieces. Place them in a frying pan where the onions and carrots are fried. Don’t forget to add salt and pepper for those who like pepper. Fry everything until golden brown. For greater satiety, add to the dish chopped meat. Served hot (with minced meat only hot) or cold. When cold, you can season it with mayonnaise.

Scrambled eggs with purslane.

Purslane - 1 bunch
Eggs - 4 pcs.
Sour cream or mayonnaise - 1 tablespoon
Salt, optional pepper to taste.
Vegetable oil for frying.
Greens - dill, parsley, red basil, cilantro.
Wash the purslane, cut into 2-3 cm pieces. Heat a frying pan with vegetable oil, lay out the purslane, fry a little until golden brown. Beat eggs with mayonnaise (sour cream), salt, pepper. Pour into a frying pan with fried purslane. Cover with a lid and leave on low heat for 10-15 minutes until the eggs are completely baked. Serve on the table, sprinkled with chopped parsley, dill, red basil, cilantro, fresh chopped tomatoes and cucumbers are served separately. Together with purslane, you can fry tomatoes cut into slices.

In conclusion, recipes were once taken from books, the Internet, found in notes, but which I myself did not use or altered in my own way.

Purslane salad.

I haven't made this recipe.
300g purslane (greens),
1 tbsp. l. lemon juice or natural vinegar 6%,
2 cloves of garlic,
salt, spices - to taste,
2 tbsp. l. olive oil,
a small bunch of dill and parsley.
Sort the purslane, removing damaged parts, rinse, chop, pour boiling water over it for 10 minutes, drain in a colander and dry. Season with a mixture of vinegar, oil, finely chopped garlic and spices, salt, mix, sprinkle with chopped herbs.

Pickled purslane.

I didn’t cook, I stuck to family traditions.
2 cloves of garlic,
1 -2 bay leaves,
for the marinade:
For 0.5 liters of marinade:
1 tbsp. l. apple cider vinegar(1 tsp vinegar essence),
1 tsp. salt.
Sort out the purslane, rinse, and pour boiling water over it. Place fresh dill (tied into knots!) or umbrellas, 1-2 bay leaves per jar, and a few peppercorns on the bottom of cleanly washed and scalded jars. Then we begin to place the purslane mixed with garlic (cut into 2-3 cloves. We fill it to the very top, quite tightly, from time to time we even compact it well, press it with our hands, because after pouring the marinade it “shrinks” quite a lot! We prepare the marinade in our own way taste! Let's say, for 1 liter of water - 2 teaspoons of salt, 1-2 teaspoons of sugar, 4-6 tablespoons of vinegar... But, I repeat, it’s better to your taste! Some people like sweets marinades, some are saltier, some are more sour... You don’t have to add sugar at all. But vinegar can be very different. So try the marinade to taste! If you like the taste, continue. Vinegar is added to the marinade at the very end and turn off the heat. You cannot boil the marinade with vinegar! Pour the purslane over the hot marinade and close with plastic lids. The color of the marinade is pink because the vinegar is WINE. Leave until it cools, and then put it in the refrigerator! You can also roll it up with iron lids. Pasteurize the jars for 5-7 minutes.
Before serving, place the purslane in a saucepan and bring to a boil, drain the brine, season the purslane with butter or vegetable oil, and can be served cold.

Purslane with minced meat

I didn't cook.
2 bunches of purslane
250 g minced meat
2 carrots
3 ripe tomatoes
2 large onions
olive oil
a little dry or fresh mint
coarsely ground red pepper.
Soak the purslane in water. Finely chop the onions and lightly fry in olive oil. Add thinly sliced carrots and continue. After about ten minutes, add the minced meat and after a while - the tomatoes. While all this is stewing together, we, not forgetting to stir the pan from time to time, will prepare the purslane. Rinse the purslane under running water and dry thoroughly. Remove the remaining roots and cut them together with the branches about 5 cm in size. Add salt, a little mint and red ground pepper, reduce the heat to low and cook for 20 minutes with the lid closed. If there is not enough liquid, you can add half a glass of water. If there is too much liquid, cook everything with the lid open to allow the liquid to evaporate a little. Serve hot with cold yogurt.

Purslane (semisotu) with rice

I didn't cook.
2 bunches of purslane
2 onions
2 carrots
1 red bell pepper
1 tbsp rice
50 g olive oil
a little mint and red pepper
We sort out the purslane and soak it in water. Cut the onion into thin rings and fry in olive oil. Add thinly sliced carrots and chopped bell pepper on top. After a few minutes, add washed rice to them. Wash the purslane, chop it, dry it in a centrifuge and put it in a saucepan. Add salt, cover tightly and simmer over very low heat until full readiness rice This dish is served cold and always with yogurt.

Purslane baked with egg.

I didn't cook.
200 g purslane ( young shoots),
2-3 eggs,
100 ml milk,
50 g cheese,
2 tbsp. l. vegetable oil,
salt, spices - to taste.
Wash the purslane, cut into small pieces, pour in salted boiling water for 10 minutes, then drain the water. Beat eggs with milk, salt and spices. Fry the purslane in oil for a few minutes, pour in the eggs, place in a preheated oven and bake for 15-20 minutes. Grate the cheese on a fine grater, sprinkle over the casserole, keep in the oven for another 2-3 minutes and serve immediately.

Sandwich paste with purslane.

I didn't cook.
150 g purslane,
100 g thick sour cream or butter,
100 g processed cheese,
a little herbs (parsley, dill, onion) spices - to taste.
Pour boiling water over the purslane for 5 minutes, drain the water, dry the greens, finely chop them together with the herbs, add sour cream or butter, grated finely processed cheese, mix thoroughly, put in the refrigerator for an hour.

Fattoush Salad

To prepare you will need:
Lebanese bread 1/2 pcs.
Tomatoes 3 pcs.
Cucumber 3 pcs.
Radishes (optional) 3 pcs.
Green onion 4 stalks
Onion 1 pc.
Lemon juice 1/2 cup
Vinegar 2 tbsp. l.
Olive oil 1/2 cup
Fresh mint 1 bunch
Parsley 1 bunch
Purslane (leaves) 1 cup
Sumac 1/2 tsp.
Salt 1 tsp.
Lettuce (leaves) 8 pcs.
Cut all vegetables into medium slices, add chopped herbs, it is better to tear the lettuce with your hands. Mix with salt, oil and vinegar, lemon juice and ground sumac. Season the salad with this mixture. Break the toasted pita bread into small pieces and sprinkle on top. Stir before serving.
You can also add olives and pomegranate juice concentrate.

Variations of Fattoush Salad.

Possible replacements: Lebanese bread on thin pita bread and wrap a mixture of herbs and vegetables in them, instead of lettuce - any other variety. We did without sumac; you can look for such a spice in stores.
Brief information. Sumac is a seasoning that is widely used in the East, but is little known and poorly used in our country. They are even more often confused with barberry and cumin, but in vain. Sumac is a spice that can be successfully added to marinades for meat, grilled vegetables, various dressings and sauces. It adds sourness, a cherry tint and a unique aroma. Wild sumac can be seen on dry rocky mountain slopes in the Crimea and the Caucasus. Many of the sumacs are very decorative; they decorate alleys and parks in southern countries. But some are very poisonous and can cause burns, allergies and food poisoning. So sumac (the seasoning reaches the markets after minor processing) must be collected very carefully, preferably by trusted people. Don't buy it in random places. The best choice- spice shop. (http://fb.ru/article/89129/sumah---priprava-vostoka)

In Armenia, almost every housewife prepares pickled purslane for the winter. This annual plant extremely popular in a number of other eastern countries. Previously it was considered medicinal. It lowers blood pressure, normalizes blood sugar levels, and is useful for a number of liver and stomach diseases, and for some other ailments. Now purslane is widely used in cooking. It is stewed, added to meat dishes as a seasoning, and marinated. When pickled, it resembles capers. It can be served separately, added to salads and soups, and added to main courses. The spicy taste of purslane may seem a little unusual to our compatriots, but it is worth getting acquainted with it for those who respect oriental cuisine. Gourmets believe that when pickled, it is also suitable as a snack for vodka.

Cooking features

Despite the fact that purslane seems to many of our compatriots exotic plant, pickling it is no more difficult than garlic arrows. You just need to know a few subtleties.

It is advisable to harvest purslane when its seeds have not yet ripened, ideally even before flowering. At this time, the shoots and leaves of the plant are still tender and more pleasant to the taste. If you did not have time to cut the plant before the seeds formed, this can be done later. The main thing is not to forget to remove the seed boxes, otherwise the seeds will crunch on your teeth like sand, ruining the pleasure of eating a savory snack.
Purslane usually gets very dusty because it grows close to the ground. It should be washed thoroughly before cooking.
Both stems and leaves of purslane are suitable for food, and they are pickled together. But the snack looks more appetizing if the leaves and stems are chopped separately. Therefore, preparing a plant for harvesting for the winter consists not only of washing and drying, but also of separating the leaves from the stem. Shoots for pickling are cut into pieces no longer than 5 cm.
To make purslane stems more tender and soft, it is recommended to blanch them for several minutes in boiling water. After this, it remains to be placed in jars and marinated.
Gradually, the purslane shoots will acquire a burgundy hue, even if they did not have it at first, and the marinade will turn pink. This is normal.
The jars in which pickled purslane will be stored must be sterilized. The lids that fit them are also boiled. Otherwise, the snack will spoil before it lasts until winter.

Under what conditions to store pickled purslane depends on the specific recipe. Most of them allow the workpiece to be stored at room temperature.

Purslane marinated with garlic and coriander

Composition (per 1.5 l):

purslane – 0.5 kg;
coriander grains – 15 pcs.;
laurel leaves – 3 pcs.;
parsley – 9 sprigs;
garlic – 6 cloves;
water – 1.5 l;
salt – 30 g;
sugar – 60 g;
table vinegar (9 percent) – 90 ml.

Cooking method:

Separate the purslane leaves from the stems. Wash all parts of the plant. Cut the shoots into 3-4 cm pieces. If they are old, place them in a colander and lower them into boiling water for 2-3 minutes.
Let the purslane dry.
Wash the laurel leaves and parsley sprigs and dry them.
Peel the garlic cloves.
Sterilize the jars. It is better to use small containers, since pickled purslane is usually used as a seasoning and is not used up too quickly.
When the jars are dry, distribute parsley sprigs, garlic cloves, coriander seeds and bay leaves among them.
Fill the jars with purslane leaves and shoots. Compact it.
Pour water into the pan, add sugar and salt.
Heat, stir. Boil for 10 minutes.
Pour in vinegar, stir, remove from heat.
Pour the marinade over the purslane.
Roll up the jars.
Turn the jars over and wrap them up. Leave to cool slowly in a steam bath for additional preservation.

Purslane, pickled for the winter according to the given recipe, turns out tender and aromatic, with a piquant taste. It can be served as a spicy addition to meat appetizers.

A simple recipe for pickled purslane

Composition (per 1 l):

purslane – 0.3 kg;
Bay leaf- 2 pcs.;
garlic – 2 cloves;
vinegar essence (70 percent) – 20 ml;
water – 1 l;
salt – 20 g.

Cooking method:

Wash the purslane shoots, cleared of leaves, place them in boiling water and cook for 5 minutes.
Drain in a colander. Let it dry.
Cut into 5 cm pieces.
Place a bay leaf and a clove of garlic at the bottom of the sterilized jars.
Fill the jars with purslane as tightly as possible.
Boil the water. You can use the one in which purslane was boiled.
Add salt. Cook the marinade for 5-10 minutes. The salt should dissolve completely in it.
Pour in vinegar essence. Cook the marinade for another minute and remove from heat.
Fill the jars with purslane with marinade and seal them tightly.
Turn over and cover with something warm. After cooling, put it in the pantry or other place where you are used to storing canned vegetables.

Despite the fact that the recipe for this version of the purslane snack is simple, it turns out tasty and is liked by many.

Pickled purslane with eggplant

Composition (per 2 l):

purslane stems – 1.5 kg;
tomatoes – 0.5 kg;
eggplants – 0.5 kg;
bell pepper – 0.2 kg;
onions – 0.3 kg;
garlic – 2 heads;
salt – 60 g;
sugar – 60 g;
table vinegar (9 percent) – 60 ml;
vegetable oil – 0.3 l.

Cooking method:

Wash the purslane, dry it, cut it into pieces about 5 cm long. No need to blanch.
Wash the eggplants, cut into cubes about 1.5 cm in size, put in brine(20 g salt per 1 liter of water). Rinse. Let the “little blue ones” dry.
Peel the pepper from seeds and cut into squares about 1 cm in size.
Remove the peel from the onion and cut into half rings.
Pour boiling water over the tomatoes and remove the skins. Remove the seals around the stems. Puree the tomato pulp with a blender.
Add finely chopped garlic, salt, sugar and vinegar to the tomato puree, stir.
Pour oil into a non-stick pan and heat it. Place onion in oil. When it turns golden, add the peppers and eggplants and fry the vegetables for 5 minutes.
Pour tomato sauce over vegetables. Simmer them for 15 minutes over low heat.
Add purslane. Continue cooking for another 15 minutes.
Place the snack in prepared jars and seal them tightly with metal lids.

Canned food prepared according to this recipe, served as a separate snack. Purslane makes the product taste unique.

Pickled purslane is a popular dish in Armenian cuisine. It tastes like gherkins. If you like such snacks, you can pickle purslane for the winter yourself - this process is not very complicated.

The content of the article:

Purslane or dandur is an annual herbaceous plant from the family and genus of the same name Portulacaceae. Stem height is 10-30 cm. The root is branched, spindle-shaped. The stem is brown, woody, branched. Branches-shoots are fleshy. The leaves are small, oval shape, juicy, pale or bright green, smooth, as if varnished. Flowering from mid-July to September. The flowers resemble a cross between double carnations and marigolds; the color of the petals depends on the variety of dandura. Initially, purslane was found in India and from there it spread throughout Eurasia, the Far East and Central Asia. The plant is unpretentious, can withstand frost, and reproduces by seeds. Folk names: flea beetle, chicken leg, suckling. Only purslane is used for food. It differs from other plant species in its small yellow flowers and multiple branches extending from the stem. Externally, the edible variety looks like a small bush.

Composition and calorie content of dandur

The nutritional value of the leaves of the plant is low, which makes it possible to include it in diets for losing weight.

The calorie content of purslane is 20 kcal per 100 g, of which:

Proteins - 2.03 g;
Fats - 0.36 g;
Carbohydrates - 3.39 g;
Water - 92.86 g;
Ash - 1.36 g.

Vitamins per 100 g:

Vitamin A, RE - 66 mcg;
Vitamin B1, thiamine - 0.047 mg;
Vitamin B2, riboflavin - 0.112 mg;
Vitamin B4, choline - 12.8 mg;
Vitamin B5, pantothenic acid- 0.036 mg;
Vitamin B6, pyridoxine - 0.073 mg;
Vitamin B9, folate - 12 mcg;
Vitamin C, ascorbic acid- 21 mg;
Vitamin RR, NE - 0.48 mg.

Macroelements per 100 g:

Potassium, K - 494 mg;
Calcium, Ca - 65 mg;
Magnesium Mg - 68 mg;
Sodium, Na - 45 mg;
Phosphorus, P - 44 mg.

Microelements per 100 g:

Iron, Fe - 1.99 mg;
Manganese, Mn - 0.303 mg;
Copper, Cu - 113 μg;
Selenium, Se - 0.9 μg;
Zinc, Zn - 0.17 mg.

Essential amino acids per 100 g:

Arginine - 0.05 g;
Valine - 0.063 g;
Histidine - 0.02 g;
Isoleucine - 0.047 g;
Leucine - 0.08 g;
Lysine - 0.057 g;
Methionine - 0.012 g;
Threonine - 0.044 g;
Tryptophan - 0.014 g;
Phenylalanine - 0.051 g.

Essential amino acids per 100 g:

Alanine - 0.05 g;
Aspartic acid - 0.068 g;
Glycine - 0.04 g;
Glutamic acid- 0.191 g;
Proline - 0.061 g;
Serine - 0.039 g;
Tyrosine - 0.021 g;
Cysteine - 0.009 g.

The healing properties of purslane provide:

Choline prevents nervous system disorders and fatty liver, regulates hematopoiesis.
Folic acid stimulates the synthesis of red blood cells, platelets and leukocytes, amino acids, prevents pathological changes RNA structures.
Vitamin A has an antioxidant effect.
Ascorbic acid normalizes the immune system, helps the body fight the effects of stress, and stops the release of adrenaline.
Potassium is involved in the work of all organs and systems: kidneys, liver, nervous system, heart, is included in the structure of keratinized formations, and stabilizes heart rhythm.
Calcium is responsible for bone strength and reduces symptoms of allergic reactions.
Magnesium is the main element of thermoregulation of the body, helps to cleanse itself of toxins, and controls the synthesis of new cells.
Sodium causes vasoconstriction, increases arterial pressure, prevents dehydration.
Phosphorus is the main component of proteins, an energy conductor, and normalizes biosynthesis processes.
Iron prevents the development of anemia and stimulates the hematopoietic activity of the liver and adrenal glands.
Copper stimulates protective forces body, this element can be called a “colleague” of iron in hematopoietic activity.

Understand how beneficial it is to inject purslane into daily menu, you can already the following facts: 100 g fresh leaves contain 1/8 part daily requirement body in vitamin C and 1/3 of the necessary nicotinic acid. Without these nutrients normal functioning human body impossible.

Useful properties of purslane

Proven useful action on the body of the product when introduced into the diet and when used in traditional medicine recipes.

Benefits of purslane for the body:

Normalizes blood pressure and dilates blood vessels;
Stabilizes cardiac activity and reduces cholesterol levels in the blood, prevents the development of atherosclerosis and coronary disease;
Stops the feeling of hunger, helps get rid of excess weight. Like most types of greens, it fills the stomach, providing a feeling of fullness for a long time;
The high fiber content increases the speed of peristalsis, helps the intestines to cleanse themselves of old waste and toxins;
It has an antioxidant effect, prevents the malignancy of intestinal tumors, prevents the appearance of rectal and larynx cancer, and blocks the activity of free radicals, spreading throughout the intestines;
Stimulates collagen production;
Strengthens bone strength and increases the tone of muscle fibers, prevents the development of osteoporosis;
Improves night vision, prevents aging and degenerative changes optic nerve;
Reduces blood sugar levels;
Normalizes work circulatory system, stimulates the production of red blood cells.

Purslane helps get rid of inflammatory processes skin. External use eliminates dark spots, ulcers, reduces the severity of symptoms allergic reaction- redness and itching - with insect bites and burns from plants.

The beneficial properties of purslane appear in the treatment of prostatitis. Daily use helps stop growth benign tumor, adenomas.

It is very useful to introduce dishes with garden leaves into the diet of children. It has been noticed that children who receive a vitamin-mineral complex with food have a reduced risk of developing hyperactivity and attention deficit disorder. Before feeding children early age- from one to two years - fresh herbs, you should consult your pediatrician. If the digestive system is unstable, preference is given to medications.

Harm and contraindications to the use of purslane

Despite the fact that the plant has many beneficial properties, it should be used as food with restrictions.

Harm from purslane can occur when consumed:

For hypertension, since the property of the plant is to increase blood pressure;
In case of cardiac dysfunction, tachycardia and angina - for the same reason;
If there is a history of convulsive readiness - due to a stimulating effect;
On the background nervous overstrain, since the tone of the body will increase even more.

This does not mean that dandur dishes should be abandoned. It is enough to limit consumption, for example, to 1-2 times a week.

The contraindications for introducing purslane into the diet are as follows:

Temporary - pregnancy and lactation;
Persistent - epilepsy, severe autonomic disorders.

There is one more absolute contraindication to the use of garden crops - individual intolerance.

How to eat purslane

Dandur is collected during flowering. Pluck or cut off the leaves along with the young stems. No preliminary heat treatment is required, the greens are only washed.

Sprouts are used in fresh, boiled, added to sauces, marinated, stored for future use. Drying and grinding are also practiced - in this case, purslane is eaten as a spice, seasoning dishes to give them a new flavor. This spice is often used to add spice to meat and fish dishes. The taste of dandur goes perfectly with mint.

If food is being prepared for a child, the leaves should first be doused with boiling water and then ground into a puree.

Recipes for dishes with purslane

Dishes with it are not popular, although the plant’s beneficial properties are not inferior to parsley and green salad. And there are many more cooking methods than traditional greens.

Recipes with purslane:

Pickled greens. All solid parts of the stems are removed, the grass is washed with running water, and then doused with boiling water. No need to blanch. Liter jars are sterilized, half a clove of garlic is placed on the bottom and filled tightly with leaves. Proportions for the marinade: for 600 g of purslane - 1 liter of water, 2 teaspoons of salt. Vinegar - 4 tablespoons - pour into boiling water before turning off, when the salt has dissolved. At the same time, throw in 4 bay leaves. Boiling marinade is poured into the jars and the lids are rolled up. After 3 days you can already try. If you plan to store long time, then before rolling up the lids, the jars are sterilized for 5 minutes. It is best to cover with some sterilized lids and roll up with other, “fresh” lids.
Stewed purslane with meat. Pour water into the rice (glass), leave for 20 minutes, and rinse. Heat a frying pan, pour in vegetable oil, fry finely chopped onion until golden brown, then successively add 2 crushed garlic cloves, 250 g of minced beef, 1.5 tablespoons tomato paste. After 3-4 minutes, add rice, and after another 5 minutes - 400 g of purslane. As soon as the rice is ready, add salt, pepper, mix well and remove from heat.
Vegetable stew. Rice is prepared as in the previous recipe. Purslane, 500 g, cut together with the branches into equal parts, squeeze out excess moisture. Finely chop a large onion and crush 2 cloves of garlic. Tomatoes, 2 fleshy varieties, blanched, peeled, cut into cubes, 2 sweet peppers are also cut into even slices. Heat the frying pan, lay out for frying one by one: onion, garlic, rice, Bell pepper, tomatoes, purslane. As soon as the purslane becomes soft, pour the washed rice into the frying pan and pour in a glass of boiling water. Simmer over low heat until the rice is cooked. Add black pepper, ground paprika and salt to taste.
Simple Braised Purslane Salad. The leaves are washed several times with running water and soaked for 5-10 minutes. This water will be useful later for preparing purslane; it is not drained. Add some salt to the greens and simmer, stirring constantly, until the color becomes darker. The water usually evaporates at this stage. Cool the purslane, place it on a plate, season with crushed garlic and olive oil, a little vinegar is better than apple cider vinegar. After refueling, cool thoroughly. Serve cold, you can sprinkle with parsley.
Fresh purslane salad. The greens are washed and soaked in water, as in the previous recipe. But this time the dandur is drained in a colander. Then the branches are finely chopped, the dish is seasoned with crushed garlic, mint and kefir, and some salt is added. It is best to take kefir matsoni. Focus on your own taste.
Sandwich paste. Pure purslane, 200 g, blanched and placed in a blender bowl. Add 150 g of sour cream and processed (or soft) cheese, 70 g of finely chopped parsley, green onions and dill. Stir. The paste is stored in the refrigerator. Sour cream can be replaced with butter.
Omelet with purslane. Beat 2-3 eggs with salt, add milk. Finely chop 200 g of greens, fry in a frying pan (without a handle) for butter. Preheat the oven to 180°C. Pour the beaten egg mixture into the frying pan with the purslane and sprinkle with grated cheese on top. Place the pan in the oven and bake the omelette until the cheese melts. Serve warm.

Unfortunately, it is impossible to preserve dandur fresh. It withers in the refrigerator, but when frozen it loses beneficial features And nutritional quality. If you want to enjoy the “summer” taste in winter, you will have to pickle the greens.

The plant was used in food and medicinal purposes also in Ancient Greece and Rome. Hippocrates used it as an ingredient in many medicines. The Arabs called purslane "blessed."

Avicenna made lotions from it for snake bites and treated dysentery and male impotence with the help of a decoction.

And already in the 19th century traditional healers used the “flea” for the opposite purpose - to suppress libido. Dried herbs were added to dishes without limiting the quantity. This caused weakness and constant nausea, of course, sexual desire disappeared when unwell.

In the 18th century, dandour's popularity in France was so great that William Cobbett, a gardening expert, wrote sarcastically in his book on plants that it was a weed that "the French and pigs eat." American gardeners really perceived the plant as a weed and uprooted it from their plots.

But in Rus', grass was respected by sorcerers, but in medicines it was rarely added. It was recommended to sew dried flowers into an amulet or put them under a pillow to get rid of bad dreams and ward off evil spirits. The branches of the plant were laid on the floor under the cradle to drive out the kikimora.

Interestingly, the Chinese still use purslane to treat gonorrhea. Official studies of the properties of the plant did not reveal natural antibiotics and antimicrobial action. However, when the root and leaves were included in the mixture, the symptoms of the disease were actually eliminated.

Types of decorative purslane: large-flowered - with white, yellow and red flowers; terry - with multi-colored terry heads. The leaves of decorative varieties are inedible.

Watch a video about purslane:

Decorative purslane is often planted in city flower beds. But on garden plots prefer to grow the plant even edible type in special boxes. Before introducing into the diet vitamin salads, you should think about whether you are ready to sacrifice space in the garden and own time. Once you plant a herbaceous plant, it will subsequently spread to the entire area. I have heaps of this purslane, “like shoe polish.” I don’t provide links, because information is freely available on the Internet in unlimited quantities. I'm just making selections. We read:

"An annual herbaceous plant of the purslane family. It is found growing wild and is widely cultivated in Southern Europe in Mediterranean countries as food. In our country, purslane is grown in the south of the European part, on Far East, in Transcaucasia and Central Asia.

The aerial part of purslane contains proteins, sugars, mineral salts, organic acids, alkaloids, saponins and other glycosides, norepinephrine, significant quantities vitamins C and K, mucous and resinous substances; seeds - fatty oil, including linoleic, oleic, palmitic and other fatty acids.

Young leaves and stems are used as food raw and cooked. They are used to prepare spicy salads, soups, seasonings meat dishes, salted and pickled for the winter. Purslane greens have long been especially popular among the population of Transcaucasia. How medicinal plant Purslane has been known since the time of Hippocrates. Even in ancient times, it was believed that its seeds cleanse the body. Purslane leaves were used in medicine of the past as a wound-healing agent, as part of a mixture for the treatment of impotence, and as an antitoxic agent for bites poisonous snakes and insects, for trichomanas colpitis, liver and kidney diseases, as a diuretic, for vitamin deficiencies, dysentery; seeds - for scaly lichen.

Experimental studies have shown that intravenous administration infusion or decoction purslane helps strengthen heart rate, increased blood pressure with significant vasoconstriction. This effect is explained by the action of norepinephrine, contained in the plant in large quantities. This also apparently explains the hemostatic effect of purslane during internal bleeding.

Purslane reduces blood sugar levels and can be recommended in the diet of patients with mild form diabetes mellitus

The crushed aerial part of the plant is applied to the places bee stings- this relieves swelling and inflammation."

"The whole plant emits a barely noticeable specific sour smell - which intensifies when the branches wither in the sun (which, by the way, is used for canning, preparing a variety of dishes, salads, seasonings for meat and fish dishes). The entire plant - fresh or dried - can be harvested throughout the growing season. Blooms and bears fruit from June to August. And - attention, now the most important thing is “a wild weedy plant found almost everywhere” http://shkolazhizni.ru/archive/0/n-32651/

Young leaves and stems can be consumed raw or cooked. Spicy salads, soups, purees, and seasonings for meat dishes are prepared from fresh leaves and young stems. Purslane is boiled, breaded in eggs and breadcrumbs, and then fried on vegetable oil. For the winter they are salted and pickled. During salting, add vinegar, allspice, anise, and carrots cut into thin slices.
ABOUT medicinal properties plants were known back in ancient Greece during the time of the famous physician Hippocrates. Now it is used mainly in folk medicine. Doctor of Biological Sciences, Professor Boris Zaverukha, recommends drinking an infusion of herbs for kidney disease, Bladder, liver, for dysentery as a diuretic. Fresh Juice purslane is used for treatment eye diseases, for bites of mosquitoes, gadflies, wasps, bees as a good wound healing agent. In combination with other herbs, it is used in the treatment of impotence.
The seeds are used as a cleanser for the body. The substances contained in the plant reduce blood sugar, so it can be used for diabetes. Fresh and dried plants are used as medicinal raw materials; they are collected during flowering. Cut stems with leaves are dried under sheds, in attics, in well-ventilated areas or in dryers at a temperature not exceeding 50°C. Store in bags or jars in dry, dark places. Shelf life is one year."

Just in case, I’ll highlight the following information, because: “do no harm”!:
""
It should also be said about the contraindications that most drugs and food plants – the use of purslane should be limited in case of hypertension(since there is information that in large quantities This product may increase blood pressure), and also keep in mind that overconsumption oxalic acid, contained in the plant, distances us from healthy image life. When using vegetables – both traditional and “forgotten” – one must observe moderation and remember the “golden mean”. And finally, I’ll say the last couple of words - again about healing effect: purslane can be used externally in the form of compresses for abscesses, burns, furunculosis and festering wounds - especially in “field” conditions, when the use pharmaceutical drugs is temporarily difficult for a number of reasons."
Here is the recipe for the preparation:
"Pickled purslane

For a 0.5 l jar:
1 bay leaf
1-2 cloves of garlic
purslane
For the marinade (per 1 liter of water):
20 g salt
20 g vinegar 80%

Wash the purslane shoots thoroughly, boil in boiling water for no more than 5 minutes, and drain in a colander.
Place a bay leaf, chopped garlic on the bottom of the jar, cut the purslane into pieces of 5-8 cm, put in the jars, compacting.
Next, canning purslane is done as follows: pour purslane with hot marinade, seal the jar with a lid and sterilize for 20 minutes.
Pickled purslane is served as a seasoning for meat, an addition to soups, salads and sauces.
Recipe author: Elena Sokolova"

Hmm...Normal weed. It needs to be marinated, though..

Purslane- a dicotyledonous plant of the portulaca family, is a type species. Purslane prefers warm climates. It is also believed that its homeland is the tropical region of the Eastern Hemisphere. Purslane is widely cultivated, as it is undemanding to the growing process. The main thing is that the soil is moist enough. Most often in gardens you can find such a plant variety as purslane. This herbaceous plant has a branched, recumbent stem. In cooking, as well as in winter preparations for future use, the leaves of this plant, which are small in size and dense oval in shape, are most often used.

The beneficial properties of this plant were discovered by Hippocrates. In ancient times ethnoscience widely used not only the leaves and stems, but also the roots of purslane for cooking medicinal decoctions from many diseases. The plant is rich in vitamins various groups, and useful minerals. The composition of greens includes valuable protein, which is easily absorbed by the body and replenishes its energy reserves. Purslane also includes organic acids, which in the body are responsible for the functioning of metabolism and also contribute to cell rejuvenation. In addition, the product contains resins, carotene and glucose.

Purslane is contraindicated for use during pregnancy, as its use can lead to miscarriage. It is not recommended to use the product in the diet if there are problems associated with nervous system. This is because purslane produces norepinephrine, a stimulating and tonic substance.

There are a lot of recipes for first and second courses using the leaves and stems of this plant. However, it is worth remembering that Only young and high-quality parts of the plant are suitable for food. When purchasing a product, you should pay attention to the integrity of the leaf cover, their color and shape. There should be no limp branches in the bunch of greenery, and the purslane should not smell damp or musty. If the product is purchased in packaged form, then you need to check the date of manufacture. It is important to remember that unscrupulous farmers can grow plants using pesticides, so you should only buy products from trusted places. Purchased greens should be stored in the appropriate section of the refrigerator for no longer than five days.

Purslane is widely used for preparing hot soups, unusual main courses, side dishes and appetizers. A lot of French recipes include this product as a main or additional ingredient. Aromatic and healthy salads are prepared from juicy greens.

In homemade preparations for the winter, purslane is also used quite often. The greens of the plant are added during the process of pickling vegetables. Also, purslane stems and leaves can be preserved on their own. To do this, just choose the right spices. If desired, you can also dry or freeze the healthy product.

The recipes below are from step by step photos They will tell you in detail how purslane can be pickled, as well as what kind of preservation it can be added to. The combination of ingredients directly determines the taste of the finished dish.