How to cook garden purslane. Stewed purslane salad
This plant is found very widely in the southern regions under the names of fleas, buterlak, chicken leg, pine. Once in the garden, it appears with enviable persistence in subsequent years. The Latin name for purslane means corruption of Latin pulli pied- "chicken leg". And the species name oleracea indicates that his place is in the garden (remember Latin name cabbage).
(portulaca oleracea L.) - annual herbaceous plant from the purslane family (Portulacaceae) with strongly branched prostrate fleshy, red-brown stems up to 40 cm long. Its leaves are very fleshy, the lower ones are opposite, the upper ones are rosette, elongated-wedge-shaped with a blunt tip. The flowers are rather inconspicuous, bisexual, solitary or arranged in bunches in the branches of the stems and in the axils of the leaves. petals yellow color. The fruit is a multi-seeded, spherical capsule 5-8 mm long.
Blooms in June - August. The fruits ripen in September - October. The whole plant has a pronounced sour taste.
In the wild, distributed in the south of the European part of Russia, mainly in the black earth zone, in the Caucasus and Central Asia, in the south Far East. Most often found along roads, near housing, along river banks, in fields. It grows well on sandy-pebble deposits along the banks of reservoirs. This is the so-called Old World plant. But it has successfully naturalized on other continents as well.
Purslane grows quite successfully in the Non-Chernozem zone, for example, in the Moscow region. And even self-reproducing on next year self-seeding.
What to treat?
The aerial part of purslane contains carbohydrates (glucose, galactose, fructose, sucrose, maltose, raffinose), carotenoids (lutein, β-carotene), higher fatty acid(primarily α-linolenic), organic acids (mainly oxalic), flavonoids (liquiritin), betacyanins, phenolcarboxylic acids, steroids (sitosterol, campesterol, stigmasterol), terpenoids (glutathione, β-amirin, butyrospermol, parkol, 24-methylene , 24-dihydroparkeol), alkaloids, saponins, nitrogen-containing compounds, norepinephrine, vitamins B1, C (up to 300 mg%), α-tocopherol (E), PP and K, mucous and resinous substances (up to 2.4%). The seeds contain fatty acids (oleic, linoleic, palmitic).
As a medicinal plant, purslane has been known since the time of Hippocrates and Galen. In ancient times, it was believed that its seeds cleanse the body. About him healing properties was known as early as the 11th century. Odo from Maine described the following indications for the use of herbs:
“If you apply grated (grass), it helps swollen eyes;
Eat in the summer, and you will not get harm from the intense heat;
With salt, grass and wine to soften the stomach;
Pain in bladder, if eaten, it usually calms down.
In Arabic medicine, purslane was used to remove warts, erysipelas, from acne on the head (washed it with grass mixed with wine).
There is information about the use of this plant for impotence, gonorrhea, tumors, as an antiscorbutic and antihelminthic.
Currently, fresh grass and seeds are used as medicinal raw materials.
Purslane herb contains a hormone-like substance - norepinephrine, similar in structure and action to a hormone synthesized by the human adrenal cortex. Norepinephrine stimulates the central nervous system and increases tone, as well as increases energy consumption in the body. This is a kind of doping that spurs the body. Therefore, with exhaustion and increased excitability nervous system purslane as a medicine and a permanent component of the diet is undesirable.
Another contraindication for purslane is pregnancy. This plant increases the tone of the uterus, which can lead to sad consequences.
Purslane leaves were used in Rus' as a wound healing and antitoxic agent for bites of poisonous snakes and insects, for trichomonas colpitis, diseases of the liver and kidneys, as a diuretic, for beriberi, dysentery; the seeds were used for scaly lichen.
Outwardly in the form of rinses, the infusion of the whole plant is effective for inflammation of the gums.
Purslane seeds were used as an antipyretic, for which they were imported to Central Asia from Iran before the revolution. For the same purpose, seeds were used in the Caucasus. In the form of a "medicated dressing" or drink, this plant helps with inflammation of the stomach. In Central Asia, the herb is used for bloody diarrhea and intestinal ulcers.
Dr. F. Leclerc, the leading figure of French herbal medicine, believed that due to the content of mucus, purslane has an anti-inflammatory and healing effect in inflammation gastrointestinal tract And skin diseases. In addition, he pointed out the mild laxative effect of this plant and recommended it to prevent constipation.
In medicine in many countries of the world, purslane was used as a diuretic and anti-inflammatory agent for diseases. urinary tract(first of all - cystitis and urethritis). For example, in Korea, a decoction of purslane with licorice roots is used. To prepare it, you need to take 20 g fresh leaves purslane and 3 g ground root licorice, pour 2 cups boiling water and heat for 30 minutes over low heat. Strain and take the indicated amount of decoction in two doses during the day.
French herbal medicine offers the following recipe: 10 g of seeds are boiled in ½ liter of milk and taken in the morning on an empty stomach with the above helminth infections.
It is recommended to use purslane herb in the diet of people, patients with mild form of diabetes. A tablespoon of fresh grass is poured with a glass of boiling water, insisted for 2 hours, filtered and used 1-2 tablespoons 3-4 times a day.
What's on the plate?
Although purslane and a vegetable crop, the French gourmets sent far from everything on a plate. This honor had to be earned by larger leaves, a special taste or color. For the first time cultural forms are mentioned in 1536 in the book of J. De La Ruelle "De natura Stirpium". Young leaves and stems have been used since ancient times as raw and boiled food. They are made from them spicy salads, soups, seasonings for meat dishes. Salted for the winter and marinated.
By the way, in France there are many varieties with yellow and even reddish leaves, which gives additional elegance to dishes from it. For example, you can cook purslane salad by dressing purslane leaves with yogurt mixed with olive oil, chopped garlic and ground black pepper. In Italy and all the same France, the leaves are marinated in grape vinegar, and also added to pureed soups to give them a thicker consistency.
Purslane greens have been especially popular for a long time among the population of the Transcaucasian states.
But he came to America in the 17th century and the attitude towards him was rather dismissive, like a weed that can only be eaten in very hungry times. And so far, little has changed.
Purslane on a bed of seeds
Despite the fact that this wonderful vegetable crop is distributed mainly in the southern regions and countries, it is possible to grow it even in our zone of risky farming with little or no hassle. For starters, the main thing is to get the seeds.
The bed is dug up, freed from weeds, brought organic fertilizers, level and start sowing.
Grooves are made in the soil at a distance of 35-45 cm, they are shed with water and seeds are sown. It is better not to sprinkle the seeds with earth, but to cover with agril or lutrasil to protect the surface of the soil from drying out. When shoots appear, the shelter is removed.
Care consists mainly in weeding, and in case of special droughts - watering.
The crop is harvested throughout the second half of the summer as the shoots grow and are used both for food and for treatment.
But the seed boxes ripen very unevenly, and even crack. Therefore, they are collected as they form slightly unripe, laid out on paper. When dried, the seeds in the boxes ripen, and the boxes crack. The resulting seeds can be sown the next year. It is better not to store them for a long time, they lose their germination relatively quickly.
But most likely, unless of course you are a supporter of sterile order in the beds, purslane will appear on the site next year from crumbled seeds. The main thing is not to weed out all the plants at once, but to wait until they grow up and use them if necessary. Moreover, the purslane behaves quite delicately and tries not to occupy the beds, but to crawl between them.
Pickled purslane appetizer. They love it very much in Armenian cuisine. Garden purslane grows in warm regions like a weed. Many summer residents fight mercilessly with it, weed it out, but in vain.
500g purslane
- bunch of dill
-2-3 garlic cloves
-3-4 tablespoons of wine vinegar
-salt to taste
Cooking method:
- Cut purslane, add garlic, dill, salt to taste and pour vinegar. Mix and refrigerate for at least an hour.
You can prepare it in jars and store it in the refrigerator for quite some time.
Stewed purslane salad
Do you know this plant? Purslane (PORTULACA), dandur, danduri...
Like any green, purslane greatly decreases in volume when stewed, keep this in mind.
Purslane is well washed in several waters.
To cut it, especially to tear off the leaves - you don’t need pure monkey work!), It’s already nice to eat it. No need to dry either! On the contrary, we put it out of the water (just so wet) into the pan.
It is also not necessary to add water, the one that is is enough. You can, of course, boil in water, but then this water - with a mass USEFUL SUBSTANCES- will have to drain! The humidity of the greens is enough for stewing. Just keep an eye on it so that it doesn’t stick, salt and mix a couple of times from the bottom ...
Purslane (dandur) marinated
Purslane
- garlic
- peppercorns (black, allspice)
- Lavrushka
- dill (fresh herbs, or umbrellas, or dry ...)
- For marinade: water, salt, sugar, vinegar 6-9%
Purslane DO NOT CUT!!! Well, only if the branches are very long ... 15-20 cm each is normal!
Purslane must be washed very well - be sure to use several waters! And preferably, after washing it, not just drain the water, but, on the contrary, transfer the greens FROM WATER to another basin (grabbing with both hands), rinse again and back ... So several times ...
Now we put on the bottom of cleanly washed and scalded jars - fresh dill (tied into knots!) Or umbrellas, 1-2 leaves of parsley per jar, a few peas of pepper.
Then...
Pickled purslane
Purslane, or dandor in Armenian, is a very useful weed. Purslane has long been considered curative in diseases of the kidneys, liver and diabetes. In folk medicine, purslane leaves were used as a wound healing agent.
Cooking it is very easy and fast. You need to remove the roots from the purslane, wash it in several waters so that there are no grains of sand.
Boil water in a saucepan, as soon as the water boils, salt, lower the purslane, cook for about 7-10 minutes, no need to overcook, we like it when the stems crunch.
Put in a colander, squeeze a little with your hands. Transfer to a salad bowl, season with vinegar and finely chopped garlic.
leaving
young garlic 1 head
ol. oil 4 tbsp. spoons
apple cider vinegar 2 tbsp...
DANDUROV AHTSAN-purslane salad
Dandur-purslane grows almost everywhere. In the season when plump, strong stems with green leaves sprout, Armenian housewives cook delicious and healthy salad or pickle dandur.
I offer you a recipe for a simple salad that is prepared in minutes.
You will need:
500g purslane
- bunch of dill
-2-3 garlic cloves
-3-4st.l. vinegar
-salt to taste
Cooking method:
Sort the purslane and rinse under running water. Blanch in salted water for 2 minutes. Place in a colander and pour over with cold water.
-finely chop the garlic, chop the dill.
- Cut purslane, add garlic, dill, salt to taste and pour vinegar. Mix and refrigerate for at least an hour.
Appetizer of dandur (purslane) with nut sauce
An annual herbaceous plant 10-30 cm high. The root is fusiform, branched. The stem is fleshy, fistulate, branched, brown. The leaves are green, fleshy, oval, reminiscent of a flattened egg. Blooms from June to September. The flowers are white, yellow, sometimes dark brown, arranged two or three in the ramifications of the stem. Contemporary scientific name plants given because of the method of opening the seed box, comes from lat. portula - gate.
leaving
Dandur 2 bunches (about 100 gr)
young garlic 1 head
finely chopped parsley 2 tbsp. spoon
ol. oil 4 tbsp. spoons
apple cider vinegar 2 tbsp...
PORTULAC (DANDURA) SALAD
Another herb, incredibly tasty and healthy, for some a weed, but for me a delicacy :)
This time we try it raw. But first you need to sort out the purslane, rinse thoroughly in several waters and leave it for a while in salted water. Drain, chop the purslane, tomatoes, peppers. Season with vinegar, vegetable oil and garlic.
raw purslane salad
raw purslane salad
Amazing FRESH taste!!! Purslane itself is slightly sour and plus a tart taste and aroma of mint ... Charm!
We cut the raw purslane - all together, with leaves and stems, cut off the leaves
Add salt, crushed garlic, kefir (I have matsun) and mint to taste!!! The recipe also adds growing oil, but I didn’t add it! And so good!
Mix and be sure to let it brew for a couple of hours!
Don't skimp on garlic and mint!!! Garlic should be felt, a little "bite" .. And mint should be felt!!!
I dressed the salad with our Armenian Matsun, and it has a slight sourness, which is very useful here !!! If your dressing (kefir, sour cream, yogurt) is not acidic, then you can slightly acidify with lemon juice or vinegar ...
STEWED PORTULAC (DANDUR)
Carefully sort and rinse the purslane several times. Dip in boiling salted water for 2-3 minutes. Throw away in a colander.
Finely chop the onion and fry. Choose any oil, I prefer vegetable. Add purslane, simmer for a couple of minutes on the smallest fire. You can also pour beaten eggs. I do without.
Serve with matsun and garlic.
Bari ahorzhak.
Samsa with greens
3 cups flour
3 eggs
200 g butter
100 g water
soda, salt
????Green smoothie for weight loss????
Apple - 3 pcs.;
banana - 2 pcs.
lettuce - 5 leaves;
water - 1-2 cups.
- bitter herbs: dandelion
Vegetables and fruits
Great importance Armenians attach to the use of vegetables and fruits. As elsewhere in the Transcaucasus, they are consumed raw, dried, pickled and pickled; in addition, they serve mandatory components when preparing soups and second courses. At the same time, not only vegetables, but also fruits (quince, cherry plum, lemon, pomegranate, raisins, dried apricots) are widely used in the process of cooking meat and fish, which gives them a peculiar taste.
The Armenian table is unthinkable without all kinds of salted vegetables and herbs - eggplant, zucchini, purslane and others. In Armenian meat soups, along with potatoes and onions, apples, quince, dried apricots, walnuts; in fish - dogwood; in mushroom - cherry plum, prunes, raisins. Separate vegetable dishes are practically not prepared in Armenia. Eggplant, pumpkin, peas, lentils, beans and other vegetables are usually added to the composition meat dishes. vegetable diet supplemented, moreover, wild herbs- there are about three hundred of them - and spices.
Armenian food
Pilaf or plav (փլաւ). Plov is the most expensive dish for an Armenian, and lunch is not considered good if this favorite dish of the East is not among the dishes served. It is brewed from different kind cereals: Sarachinskaya, wheaten, spelled and noodles. Pilaf made from Sarachinskaya groats is considered the most delicious. Cooking pilaf requires a certain skill and caution. When the cereal is cooked, after that, frying a piece of pita bread with eggs in butter at the bottom of the boiler, pour the cooked cereal on it, and pour it on top. enough boiled cow butter. Pilaf is eaten with different seasonings, from which pilaf gets its private names, such as pilaf with chickens, pilaf with lamb, pilaf with cherries ...
Samsa with greens
3 cups flour
3 eggs
200 g butter
100 g water
soda, salt
1 kg of greens (onion, mint, purslane, alfalfa, spinach, shepherd's bag, sorrel)
½ cup vegetable oil
Step 1. Sift flour into a bowl, form a slide.
Step 2. Break 2 eggs into a glass, add water and add soda and salt. Chatter everything.
Step 3. Melt the butter in a pan and pour 2/3 of it into the flour. Mix well to make a very rich flour. Add the liquid from the glass, then knead the dough.
Step 4. Lubricate the dough with the rest of the oil, twist into a roll, put in a bag and refrigerate for 15-20 minutes.
Step 5. Wash the greens, finely chop. In a cauldron, heat vegetable oil and put greens ...
Lebanese fatayer
Big pies with spinach. I usually buy ready-made in a Lebanese bakery, but suddenly it turned out that it was closed for all three Easter days so I had to bake it myself.
Ingredients
For the dough: 1 cup flour + 1/2 cup for kneading
1/2 tsp dry yeast
2 tbsp olive oil
1/4 cup water
1/4 tsp salt
For the filling: 4 cups chopped spinach
1 tbsp sumac
1 small onion, very finely chopped
1/4 tsp each salt and black pepper
1 tbsp olive oil
Cooking
Recipe for 4 fatayers
Mix all the ingredients for the dough, knead (should be elastic, so add flour and water as needed), wrap in a damp towel and set aside.
Mix...
Samsa with greens
You can drink before meals or instead of meals.
Apple - 3 pcs.;
banana - 2 pcs.
lemon - ½ pc. or sorrel leaves;
lettuce - 5 leaves;
water - 1-2 cups.
Grind everything in a blender and enjoy: 3
Green smoothies are easy to digest digestive system. When they are well mixed in a blender, most of the cells of greens and fruits are crushed, making it easier for the body to absorb valuable nutrients. Green smoothies literally begin to be absorbed in your mouth.
List of greens suitable for food:
- common salad greens, sorrel, parsley, dill, cilantro, celery, mint, spinach
- "spicy" greens: watercress, nasturtium (capuchin) leaves
- bitter herbs: dandelion
- weeds: gerbil (mokrichnik) ...
Edible wild plants of Armenia
According to various sources, from 282 to 325 species of edible plants grow on the territory of Armenia. The edibility of many plants is conditional, for example, the list includes arum (Arum orientale) and yew (Taxus baccata). For example, arum rhizomes can be used after they have been dried, then boiled several times, draining water each time, and after that it can only be added as an admixture to flour. And in yew, only soft pericarp is edible, which contains mucous substances and is slightly sweet in taste, and all other parts are poisonous. With good reason, these two above-mentioned plants could be classified as poisonous plants Armenia :)) Thus, many plants from the list are included ...
Green smoothie for weight loss
🔸 per 100 grams - 27.5 kcal 🔸 B / F / U - 0.86 / 0.26 / 5.36 🔸
Ingredients:
Apple - 3 pcs.;
Banana - 2 pcs.
Lemon - ½ pc. or sorrel leaves;
Salad - 5 leaves;
Water - 1-2 glasses.
Thank you team for the recipe. diet recipes
Cooking:
Grind everything in a blender and enjoy: 3
Green smoothies are easily absorbed by the digestive system. When they are well mixed in a blender, most of the cells of greens and fruits are broken down, making it easier for the body to absorb valuable nutrients. Green smoothies literally begin to be absorbed in your mouth.
19Summer culinary delights 01.09.2018
Dear readers, today we meet another contest article in ours. With us is Liza Nelidina, who has already sent 4 competitive recipes. The article participates in the nomination " home preservation". I give her the floor.
Whether in the garden, in the garden ... purslane grew. Take a closer look, often in our gardens you can meet garden purslane, which is perceived as a weed, mercilessly removed throughout the summer.
Although garden purslane is a storehouse of vitamins. A valuable vegetable that can not only surprise your household with a pleasant slightly sour taste, but also diversify the menu at no extra cost. It is easy to clean, wash, prepare, preserve, including various preparations for the winter. In this article, you will find ideas on how to use purslane and what its nutritional qualities are. Today I offer a recipe for pickled garden purslane.
How to distinguish garden purslane from large-flowered purslane
Large-flowered purslane is not an edible plant! Gardeners are very fond of these unpretentious flowers, they bloom all summer, changing color scheme every day. The succulent is used exclusively for the decoration of lawns, flower beds, it is not picky about soils and watering. However, the plant does not tolerate winter, it is sown every year on purpose (seedlings or in the soil).
This is what an inedible large-flowered purslane plant looks like in the photo.
Garden purslane is also a succulent, a plant about 10 cm high. Although on fertilized soils it can reach 30 cm. The flowers are very, very small, yellow. The plant may not bloom if not favorable conditions. Maintenance-free, self-seeding and has fleshy stems that become reddish in color over time. The leaves are smooth and much wider than those of the large-flowered purslane.
The photo below shows two purslane at once: large-flowered (left) and garden (right).
Why purslane is interesting as a vegetable
This plant has long occupied a strong position in the cuisine of the peoples of Central Asia, Transcaucasia, and it is also revered by adherents of the Mediterranean cuisine. Leaves and stems are boiled, fried, marinated, young leaves are eaten as a salad.
And that is not all! Neurotransmitters (norepinephrine and dopamine) were found in purslane, they will help you turn on after a long summer holidays to work, to tune in to study, not to relax, but to make quick decisions and maintain physical activity.
You will have no difficulty with what to combine purslane with. Dishes with purslane go well with meat and liver. Vegetable stew with purslane - a very harmonious combination. This vegetable mixes wonderfully in stewed versions with green tomatoes.
Pickled purslane replaces capers on pizza, and is also great in salads with boiled beets.
How to cook pickled purslane
Required products
A few handfuls of purslane. I do not use leaves and very small twigs. The stems are marinated.
For marinade based on 1 liter of filtered or settled water.
2 currant leaf, 1 small sheet of horseradish, 5 pcs. allspice, 2-3 garlic cloves, 6 pcs. coriander peas, 1 piece hot pepper or a very small hot pepper, 1 bay leaf, a few dried cherry tails (instead of a cherry leaf), 4 juniper berries (optional). Salt -2 tbsp, sugar - 3 tbsp. without top.
Marinade preparation
First, prepare the sterilized jars. Carefully washed leaves and stems are sorted. Leaves and small branches are not needed, we remove them to the side, but do not throw them away. Which of them can be prepared immediately, see the article below.
We chop the stems so that they fit into your prepared containers. I prefer small jars, so my branches are cut into small segments.
We place the purslane stems compactly along with horseradish leaves, bay leaves, and garlic.
Bring the marinade to a boil. Pour into jars to the very top, level. We are waiting 30 minutes. Drain the marinade back into the pot where it boiled. Bring to a boil again. Finally fill the contents of the jars. At this stage, accuracy and speed are needed. Turn the jars over and wrap them in a towel until they cool completely.
From the remaining leaves and twigs of purslane, it is easy to prepare an instant side dish for sausages, sausages, blood sausage, meat, liver. Blanch for 5 minutes over medium heat. You can add salt, pepper and other spices if you wish.
We return to the banks with purslane. A day later, pickled purslane is ready.
It can be safely used as an independent snack, as well as mixed with the usual products in salads - beets, carrots. As a substitute for capers in Mediterranean cuisine, it comes in handy in some baked goods such as pizza.
A bold idea: pickle a lot of jars of purslane and give it to your friends for the holiday, for the New Year. For your friends, this is both a useful and tasty gift!
I thank Lisa for the recipe. Dear readers, support the competition work! Click on the buttons of networks, leave comments.
All competition entries can be viewed by clicking on the button below.
Summer culinary delights
And for the mood, a composition will sound today Ernesto Cortazar "Beethoven's Silence" .
see also
19 comments
- Proteins - 2.03 g;
- Fats - 0.36 g;
- Carbohydrates - 3.39 g;
- Water - 92.86 g;
- Ash - 1.36 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, folates - 12 mcg;
- Vitamin C ascorbic acid- 21 mg;
- Vitamin PP, NE - 0.48 mg.
- Potassium, K - 494 mg;
- Calcium, Ca - 65 mg;
- Magnesium Mg - 68 mg;
- Sodium, Na - 45 mg;
- Phosphorus, P - 44 mg.
- Iron, Fe - 1.99 mg;
- Manganese, Mn - 0.303 mg;
- Copper, Cu - 113 mcg;
- Selenium, Se - 0.9 μg;
- Zinc, Zn - 0.17 mg.
- 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.
- 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.
- Choline prevents disorders of the nervous system and fatty liver, regulates hematopoiesis.
- Folic acid stimulates the synthesis of erythrocytes, 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, stops the release of adrenaline.
- Potassium is involved in the work of all organs and systems: kidneys, liver, nervous system, heart, enters the structure of keratinized formations, stabilizes heartbeat.
- Calcium is responsible for bone strength, reduces symptoms in allergic reactions.
- Magnesium - the main element of thermoregulation of the body, helps to cleanse toxins, controls the synthesis of new cells.
- Sodium causes vasoconstriction, increases arterial pressure, prevents dehydration.
- Phosphorus is the main component of proteins, an energy conductor, normalizes the processes of biosynthesis.
- Iron prevents the development of anemia, stimulates the hematopoietic activity of the liver and adrenal glands.
- Copper stimulates defensive forces organism, this element can be called a “colleague” of iron in hematopoietic activity.
- Normalizes blood pressure and dilates blood vessels;
- Stabilizes cardiac activity and reduces the level of cholesterol in the blood, prevents the development of atherosclerosis and coronary disease;
- Stops the feeling of hunger, helps to get rid of excess weight. Like most types of greens, it fills the stomach, providing a feeling of satiety for a long time;
- The high fiber content increases the rate of peristalsis, helps the intestines to cleanse itself of old toxins and toxins;
- It has an antioxidant effect, prevents malignant neoplasms of the intestine, prevents the appearance of cancer of the rectum and larynx, blocks the activity free radicals spreading through the intestines;
- Stimulates the production of collagen;
- Strengthens the strength of bones 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.
- With hypertension, since the property of the plant is to increase pressure;
- In violation of cardiac activity, with tachycardia and angina pectoris - for the same reason;
- If there is a history of convulsive readiness - due to a stimulating effect;
- On the background nervous strain, as the tone of the body will increase even more.
- Temporary - pregnancy and lactation;
- Permanent - epilepsy, pronounced vegetative disorders.
- pickled greens. All hard parts of the stems are removed, the grass is washed with running water, and then poured over with boiling water. Blanching is not necessary. Liter jars are sterilized, half a clove of garlic is laid out on the bottom and stuffed tightly with leaves. Proportions for the marinade: for 600 g of purslane - 1 liter of water, 2 teaspoons of salt. Vinegar - 4 tablespoons - poured into boiling water before turning off when the salt has dissolved. At the same time, throw 4 bay leaves. Jars are poured with boiling marinade 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 them up with others, “fresh”.
- Stewed purslane with meat. Rice (glass) is poured with water, left for 20 minutes, washed. Heat the pan, pour in vegetable oil, fry the finely chopped onion until golden brown, then add 2 crushed garlic cloves in succession, 250 g of ground beef, 1.5 tablespoons tomato paste. After 3-4 minutes, rice is poured, and after another 5 minutes - 400 g of purslane. As soon as the rice is ready, salt, pepper, mix well and remove from heat.
- Vegetable stew. Rice is prepared as in the previous recipe. Purslane, 500 g, cut together with branches into identical parts, squeezed out of excess moisture. Finely chop a large onion, crush 2 cloves of garlic. Tomatoes, 2 pieces of fleshy varieties, blanched, peeled, cut into cubes, 2 sweet peppers are also cut into even slices. Heat up the pan, lay out for frying in turn: onion, garlic, rice, Bell pepper, tomatoes, purslane. As soon as the purslane becomes soft, pour washed rice into the pan and pour a glass of boiling water. Simmer over low heat until the rice is cooked. Black pepper, ground paprika and salt are added to taste.
- Simple stewed purslane salad. The leaves are washed several times with running water and soaked for 5-10 minutes. This water will be useful in the future for the preparation of purslane, it is not drained. Greens are salted and stewed, stirring constantly, until the color becomes darker. Water is usually evaporated at this stage. Purslane is cooled, put on a plate, seasoned with crushed garlic and olive oil, a little vinegar - better than apple cider vinegar. Cool thoroughly after filling. Serve cold, sprinkled with parsley.
- fresh purslane salad. The greens are washed, soaked in water, as in the previous recipe. But this time, the dandur is thrown into a colander. Then the sprigs are finely chopped, the dish is seasoned with crushed garlic, mint and kefir, salted. It is best to take kefir matsoni. Focus on your own taste.
- Pasta for sandwiches. Pure purslane, 200 g, blanched, 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. 2-3 eggs are beaten with salt, milk is added. 200 g of greens finely chopped, fried in a pan (without a handle) for butter. Preheat the oven to 180°C. Pour the beaten egg mixture into the pan with purslane, sprinkle with grated cheese on top. The pan is placed in the oven, the omelet is baked until the cheese is melted. Served warm.
- Purslane - 100 gr.,
- Coriander grains - 5-8 pcs.,
- Parsley greens - 2-3 sprigs,
- Bay leaf - 1 pc.,
- Garlic - 2 cloves
- Salt kitchen - 1 tbsp. spoon,
- Sugar sand - 2 tbsp. spoons,
- Table vinegar 9% - 3 tbsp. spoons.
- Purslane stems - 200 gr.,
- Salt - 0.5 teaspoon,
- Sugar - 1 teaspoon,
- Vinegar - 2 tbsp. spoons,
- Black ground pepper- a pinch
- Sunflower oil - 2 tbsp. spoons,
- Garlic cloves - 2 pcs.
Olga Smirnova
05 Sep 2018 at 17:07
Answer
Ludmila
03 Sep 2018 at 21:05
Answer
Tatyana Koval
02 Sep 2018 at 15:57
Answer
Galina
02 Sep 2018 at 8:45
The content of the article:
Purslane or dandur is an annual herbaceous plant from the family of the same name and the genus Portulacaceae. The height of the stem is 10-30 cm. The root is branched, spindle-shaped. Stem brown, woody, branched. Branches-shoots are fleshy. Leaves are small oval shape, juicy, pale or bright green, smooth, as if varnished. Flowering from mid-July to September. 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 through the territory of Eurasia, the Far East and Central Asia. The plant is unpretentious, withstands frosts, propagated by seeds. Folk names: flea, chicken leg, pine. Only garden purslane is used for food. It differs from other plant species in small yellow flowers and multiple branches extending from the stem. Outwardly, the edible variety looks like a small bush.
The composition and calorie content of dandur
The nutritional value of the leaves of the plant is low, which allows it to be included in diets for losing weight.
Purslane calorie content - 20 kcal per 100 g, of which:
Useful properties of purslane
Proven useful action on the body of the product when introduced into the diet and when used in recipes traditional medicine.
The benefits of purslane for the body:
The beneficial properties of purslane are manifested in the treatment of prostatitis. Daily use helps stop growth benign tumor, adenomas.
It is very useful to introduce dishes with garden crop leaves into the diet of children. It has been observed 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 a pediatrician. If the digestive system is unstable, preference is given to drugs.
Harm and contraindications to the use of purslane
Despite the fact that the plant has many useful properties, it should be used with restrictions in food.
Harm from purslane can occur when used:
Contraindications for the introduction of purslane into the diet are as follows:
How to eat purslane
The collection of dandur is carried out during flowering. Tear off or cut off the leaves along with young stems. No preliminary heat treatment is required, the greens are only washed.
The sprouts are used in fresh, boiled, added to sauces, marinated, harvesting for future use. Drying and grinding is 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 spice meat and fish dishes. To taste, dandur is ideally combined with mint.
If food is prepared for a child, then the leaves should first be doused with boiling water, and then mashed.
Purslane Recipes
Dishes with it are not popular, although the useful properties of the plant are not inferior to parsley and green salad. And there are much more cooking methods than traditional greens.
Recipes with purslane:
The plant has been 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 nineteenth century traditional healers used the "flea" with the opposite goals - to suppress libido. Dried grass was added to dishes without limiting the amount. This caused weakness and constant nausea, of course, sexual desire disappeared when you were sick.
In the 18th century, the popularity of dandur in France was so high that William Cobbet, a horticultural expert, sarcastically wrote in his book on plants that it was a weed that "Frenchmen and pigs" eat. American gardeners really perceived the plant as a weed and uprooted from their plots.
But in Rus', grass was respected by sorcerers, but in medicines rarely added. Dried flowers were recommended to be sewn into an amulet or put under a pillow to get rid of bad dreams and drive away evil. The branches of the plant were laid on the floor under the cradle to expel 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, it was really possible to get rid of the symptoms of the disease.
Types of decorative purslane: large-flowered - with white, yellow and red flowers; terry - with multi-colored terry heads. Leaves of ornamental varieties are inedible.
Watch a video about purslane:
Decorative purslane is often planted in city flower beds. But on garden plots prefer to grow a plant even edible type in special boxes. Before introducing vitamin salads into the diet, you should think about whether you are ready to sacrifice space in the garden and your own time. It is worth planting a herbaceous plant once, as in the future it spreads to the entire site.
In oriental and mediterranean cuisine pickled purslane is a widespread preparation for the winter. Especially love it in Armenia. Marinated purslane in Armenian is considered a good seasoning and snack for meat. Our housewives, too, are increasingly becoming interested in the question of how to properly cook purslane marinated for the winter.
Of course, unlike pickled cucumbers or tomatoes, and adjika, this delicacy may not seem very tasty to many. Let's just say that this blank is for an amateur and, of course, this useful herbs there are many admirers. I would like to note that the taste of pickled purslane is very similar to the taste of canned capers.
Marinated purslane for the winter can be used as an independent cold appetizer, or used in the process of preparing second and first courses, salads. If we talk about second courses, then it can be added to the composition of baked meat with vegetables, stews, baked fish. A small amount of canned purslane can be added to mushroom soups, pickle, .
Ingredients for one half liter jar:
For 1 liter of marinade:
Marinated purslane for the winter - recipe
For pickling, it is desirable to use shoots 10-15 cm long, which have a fleshy stem. It is recommended to eat and harvest it for the winter until the moment of flowering, since it is believed that it is then that it is the most delicious and healthy.
Wash them under running water. Drain in a colander and let the water drain.
Sterilize jars. Place the purslane stems tightly in a jar.
Peel the garlic cloves and cut them into 2-3 pieces, depending on their size. It will be enough to put 3-4 slices in one jar.
Wash the parsley. Put it on top.
To make pickled purslane even more delicious and with a rich smell, add one bay leaf to the jar.
Throw in the coriander seeds. Additionally, you can put allspice or black peppercorns.
Boil water to prepare the marinade. As soon as it boils, add sugar, kitchen rock salt and 9% vinegar to it. Vinegar, sorry, I forgot to take a picture.
Boil the marinade until the salt and sugar are completely dissolved. Taste the finished marinade. Its taste should be sour-salty with a slightly sweet tint. However, adjust it. taste qualities at your discretion. Pour it into jars. Roll up the jars with metal lids.
Once all jars are sealed, turn them upside down. Wrap up in something warm. After cooling, the marinade acquires a reddish tint, and the purslane shoots themselves change color from green to brown.
Marinated purslane for the winter. Photo
Keep warm until completely cool. After pickled for the winter, purslane should be taken out to a cold place for further storage. Purslane pickled for the winter can be used in food after 2-3 days. Although, it seems to me, it becomes tastier after a longer exposure. If you want to enjoy pickled purslane without waiting for winter, then in this case, the recipe for pickled purslane will come to the rescue. fast food.
Ingredients:
Instant Pickled Purslane - Recipe
Wash the purslane stalks, preferably in two waters. Boil water in a saucepan. Place the purslane in a pot of boiling water. While stirring, boil it for 5 minutes. Catch with a slotted spoon and put in a deep bowl. Peel and squeeze the garlic cloves through the garlic press. Add them to boiled purslane. Pour in salt and sugar. Fill it up sunflower oil and vinegar.
