Purslane is a trailing, ground-growing herb with succulent stems and clusters of green, oval leaves. The entire plant is edible, including flowers and seeds, and is considered a weed in most areas of the world despite its wide use as a culinary and medicinal herb.
Cooling
Purslane is a traditional herb used in the treatment of fevers and as a "cooling aid" in general. It is considered a "cold" plant, used to treat "hot" medical conditions such as inflammation and overheating. In alternative medical theories, such as ayurvedic or Chinese systems, the interplay of hot and cold elements in the body cause many upsets, with headaches, liver problems, hemorrhaging and sleep problems caused by excessive heat in the body. Purslane was traditionally used to treat all these ailments.
Stomach Upsets
Purslane has historically been used to treat stomach upsets from dysentery to diarrhea, and intestinal worms. It is also used to help treat irregular or painful menstruation. Purslane is a digestive stimulant, and aides in all digestive disorders.
Urinary Disorders
Purslane is used as a diuretic treatment and in the treatment of urinary disorders. Because it has such a strong effect on the urinary system, it is not recommended that people with a history of kidney stones take purslane therapeutically, as it is known to increase urine production and filtration, and can even cause a stone to move.
Source of Nutrients
Purslane is a high source nutrients, including omega-3 fatty acids, vitamins and minerals. It is one of the richest vegetable sources of omega-3 fatty acids, with around 8 mg per gram of leaf. Purslane is high in antioxidants, vitamins A, E and C, as well as B group vitamins. Amino acids, alkaloids, flavinoids and sterols are also found in purslane, as well as beta-carotene. According to Botanical.com, American Indians used purslane as a supplement when undergoing long journeys, and even small quantities (2 or 3 ounces a day) were enough to sustain a man.
Food
Purslane is a common potherb, used regularly by people in the Mediterranean as well as in France, England and China. Australian Aborigines ate purslane as a salad green. It is used in place of watercress or baby spinach in salads, and can be stir-fried, steamed or added to stews and curries.
Tags: used treat, fatty acids, omega-3 fatty, omega-3 fatty acids, Purslane high