The Logogriph of Purslane: lonica or louina, koursa, kholza and perpehen, adrajne agria, portulaca, baqla hamqa,crazy vegetable, riyla, furfir, farfan, farfag, farfagin, missita, verdilacas, yerba aurato and yerba orate,Crazy herb?

Contents

• Basic Botanical Info of Purslane.
• Origin of the name.
• Botanical description,Ecology and phytogeography.
• Proprieties, uses and cultivation.
• Medicinal Action and Uses.
• Phytochemicals and constituents of Purslane.
• Benefit of Purslane.
• Dosage and application of purslane.
• Research update:Oat Straw Avena sativa.

Dosage and application of purslane.:

How much purslane should I take?

 The amount of purslane being used depends on the condition(s) being treated. Many practitioners recommend 9-15 grams of dried purslane, or 30-60 grams of fresh purslane for oral administration. Larger amounts can be grounded into a paste to apply to the skin.

 What can happen if I take too much purslane? Are there any interactions I should be aware of? What precautions should I take?

 At this time, there are no known drug interactions or adverse side-effects from taking purslane. As always, make sure to consult with a qualified health care provide before taking purslane or any other herbal remedy or dietary supplement.

 What forms of purslane are available?

 Fresh and dried purslane is available at many Asian markets and specialty stores.

 Availability:

 Specialty shops and farmers markets sometimes sell purslane, which is generally rather difficult to obtain commercially.


 Preparation:

 Both the stems and leaves of purslane are edible, and can be served raw in salads, or cooked. The younger, more tender purslane is best for salads. Because purslane grows close to the ground, it needs a good washing to remove the sand and grit.

 If you've ever cooked with okra, you'll have some idea how to handle purslane. If it's added to a soup or a stew, you won't need to worry about its consistency. But if you intend to serve cooked purslane on its own, or in a dish such as verdolago con queso, a Mexican dish of cooked purslane with melted cheese, be careful to cook (steam or microwave) the purslane only briefly. If cooked too long, the purslane gets distinctly slimy. And, like okra, purslane is often pickled.

 Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane. The ancient Greeks made a bread flour from purslane seeds and pickled its fleshy stems; Greek country cooks now serve purslane as a salad herb, either alone or with other khorta (wild greens). On Mexican tables, the hot, peppery bite of cooked purslane is enjoyed with eggs and pork, while Chinese cooks value its sharp flavor and slightly slippery quality with noodles.

 Closer to home, the FDA lists purslane as a pervasive weed (the 7th worst, worldwide) but to those of us who love its earthy, slightly acidic flavor and crisp, succulent stems and leaves, the word 'weed' hardly seems fair. Purslane is simple to grow and there are several varieties available to the gardener - the two best culinary ones are both summer herbs, portulaca oleracea (green purslane) and portulaca sativa (golden purslane).

 Medieval herbals describe purslane as 'cold,' meaning that it was considered a cure for a 'burning' (or malfunctioning) heart and liver. Greeks call it a 'blood-cleansing' herb. In Mexico, purslane is considered good for diabetics.

 Recent research has confirmed that purslane is one of the best vegetable sources of omega-3 fatty acids, as well as carotenes and vitamin C.

 Purslane is one of my own favorite green vegetables. Clusters of its young, fresh leaves are a perfect foil to 'sweet' vegetables such as new potatoes, beets, fava beans and garbanzo beans, and juicy vegetables such as cucumber and tomatoes. Or, simply sprinkle the leaves generously with coarse sea salt, lemon juice and olive oil and serve with fish, grills, or omelets. My neighbor on Crete used to add handfuls of purslane sprigs to the juices in the roasting pan, once he had removed the roast for carving. After a few minutes of swishing, the greens would wilt and the sauce would acquire a sharper flavor and pleasantly gelatinous character.


 At home, you will often find purslane growing in muddy fields; or search for it in Greek, Middle Eastern, Mexican and Chinese markets. It is very easy to grow. Purslane seeds may be ordered from The Cook's Garden catalog (800) 457-9703. To prepare purslane for the table, be sure to rinse it well in several changes of cold water.

Reference:

• 1.The Logogriph of Purslane: lonica or louina, koursa, kholza and perpehen, adrajne agria, portulaca, baqla hamqa,crazy vegetable, riyla, furfir, farfan, farfag, farfagin, missita, verdilacas, yerba aurato and yerba orate,Crazy herb?

This article written and edited via herbalist of MDidea Extracts Professional. They run a range of online descriptions about this herb,including general information related and summarized updating discoveries from findings of professional scientisits this field related.Describe style aimed to form a useful detecting literature space where the intertwined threshold and related questions raise out and visualize themselves.

♣ last edit date:13th,Oct.2010.