Herbalist James Duke says purslane contains up to 4000 ppm of the omega-3 fatty-acid alpha linolenic acid (ALA); that means a 100 gram serving (between 3 and 4 ounces) contains 400 mg of ALA. Purslane-fed chickens lay eggs that have twenty times more omega-3’s than regular eggs. Eating purslane is tastier, safer, and more effective than taking omega-3 supplements. To increase the effect, Duke suggests adding walnut oil (remember that from last week??) to your purslane.
WEIGHT LOSS AID
by Catherine Ibarra
Purslane extracts have been shown to be toxic to breast cancer, lung cancer, cervical cancer, and sarcoma in scientific studies. And, recent scientific information also reveals that Purslane green Extract Kills 83% of Liver Cancer Cells in Vitro: An extract of purslane seeds was shown in this new study to kill up to 83% of human liver cancer cells in vitro within 24 hours. see http://sv-se.fb.me/gabryK2/posts/763616883751809(also see http://www.drugs.com/npp/purslane.html) ; ( http://www.nutrition-and-you.com/purslane.html)
From Organic Facts
How to Prepare Purslane
Tincture is a popular method to extract the beneficial compounds from a plant-based material and make them easier to be absorbed by our body. Tinctures are usually taken orally and people often mix them with plain water or fruit juice. These are a few steps to prepare purslane tincture:
1. Harvest purslane in garden, park, field or roadside. Purslane leaves shouldn’t be yellowed, rotted or wilted. You may need to take it in enough quantity.
2. Sterilize a jar and its lid, by submerging them in boiling water for 5 minutes. Set aside.
3. Chop purslane finely in very small pieces, the smaller the better. Fill a jar to about 3/4 full.
4. Add vodka to the above jar, until the liquid covers the herb completely. Shake gently to release trapped air bubbles, add more vodka if necessary. Seal the jar with the lid and shake vigorously. Place in a cool, dark place.
5. Shake the jar everyday for about a month, if possible two months. The storage and shaking process can help to release the medicinal compounds and essential oils to the alcohol.
6. When the storage period ends (1 or 2 months), sterilize another jar (and its lid) and wash your hands with anti-bacterial soap. Strain the liquid into the recently sterilized jar using cheesecloth or muslin. Squeeze as much as liquid as you can and cap the jar. Before using the tincture, shake the jar vigorously, to make sure the beneficial compounds and nutrients are distributed evenly.
Purslane can also be used simply as a green salad and eaten raw with other greens. For example, when making a salad, you can combine purslane with cherry tomatoes, baby spinach, lemon juice and olive oil. To complete the meal, add garbanzo beans, seared tunas, chicken breast and top them off with some freshly chopped herbs. You can also use raw purslane as wraps or an ingredient for sandwich. Purslane is also often used to replace spinach in dips, omelettes, casseroles and soups. You can also add purslane in pasta sauce. However, when overcooked, purslane can become quite slimy. They can also be pickled or cooked for consumption. When preserving purslane for the winter, you can use the combination of peppercorns, garlic cloves and apple cider vinegar.
More from Catherine Ibarra
Best if used fresh. But, if you must store it, wrap purslane in a moist paper towel and store in a plastic bag in the vegetable bin of your refrigerator.
Wash. Remove larger stems. Some recipes use leaves only. Purslane can be substituted for spinach or wild greens in lasagnas, filled pastas, and Greek-style tarts. The Green Purslane herb is upright with juicy, succulent oval leaves with a mild sweet-sour flavor. The leaves and stems are a great addition to salads. Green Purslane herb can also be steamed or added to soups, stews, and it is a great addition in stir-frys. It makes an attractive garnish too.
5 large Cucumber, peeled, seeded and cut into quarter-round slices
1/4 pound Purslane, large stems removed, washed and drained well
2 tablespoons each, Fresh chopped mint, cilantro and chervil
4 cups Whole milk yogurt
1/4 cup Virgin olive oil
3 cloves Garlic, puréed with the blade of a knife
2 teaspoon ground Coriander
kosher Salt and ground Black Pepper
Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
(From THE WILD VEGAN COOKBOOK)
Purslane makes this familiar dish seem ambrosial.
6 medium potatoes, sliced and cooked
2 cups purslane, chopped
4 scallions, sliced
1 celery stalk, sliced
1 cup mayonnaise
Mix together all ingredients. Serve chilled.
From Joseph Mercola, MD
Purslane and Parsley Salad
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped shallot
- 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
- 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
- 4 cups packed flat-leaf parsley leaves (from 2 large bunches)
1.Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
2.Add tomatoes, purslane, and parsley, gently tossing to coat.
A WORD OF CAUTION
The only potential downside that researchers have found about purslane is the relatively high content of oxalic acid, which can exacerbate the formation of oxalates in the body, which are what make kidney stones. If you already suffer from kidney stones, avoiding purslane might be a good idea. However, boiling purslane down in water causes a great deal of oxalic acid to be eliminated, without losing many of the other beneficial nutrients.
BECKY SAYS – enjoy your high-oxalate greens safely using a supplement of potassium/magnesium citrate, such as THIS ONE
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