It is the terror of farmers and horticulturists. Insidious, weed, it creeps into the base of vegetable plants and in a short time covers them by hiding their fruits, especially if they are creeping crops, it absorbs water and nutrients from the soil, in short, a biblical condemnation.
Yet that weed that looks like a succulent plant, so disliked by the farmer, like Cinderella who after the slipper, is recognized by the prince and ascends the throne, brought to the table turns into a precious food support for man. It is the Purslane or Porcelain grass (scientific name Portulaca oleracea) edible spontaneous plant with many properties.
That it enjoys a bad reputation is proved by the way it is called in some regions: Porcellana in Sicily, where the famous purciddana is used in the mid-August salad, with tomatoes, cucumbers, onions seasoned with oil, vinegar and salt, and so far nothing to be objected, Spurchizia in Puglia, an onomatopoeic name that gives a good idea, Pucchiaca or Pucchiacchiella in Campania, a term that in the old dialects was derogatory to the female sexual organ, which in the Sannio modestly turns into vasciulella to avoid the direct dialectal reference to the puckish.
Also called “misery” due to its humble origins, it nevertheless had the honor of appearing in a sonnet by the Roman dialect poet Giuseppe Gioacchino Belli: “Old nun zò, but!… misery abacchia; / E ppe chow much if she studies and sse slips, / if she stays ssempr'accusì, ssora Carlotta: / down to earth-to-earth like the porcacchia ”.
Yet this wild herb has a long history in our peasant traditions. Once also called "grass of the friars" because it was distributed in ancient times to the families which the monks visited during their pilgrimages.
In reality it seems to have been imported from India and from there it spread throughout Europe. But its medicinal properties were already known in Egypt since the time of the Pharaohs, it was used to treat vomiting, diarrhoea, hemorrhoids and bleeding in pregnant women.
Pliny the Elder, writer, naturalist, philosopher, military commander and Roman provincial governor, recommended it for a myriad of applications, both to regulate the digestive system and because it "curbs the libido and erotic dreams", which was evidently much appreciated by a military commander to keep calm among his troops. Hippocrates recognized its refreshing properties, while Galen claimed its effectiveness against headaches, toothaches, inflammation and heartburn. The Arabs, in the Middle Ages, even called it the "blessed vegetable", because it would have healed Muhammad's injured foot.
And always because of its healing properties, ships that made long crossings always ensured a large supply of Portulaca because due to the high content of vitamin C it was administered to sailors to combat scurvy.
Creeping plant, it can be recognized immediately in the fields, it may look like a succulent plant, due to its fleshy and smooth leaves, which are grafted onto fleshy reddish stems, it has a slightly acidic taste that can recall sorrel. The problem is that it loves fertile soils, those that are well fertilized and watered regularly, so its preferred habitat is precisely the vegetable garden. And that's where it makes trouble.
But there is also to consider that every coin has its reverse. And the Cinderella of the garden, brought to the table, dresses up as a princess and best expresses her real value for the thousand healthy properties it contains. Much appreciated in vegan cuisine, this plant also fits well into diets due to its low calorie content, only 16 kcal / 100 g.
Let's start with its properties: in 100 g of Portulaca we find proteins, vitamin C (22 mg / 100 g), B and pro vitamins A, essential minerals such as potassium (400 mg / 100 g), calcium (65 mg / 100 g ) and magnesium (106 mg / 100 g) essential for teeth and bones, trace elements such as zinc and iron.
It is rich in Omega 3, in linoenic acid. So the first recommendation that we feel like giving to those who spend incredible sums to stock up on "healthy" supplements for the body, is to change course: instead of going to the pharmacy or herbalist's shop to enrich companies that made their fortune right on these products, take a healthy walk in a meadow, in the countryside or by the sea, and you will find incredible quantities of this plant waiting to be picked and to best express its beneficial properties. It is effective for people suffering from type 2 diabetes and in regulating blood pressure, it is an important source of antioxidants (vitamin C and pro-vitamin A) which protect the body from premature aging, cancer, strengthening the defenses of the immune system. It is a diuretic which in high doses is also a laxative.
And that's not all because Purslane, due to its content of polyunsaturated fatty acids (omega 3), protects the heart and its vascular system, reducing the level of bad cholesterol (LDL).
Chewing a few purslane leaves can stop bleeding from the gums, mouth, in an infusion the purslane leaves purify and relieve heartburn and stomach cramps.
It is also indicated in cases of hypertension or as a relaxant in cases of insomnia and nervousness.
But it's time to talk about its use in the kitchen which, in addition to being pleasant, is also very vast.
Meanwhile, purslane is eaten raw, in salads, it is found in mixed salads in some markets together with endive, rocket, watercress, burnet, wild chicory, wild fennel, hare stalking, dandelion, crepes, and cooked. Excellent for flavoring cakes, pizzas or omelettes, as a condiment in pan-fried potatoes, onions and olive oil, in soups or velvety soups, it brings a pleasant refreshing note. In Sicily they prepare it with boiled potatoes and baked onions but they also prepare very tasty pancakes by mixing the leaves in a batter of flour and water, which is then fried, while in Calabria it is used combined with celery and vinegar.
As we have seen, its presence in the kitchen is very versatile, it can be eaten in a tasty and fresh mixed salad, as we have seen with mixed salad, it can be made into a more full-bodied salad by combining the Portulaca leaves with green beans, tomatoes, wild rocket, onion and boiled potatoes, it can be simply boiled in water and then seasoned with oil and lemon, it can be used for tasty omelettes, but also for filling lasagna and ravioli.
For the readers of First&Food we propose below a healthy and tasty salad for the summer, a real concentrate of flavours, vitamins and beneficial properties to be prepared on the spot which can be a light meal
Purslane salad, avocado, pomegranate, apple, radish: a concentrate of health
Take the Portulaca leaves which, as mentioned, are rich in trace elements, potassium, magnesium, calcium, omega 3 fatty acids, vitamins (C and B). Add the diced avocado, a powerful ally against bad cholesterol, low in carbohydrates and not excessively caloric (on average 200 kcal). Add the apple another concentrate of mineral salts, trace elements, vitamins and other useful substances such as peptin and amyl ethers, the pomegranate fruit grains with a thousand properties, among the most powerful antioxidants in nature, essential for protecting the body from damage to the cells, due to oxidative stress and those caused to the cardiovascular system by cholesterol and diabetes, also rich in ellagic acid, precious for blocking premature ageing.
And finally, to give a touch of spiciness, add a few radishes rich in isothiocyanates and glucosinolates which also contain raphanin, with antiseptic and antibacterial properties, as well as a significant amount of vitamin C2 and potassium, which also has diuretic properties, useful in case of inflammation to the kidneys and the urinary tract and stimulates the activity of the liver and gallbladder. Season to taste and enjoy as much as I can.
As mentioned, Portulaca is much appreciated for its characteristic flavor in the kitchen. Below we propose a very tasty and delicate Portulaca soup that is very easy to make.
Purslane soup recipe
ingredients for 3/4 people
2 liters of water
2 teaspoons of coarse salt
350 g of purslane
3 medium potatoes
2 onions
2 tablespoons of liquid cream
Chervil (optional)
Bread
Olive oil
Preparation
Coarsely cut the purslane, leaves and stems keeping some leaves aside for the final decoration.
Coarsely chop the onions and cut the potatoes into small pieces
Put everything in a saucepan with 2 liters of cold water with a handful of coarse salt.
From the moment it comes to the boil calculate 20 minutes of cooking, based on the potatoes.
Apart, make browned croutons in a pan with a drizzle of oil.
Then drain the vegetables and put them in the blender with a little of the cooking water that we will have kept aside.
Blanch the purslane leaves for 3 minutes in boiling water, then rinse them with a jet of fresh water and dry with a paper towel.
Now put the soup back in a saucepan, add the cream and heat.
Introduction
Place the croutons on a plate and pour the soup over them, decorate with Portulaca leaves and sprinkle a little chopped Chervil over everything which combines the properties of Portulaca with its own which are no less and can be summarized as follows: purifying as it promotes the elimination of toxins and the functionality of the liver and gallbladder; diuretics which make it indicated in case of water retention and edema, kidney stones, gout and rheumatism; laxatives, useful against stubborn constipation; antiseptic, it is indicated in diseases of the respiratory system, such as laryngitis and bronchitis, and last but not least, it stimulates gastric secretion, promoting digestion.
Is there enough to convince you to take a nice walk in the countryside and stock up on this precious herb? Hurry you have until September!
