What is the value of purslane, calorie content and useful properties. Contraindications to use. How dandur is eaten, recipes. Interesting Weed Facts. You can understand how useful it is to introduce purslane into the daily menu by the following facts: 100 g of fresh leaves contain 1/8 of the body's daily need for vitamin C and 1/3 of the necessary nicotinic acid. Without these nutrients, the normal functioning of the human body is impossible.
Useful properties of purslane
The beneficial effect on the body of the product has been proven when introduced into the diet and when used in recipes of traditional medicine.
The benefits of purslane for the body:
- Normalizes blood pressure and dilates blood vessels;
- Stabilizes cardiac activity and lowers blood cholesterol levels, prevents the development of atherosclerosis and coronary artery disease;
- It relieves hunger and helps to lose weight. Like most types of greens, it fills the stomach, providing a feeling of fullness for a long time;
- The high fiber content increases the rate of peristalsis, helps the intestines to cleanse themselves of old toxins and toxins;
- Has an antioxidant effect, prevents malignancy of intestinal neoplasms, prevents the appearance of cancer of the rectum and larynx, blocks the activity of free radicals that spread through the intestines;
- Stimulates collagen production;
- 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 in the optic nerve;
- Reduces blood sugar levels;
- Normalizes the work of the circulatory system, stimulates the production of red blood cells.
Purslane helps to get rid of the inflammatory processes of the skin. External use eliminates age spots, abscesses, reduces the severity of symptoms of an allergic reaction - redness and itching - with insect bites and plant burns.
The beneficial properties of purslane are manifested in the treatment of prostatitis. Daily use helps to stop the growth of a benign tumor, adenoma.
It is very useful to introduce dishes with garden leaves into the diet of children. It has been noticed that babies who receive a vitamin and mineral complex with food have a reduced risk of developing hyperactivity and attention deficit disorder. Before feeding young children - from one to two years - with 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 in food with restrictions.
Harm from purslane can occur when consumed:
- With hypertension, since the property of a plant is to increase blood 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 the stimulating effect;
- Against the background of nervous overstrain, since the tone of the body will increase even more.
This does not mean that dandur dishes should be discarded. It is enough to limit the use, for example, up to 1-2 times a week.
Contraindications to the introduction of purslane into the diet are as follows:
- Temporary - pregnancy and lactation;
- Persistent - epilepsy, severe autonomic disorders.
There is another absolute contraindication to the use of a garden culture - individual intolerance.
How purslane is eaten
The collection of dandur is carried out during flowering. Leaves are plucked or cut off along with young stems. No preliminary heat treatment is required, the greens are only washed.
Sprouts are consumed fresh, boiled, added to sauces, pickled, harvested for future use. Drying and grinding is also practiced - in this case, purslane is eaten as a spice, seasoning dishes in order to give them a new flavor. This spice is often used to spice meat and fish dishes. Dandur tastes perfect with mint.
If food is prepared for a child, then the leaves should first be doused with boiling water, and then rubbed in mashed potatoes.
Purslane recipes
Dishes with it are not popular, although the plant is not inferior to parsley and green salad in terms of useful properties. And there are much more cooking methods than traditional greens.
Purslane recipes:
- Pickled greens … All hard parts of the stems are removed, the grass is washed with running water, and then doused with boiling water. No need to blanch. Liter jars are sterilized, put half a clove of garlic on the bottom and stuffed tightly with leaves. The proportions for the marinade: for 600 g of purslane - 1 liter of water, 2 teaspoons of salt. Vinegar - 4 tablespoons - is poured into boiling water before turning off when the salt has dissolved. At the same time, 4 bay leaves are thrown. Jars are poured with boiling marinade and the lids are rolled up. After 3 days, you can already try. If you plan to store it for a 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 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 finely chopped onions until golden brown, then add 2 crushed garlic teeth, 250 g of ground beef, 1, 5 tablespoons of tomato paste in sequence. After 3-4 minutes, pour in rice, 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 into equal parts together with twigs, squeeze out excess moisture. Finely chop a large onion, crush 2 cloves of garlic. Tomatoes, 2 pieces of meaty varieties, blanch, peel off, cut into cubes, 2 sweet peppers are also cut into even slices. Preheat a frying pan, lay it out for frying in turn: onions, garlic, rice, bell peppers, tomatoes, purslane. As soon as the purslane becomes soft, pour the washed rice into the pan and pour in a glass of boiling water. Simmer until rice is cooked. Add black pepper, ground paprika and salt 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. The greens are salted and stewed, stirring constantly, until the color becomes darker. The water is usually evaporated at this stage. Cool the purslane, put it on a plate, season with crushed garlic and olive oil, a little vinegar - better than apple cider. After refueling, cool thoroughly. Serve cold, you can sprinkle with parsley.
- Fresh purslane salad … Greens are washed, soaked in water, as in the previous recipe. But this time the dandur is thrown into a colander. Then the twigs are finely chopped, season the dish with crushed garlic, mint and kefir, add some salt. It is best to take yogurt yogurt. They are guided by their 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.
- Purslane omelet … Beat 2-3 eggs with salt, add milk. 200 g of greens are finely chopped, fried in a pan (without a handle) in butter. Preheat the oven to 180 ° C. Pour the whipped egg mixture into a pan with purslane, sprinkle with grated cheese on top. Place the frying pan in the oven, bake the omelet until the cheese is melted. Serve warm.
Unfortunately, it is impossible to keep the dandur fresh. In the refrigerator, it withers, and when frozen, it loses its useful properties and nutritional qualities. If you want to enjoy the "summer" taste in winter, you will have to pickle the greens.
Interesting facts about purslane
The plant has been used for food and medicinal purposes since ancient Greece and Rome. Hippocrates used it as an ingredient in many medicines. The Arabs called the 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 purpose - to suppress libido. The dried herb was added to meals without limitation. This caused weakness and constant nausea, of course, sexual desire disappeared when unwell.
In the 18th century, the popularity of the dandur in France was so high that William Cobbett, an expert in gardening, sarcastically wrote in his book on plants that it was a weed that "Frenchmen and pigs" feed on. American gardeners really perceived the plant as a weed and uprooted it from their plots.
But in Russia, the herb was respected by the witches, but it was rarely added to medicines. Dried flowers were recommended to be sewn into an amulet or put under a pillow to get rid of bad dreams and ward off evil spirits. 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 any antimicrobial effect in the composition of natural antibiotics. However, when the root and leaves were included in the mixture, the symptoms of the disease were really managed to get rid of.
Types of decorative purslane: large-flowered - with white, yellow and red flowers; terry - with multi-colored terry heads. The leaves of the ornamental varieties are inedible.
Watch a video about purslane:
Decorative purslane is often planted in city flower beds. But in garden plots, they prefer to grow a plant even of an edible species 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.
