Purslane is eaten extensively
in soups and salads throughout the Mediterranean area, where
the incidence of heart disease is low. The Russians dry and
can it for the winter. In Mexico it is called VERDOLAGA and
is a favorite comfort food, eaten in an omelet or as a side
dish, rolled in tortillas, or dropped by handfuls into soups
The exciting new health
discovery is purslane's high content of alpha linolenic acid,
a type of the omega-3 fatty acids. It may affect human health
directly, but the most intriguing possibility is that the human
body might be able to convert into other, related kinds of omega-3
fatty acids (EPA and DHA) found in fish oils. Researchers see
evidence that these substances lower blood pressure and cholesterol
levels as well as make the blood less likely to form clots.
But ages before this scientific finding, purslane was eaten
as treatment for arthritis, inflammation and heart disease and
to promote general good health.
If you need recipes:
MEXICAN PURSLANE STUFFING
This is a home-type dish
that is as simple to prepare as "scrambled eggs with..." but
much more nutritious. Serve as a side dish, a brunch main dish
or as a filling in tortillas and pitas.
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