Purslane

Purslane

Purslane (Portulaca oleracea), pronounced as /ˈpɜːrslɪn/, is a common annual plant from the family Portulacaceae. The term "purslane" originates from the Old French porsolaine and Latin portulaca, a classical name for the plant.

Description

Purslane is a succulent plant that can grow up to 40 cm high. It has a taproot with fibrous secondary roots and is able to tolerate poor, compacted soils and drought.

Distribution and habitat

Purslane is native to the Indian subcontinent and Persia and has spread throughout much of the world. It is commonly found in disturbed soils.

Culinary use

Purslane leaves are used as a vegetable and salad ingredient in many countries, particularly in the Mediterranean region. It has a slightly sour and salty taste and is eaten throughout much of Europe, the Middle East, Asia, and Mexico.

Medicinal use

Purslane has been used as a medicinal herb for centuries. It is rich in Omega-3 fatty acids, Vitamin A, Vitamin C, and some B vitamins. It also contains dietary minerals such as potassium, magnesium, calcium, and iron.

Related terms

• Portulaca
• Portulacaceae
• Omega-3 fatty acids
• Vitamin A
• Vitamin C
• B vitamins
• Potassium
• Magnesium
• Calcium
• Iron

External links

• Medical encyclopedia article on Purslane
• Wikipedia's article - Purslane

This WikiMD article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski