Because it is a warm weather plant I always delayed planting outdoors until later in the season, until wild purslane would appear… but now I kick myself! I start other warm weather plants two months earlier indoors. What I can do from now on, plant seeds in the soil of the basil, edible chrysanthemum, and many others when I transfer to quart size or gallon pots ready to move outdoors. The purslane is a low spreading edible ground cover that chokes out weeds and give a healthy harvest underneath the primary herb or vegetable. Synergy!

Purslane might tolerate cold nights better than basil plants but neither grow well until the days and nights are warm.

Heads-up, chukes seem to instinctively know it is delicious and will mow it right down unless there is plenty to satisfy them. I protect it from them.

Portulaca_oleracea

purslane

портулак каландриния
Verdolaga
Purslane (Portulaca oleracea L.) deserves special attention from agriculturalists as well as nutritionists. Purslane is a common weed in turfgrass areas as well as in field crops [1, 2]. Many varieties of purslane under many names grow in a wide range of climates and regions. Purslane has wide acceptability as a potherb in Central Europe, Asia, and the Mediterranean region. It is an important component of green salad and its soft stem and leaves are used raw, alone, or with other greens. Purslane is also used for cooking or used as a pickle. Its medicinal value is evident from its use for treatment of burns, headache, and diseases related to the intestine, liver, stomach, cough, shortness of breath, and arthritis. Its use as a purgative, cardiac tonic, emollient, muscle relaxant, and anti-inflammatory and diuretic treatment makes it important in herbal medicine. Purslane has also been used in the treatment of osteoporosis and psoriasis.

Recent research demonstrates that purslane has better nutritional quality than the major cultivated vegetables, with higher beta-carotene, ascorbic acid, and alpha-linolenic acid [3]. Additionally, purslane has been described as a power food because of its high nutritive and antioxidant properties [4]. Different varieties, harvesting times, and environmental conditions can contribute to purslane’s nutritional composition and benefits [5].

Purslane is popular as a traditional medicine in China for the treatment of hypotension and diabetes. Scientifically, it is not proven to have antidiabetic effects, but still people use it for this purpose. An experiment has been carried out for the extraction of crude polysaccharide(s) from purslane to investigate the hypoglycemic effects of these constituents with animal tests for the use of this plant in the treatment of diabetes [6].       https://www.hindawi.com/journals/tswj/2014/951019/

>As a companion plant, purslane provides ground cover to create a humid microclimate for nearby plants, stabilising ground moisture. Its deep roots bring up moisture and nutrients that those plants can use, and some, including corn, will follow purslane roots down through harder soil that they cannot penetrate on their own (ecological facilitation). It is known as a beneficial weed in places that do not already grow it as a crop in its own right.
>When water is abundant, purslane performs photosynthesis mostly by C4 carbon fixation, which is more widespread in nature. When stressed by low availability of water, however, purslane, which has evolved in hot and dry environments, switches to photosynthesis using an alternative pathway, crassulacean acid metabolism (the CAM pathway). At night its leaves trap carbon dioxide, which is converted into malic acid (the souring principle of apples), and, in the day, the malic acid is converted into glucose. When harvested in the early morning, the leaves have ten times the malic acid content as when harvested in the late afternoon, and thus have a significantly more tangy taste. (Opuntia cacti, which are eaten as a vegetable, “nopales”, in Mexican cuisine, also employ the CAM pathway and are similarly best harvested in the early morning, though the pickled nopales sold commercially have citric or malic acids added to the pickling liquid.     wildlettucegal.wordpress.com/2013/07/03/purslane-the-many-named-weed-you-can-find-it-around-the-globe/

The crunchy purslane withstands moderate cooking such as stir fry without wilting or becoming soft and mushy.

A new study shows that using metformin over many years increases the risk of dementia.1 Chinese researchers followed 9,300 diabetics for up to 12 years. Half the patients were taking metformin. The results showed that people on the drug had more than double the risk of Parkinson’s or Alzheimer’s.
Compared to non-users, metformin increased:
Parkinson’s rates by 127%
Alzheimer’s dementia rates by 113%
Vascular dementia by 130%
And the risk went up the longer the patients took the drug and the higher their dose…
People who took the highest doses had a 254% higher rate of Parkinson’s compared to the controls. For people who took the drug for more than 400 days, rates of Parkinson’s were a whopping 349% higher!
AD/PD 2017: The 13th International Conference on Alzheimer’s and Parkinson’s Diseases by Yi-Chun Kuan, MD, Shuang Ho Hospital, Taipei Medical University, New Taipei City, Taiwan.
Vs. Purslane. Chinese medicine has been using this herb for thousands of years as a natural remedy for diabetes. In a study of 30 diabetics, half took 1,500 mg per day of metformin. The other half ate five grams of purslane seeds twice a day. After eight weeks, purslane reduced triglycerides, blood sugar levels, insulin and weight just as well as metformin.
El-Sayed MI. “Effects of Portulaca oleracea L. seeds in treatment of type-2 diabetes mellitus patients as adjunctive and alternative therapy.” J Ethnopharmacol. 2011;137(1):643-51.

And the reductionist approach: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5000599/

 

 

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