Saturday, 7 June 2014
DELICIOUS PURSLANE: A ROADSIDE HERB
Purslane be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the Middle East, Asia and Mexico.The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach.
In Chinese it is known as Ma Chi Xian (pinyin: translates as "horse tooth amaranth") and is used in traditional medicine. Purslane is a clinically effective treatment for oral lichen planus, and its leaves are used to treat insect or snake bites on the skin, boils, sores, pain from bee stings, bacillary dysentery, diarrhea,hemorrhoids, postpartum bleeding, and intestinal bleeding.