Import Purslane from Turkey
Purslane is most commonly recognized as a weed. It is, nonetheless, a highly healthy and palatable vegetable. Purslane is high in a variety of nutrients, including omega-3 fatty acids.
Purslane is a leafy green vegetable that may be either raw or cooked. Portulaca oleracea is the scientific name, and it is commonly known as pigweed, little hogweed, featured, and pusley. This succulent plant is composed of around 93% water. The stems are red, while the leaves are tiny and green. It tastes somewhat sour or salty, like spinach or watercress. It may be used in the same ways as spinach and lettuce are, such as salads and sandwiches.
Omega-3 fatty acids are essential lipids that the body cannot create on its own. As a result, we must obtain them from our food. Purslane is low in total fat, yet a significant amount of the fat it does contain is omega-3 fatty acids. It includes both ALA and EPA omega-3 fatty acids. While ALA is present in many plants, EPA is predominantly found in animal products (such as fatty fish) and algae. It has a high ALA content when compared to other greens. It has 5-7 times the amount of ALA as spinach.
Ways to Consume
The most basic approach to enjoying purslane herbs in meals is to eat them fresh and raw, much like spinach. Use it in salads, as sandwich greens, or as a green topping for tacos and soup. Purslane can also withstand heat. However, when cooking with purslane, sauté gently; overcooking will render it slimy.