Purslane, known as Portulacca oleraceae or Pourpier in the scientific world, has different names by region. It is a family of Portulacaceae family. The plant, which blooms yellow, purple and pink flowers immediately after germination, reaches a consistency that can be eaten later. Purslane, which should be used especially at the time of diet, has a satiating feature. The sour taste in it accelerates the metabolism of the person and enables them to act more easily. In addition to meat and fish, purslane, which adds a unique flavor, is also a beautiful meal alone. It is used as a salad or as a spinach and used in meals.
It is known that purslane, whose homeland is the Middle East, is produced in India. It is a plant that prefers moist and warm weather.
Purslane is quite nutritious for those who have iron deficiency. It provides the reproduction of red and white blood cells with its iron content. Apart from that, it regulates blood sugar and is quite effective on blood pressure. The purslane that energizes the body also doubles the rate of metabolism of the person. Therefore, it increases your weight loss rate.
Reducing the risk of gout disease, gastritis, stroke, purslane also protects you from cancer types. It is very difficult to get flu infections with the immune-boosting plant. It is also good for those who have trouble urinating. Purslane, which supports brain development in children, also prevents constipation. It prevents sandblasting in the kidneys and helps to pour stones. It is effective against hemorrhoids. It strengthens the muscles.
It has omega 3 content as much as fish. For this reason, those who do not like fish can meet their omega 3 needs from purslane. Acids and oils found in fish oil are also found in purslane. Therefore, it is possible to close the fish deficit when you regularly eat purslane.
Purslane, which is used in high amounts, upset the stomach. Having a sour taste causes burning in the stomach. In addition, excess consumption of purslane causes the person to have diarrhea. The plant, which produces allergic reactions, can cause skin rashes and itching. For this reason, it is better to buy and test less before consuming too much at once.
For those who like sour taste in their tables, purslane is a must. The plant used in most salads can be made alone with yogurt, but it is delicious in mixed, seasonal salads. Besides, purslane, which can be cooked like spinach, is roasted with onion and tomato paste and served with yogurt.
It is also known that purslane, which has a very good taste, is also consumed as an appetizer besides fish. Its nutritional value is unmatched when served with lemon right after its big cleaning in tables. Besides all these, it is possible to get a taste of purslane even if you only wash and eat it.
Purslane salad, which is as satisfying as it is practical, will allow you to get a very nice meal with just a few ingredients. Let’s share the purslane salad recipe as follows. Materials; 1 kg purslane, 3 tomatoes, half chicken breast, 1 cucumber, 1 lemon, 1 pepper, 1 pinch of parsley, as much salt as you wish, 1 sprig of spring onion.
After washing and cleaning purslane, you just need to take the branches and leaves that are not thick and chop them only a few times. In the meantime, you should put the chicken breast in the water and make it boiled. While boiling the chicken, you should chop the tomatoes, peppers and cucumbers. You should cut the boiled chicken into cubes and place it in the mixture. After combining purslane, tomato, pepper, cucumber and green onion in one container, you should blend it beautifully. Some olive oil, a pinch of salt and a lemon will be enough.
Purslane is a warm climate vegetable. They are damaged by cold and especially frost. Although it can be grown in warm regions during the winter months, early spring is generally the best growing season. They bloom immediately in places where there is a hot and long day and they are dehydrated. It is not desirable because it reduces the quality of the blooming product. It is successfully grown in moist and warm areas. Although it is not a very selective plant in terms of soil, it gives the best result in sandy-loamy, loamy and loamy-clayey soils. In addition, pellets rich in organic matter are ideal soils for the syrup. It is a plant that likes plenty of water in the soil.
After the basic fertilization, the place where purslane will be produced is processed at a depth of 15-20 cm, raked and 1.20×3-5 meters long crown or boards are prepared. Seeding is done at different times depending on the regions and the damage period. Seeding is done as a 1-2 cm depth of the soil as sprinkler.
If it is desired to do row planting, it can also be planted in rows opened at 20 cm intervals. For precise sowing, seeds should be mixed with sand or ash. After sowing the seeds are mixed with the soil lightly and a 0.5-1 cm cover is thrown from the thin and sifted mortar and pressed. After planting, plenty of water is given with a fine perforated strainer. 15 days after sowing the seeds germinate and rise onto the soil. During this period, care should be taken not to create a creamy layer of the soil and weed growth should not be allowed.
Throughout the development period, irrigation, giving syrup is done in time to fight against diseases and pests. In cultivation of purslane, which loves burnt barn manure, 2-4 tons of barnyard manure is recommended per decare. After the forms, it is recommended to give 2-3 kg per decare from the specified fertilizers. Irrigation is done when necessary. Weed cleaning is usually done manually. It is sufficient to clean one or province weed in the spring carefully. There are no diseases and pests that will cause significant harm in purslane. However, caution should be taken against leaf-sucking insects and struggle should be done when necessary. Harvest can be started 60-70 days after sowing seeds under suitable growing conditions.
Harvesting is done either by removing it with its roots or by mowing. Usually the plant is dismantled, washed, the roots are cleaned and offered for sale by making bunches. In some countries, they are cut from the soil surface and marketed by making bundles like rocket, parsley and dill. Bundles are generally 0.5-1 kg in size and presented to the market among damp cloth sacks. Care should be taken to ensure that the bunches do not fade. Bundles can be kept at 2-3 ° C for 7-10 days.
Seed production takes the form of purslane, which is considered as vegetable. Plants are left un harvested. Thus, the development of trunk and lateral branches is allowed. Care should be taken to increase the number of plants per unit area in seed production compared to market production. The producers separate the remaining plants as seeds after their harvest in dilution in the production made for the market without creating a separate special seed parcel. The infinitely growing purslane plants develop by forming abundant lateral branches and bloom profusely in May-June. The flowers that complete pollination and fertilization form fruit in the form of capsules and there are many seeds in these capsules. These capsules, which are mainly green and light yellow in summer, turn brown and ripen. Harvest must be done during this period. If the harvest is delayed, the capsules are opened to the top and the seeds are poured. The capsules that are harvested with the stem during this period are dried in a shadow place on the cover, opening the capsules and pouring the seeds. The capsules that are not opened during drying are opened by tapping them slightly and all the seeds are shaken out. Seeds separated from plant residues are cleaned and packaged.