The Logogriph of Purslane: lonica or louina, koursa, kholza and perpehen, adrajne agria, portulaca, baqla hamqa,crazy vegetable, riyla, furfir, farfan, farfag, farfagin, missita, verdilacas, yerba aurato and yerba orate,Crazy herb?

  seminal trace...Purslane Herb.Portulaca oleracea.5:1,10:1Extract....

 Basic Botanical Info of Purslane:
 Origin of the name:
 Botanical description,Ecology and phytogeography:
 Proprieties, uses and cultivation:
 Medicinal Action and Uses:
 Phytochemicals and constituents of Purslane:
 Benefit of Purslane:
 Dosage and application of purslane:


   Basic Botanical Info of Purslane:

 Purslane
 Purslane (Portulaca oleracea)
 Botanical name: Portulaca oleracea L.
 Family: Portulacaceae
 Common names. English: purslane, purslave, pursley, pusley; Spanish and Catalan: verdolaga, verdalaga,pussley, wild portulaca, duckweed,pigweed, little hogweed, postelijn, pourpier, portulat, garden purslane, fatweed,buglosa, hierba grasa, porcelana, tarfela, peplide (Spain), colch¨®n de ni?o (El Salvador), flor de las once (Colombia), flor de un d¨ªa, lega (Argentina); Portuguese and Galician: beldroega, bredo-femea, baldroaga; Basque: ketozki, ketorki, getozca; French: pourpier, portulache

 Edible Parts:All parts are edible. Wash and boil the plants for a tasty vegetable or eat them raw. Use the seeds as a flour substitute or eat them raw.
 Purslane, native to India, has thick, fleshy stalks and leaves and so is classed as a succulent. It is one of the basic elements of the ¡° Cretan diet ¡±, exemplary for its many benefits and synonymous with long life. It was listed by Dioskorides in the first Greek pharmacopoeia for its anti-inflammatory and soothing properties, which is precisely what it is used for in cosmetology. In skin care treatments for men, it helps fight razor burn, soothe irritations and calm redness.


   Origin of the name:

 The diversity of names and meanings already gives an idea of the age and geographical dispersion of purslane's cultivation or use.

 On the basis of historical, archaeological and linguistic documentation, De Candolle thought that this species was cultivated more than 4 000 years ago. Its common names come from different roots: lonica or louina (Sanskrit), koursa (Hindustani), kholza and perpehen (Persian), adrajne agria (Greek), portulaca (Latin, which means "little door", because of the way its capsule opens). The Arabs in the Middle Ages called it baqla hamqa, which means "mad" or "crazy vegetable" because of the fact that its branches spread over the ground without any control. The Hispano-Arabs of Al-Andalus (from the tenth to fifteenth century) used the name riyla, which means "foot", most certainly because of its dactyliform leaves, and also furfir, farfan, farfag, farfagin, derived from the Persian perpehen. They also called it missita, which means "mixed", because it is sometimes found growing in gardens and sometimes growing wild. In Spanish, names such as verdilacas, yerba aurato and yerba orate are known (which again mean "crazy herb").
 


   Botanical description,Ecology and phytogeography:

 Purslane is an annual, herbaceous plant, with branched, decumbent on fairly ascending stems of up to 50 cm, and which are reddish, fleshy and glabrous. The leaves measure 0.5 to 3.3 x 0.2 to 1.5 cm, are obovate, entire and fairly papillose. The flowers are yellow and solitary or in axillary groups of two or three. The fruit is in a capsule (pyxidium) of up to 7 mm. The seeds measure 0.6 to 1 mm; they are reniform, black, and maintain their germinating capacity for eight to ten years. Of orthodox behaviour in germination, their viability is maintained much more if they are stored dry at a low temperature.
 Habitat and Distribution: It grows in full sun in cultivated fields, field margins, and other weedy areas throughout the world.

 Purslane was one of the most widespread horticultural plants in the Old World since distant times. It was taken to America where it was naturalized, as in Europe, in gardens, among rubble and at waysides. It originates from the region extending from the western Himalayas to southern Russia and Greece. In eastern Asia it does not seem to be spontaneous. In Greece it is spontaneous and cultivated. Vavilov (1951) categorizes it in the Mediterranean countries of the Near East and central Asia as a weed and vegetable.
 Nowadays it is distributed over the hot temperate zones of a great part of the world. Together with other species of the genus it occurs as a weed in the majority of tropical and subtropical countries.
 It is cultivated in the United Kingdom, the Netherlands and other European countries. It is a popular winter vegetable in northern India. In Spain, it very frequently occurs as a volunteer, but it is very rare as a crop.


   Proprieties, uses and cultivation:

 As a medicinal plant, it is considered to have antiscorbutic, diuretic and cooling properties. Being rich in mineral salts and with a high water content (95 percent) and mucilage content, it has emollient and soothing properties for irritations of the bladder and urinary tract. It is also used to regulate the bowels. Dioscorides already recognized its medicinal powers: these were anti-inflammatory (eyes) and analgesic (headache), emollient and soothing, antifebrifuge (in juice) and anthelmintic. He also says that "it reduces the desire to fornicate". In the latter sense, other authors also mention its anaphrodisiac powers (1837 Codex of the Spanish Pharmacopoeia), including this plant among the "four cold seeds", together with chicory, endive and lettuce. The anaphrodisiac effect is perhaps due to the presence of norepinephrin, a precursor of adrenalin, which causes a reduction in the blood flow through constriction of the main arteries. It is also mentioned by Maimonides. In the Middle Ages, the pharmacists of Cairo used to sell purslane seed for various uses, recommending it in particular as a vermifuge. Laguna and Leclerc also recognized its different medicinal properties, especially the anti-inflammatory ones, in mixtures prepared with plantain, violets and gourds. Its magical powers have also been mentioned, as a charm against evil spirits and for dispelling nightmares if placed in the bed.

 However, in addition to its medicinal powers, it is also a vegetable, a weed and a food for pigs.

 Columela writes in his poem on the garden: "Already the juicy purslane covers the dry beds"; and in Los doce libros de agricultura: "Leafy purslane appeases the plot's thirst" (Book X); and in Book XI he gives a recipe for preserving it in vinegar and salt. Paladio refers to it exclusively because of its mucilaginous, medicinal and veterinary properties. Similar references are found in Kastos, taking up the Byzantine tradition. Isidoro de Sevilla mentions it without giving any information on its cultivation. In short, such a summary reference to the Hispano-Roman and Hispano-Visigoth tradition regarding purslane is surprising.

 It is the writers of oriental and Arabic treatises who concerned themselves most with this vegetable. Ibn Wahsiyya describes its cultivation in the Near East, presenting it as a summer crop. Most of the Hispano-Arab agronomists deal with this plant. Arib (tenth century) mentions it in his Calendario agr¨ªcola. Al Zahrawi and Ibn Hayyay (eleventh century) also mention it. Ibn Bassal (eleventh century) deals extensively with its cultivation, already recognizing a certain intraspecific variability (he distinguishes early and late varieties), setting out its temperature and water requirements (summer cultivation and irrigation or vegetable garden), drawing up a sowing calendar which extends from March to August and demonstrating the practice of two basic cultivation periods, depending on whether the aim is to produce seed or to produce for human consumption. Sowing quantities and manuring and irrigation requirements also appear and are dealt with in great detail by the author. Ibn Wafid (Hispano-Arab agronomist of the eleventh and twelfth centuries) mentions it under the names baqla hamqa' and missita. Ibn al-Awwam, in his Kitab al-Filaha, recalls that it is mentioned by almost all the Arab authors and refers to different varieties. He uses the adjectives "mild", "vain" and "blessed".

 After the sixteenth century, cultivation of purslane was gradually lost in Spain. Alonso de Herrera (sixteenth century), for example, makes no reference to it while Boutelou and Boutelou (1801) say that "purslane, which is not at all appreciated in Spain, is one of the crops which, in England and other countries further north, need to be cultivated in frames and hotbeds in order to bring forward their vegetation artificially"; and further on: "on this land, it is not usual to cultivate purslane other than using those that have grown at random among other plants cultivated with more care". In spite of Spanish disregard for this plant, it is still valued in many Latin American countries where it was introduced.

 Purslane has been eaten as a vegetable, particularly fresh. In England in the seventeenth century, the cooks of Charles II used to add its leaves to all salads, perhaps to satisfy the king's taste or else for its digestive properties. In this recipe, the chopped young leaves were mixed with double the amount of leaves of lettuce, chervil, borage flowers and marigold petals, the mixture being dressed with oil and lemon juice. The recipe resembles that mentioned by Tirso de Molina: "I will have green coriander, garden cress, purslane, borage and mint added to it."

 Not only the leaves, but also the stems and rootless plantlets can be eaten raw and fresh. Columela mentions their being eaten pickled with salt and vinegar. Purslane has a pleasant acidic flavour and is very juicy. In Spain, it is usually eaten at a more advanced stage of growth, after cooking. It is also delicious boiled and in omelettes. Saut¨¦ed in butter or fried, it is used in soups, broths, salads and sauces. Together with sorrel, it forms part of the French soup bonne femme. Recipes are also known for purslane and pea soups.
 To complete the range of its applications, one could mention its use as an insecticide, in which case its juice is poured on to anthills, and also its ornamental use in Roman and medieval gardens.
 At present in Spain, it is basically a volunteer species (weed) among summer irrigated crops, and its consumption is gradually declining; this is also the case with individuals collected from wild populations.



   Medicinal Action and Uses:

 It was highly recommended for many complaints. The expressed juice, taken while fresh, was said to be good for strangury, and taken with sugar and honey to afford relief for dry coughs, shortness of breath and immoderate thirst, as well as for external application in inflammation and sores.
 It was supposed to cool 'heat in the liver' and to be excellent for 'hot agues,' and all pains in the head 'proceeding from the heat, want of sleep or the frenzy,' and also to stop haemorrhages.

 The herb, bruised and applied to the forehead and temple, was said to allay excessive heat, and applied to the eyes to remove inflammation. Culpepper says: 'The herb if placed under the tongue assuayeth thirst. Applied to the gout, it easeth pains thereof, and helps the hardness of the sinews, if it come not of the cramp, or a cold cause.'

 The juice, with oil of Roses, was recommended for sore mouths and swollen gums and also to fasten loose teeth. Another authority declared that the distilled water took away pains in the teeth, both Gerard and Turner telling us too, that the leaves eaten raw are good for teeth that are 'set on edge with eating of sharpe and soure things.'
 The seeds, bruised and boiled in wine, were given to children as a vermifuge


   Phytochemicals and constituents of Purslane:

 Purslane powder contains high levels of:

 Essential fatty acids omega-3 and omega-6 (prevents inflammatory conditions),
 Pectin (known to lower cholesterol),
 Fiber (promotes efficient elimination of toxins which promotes proper functioning of the immune system, thereby lowering the risk of many serious illnesses),
 Vitamins & minerals (to support all bodily functions),
 Antioxidants (protection from free radicals that damage & destroy healthy cells),
 Coenzyme Q10 (reduces many signs of aging),
 Glutathione (immune system support, detoxifying agent),
 Noradrenaline (supports adrenal glands),
 Dopa and Dopamine (known for muscle relaxant properties),
 Carbohydrates (the body easily & efficiently converts into fuel).

 Purslane is a uniquely nutritious plant, rich in natural fatty acids, vitamins, antioxidants, and glutathione. Purslane is rich in easily absorbed vitamin C and E, which is known to increase immunity to disease. Dried purslane has about five times more vitamin E than spinach. It is also a good source of coenzyme Q10.

 Purslane is rich in pectin, which is known to lower cholesterol. It has been used as a hypolipidemic agent (lowers the fat content of blood) and in the healing of wounds, boils and burn injuries. Minerals found in Purslane include phosphorus, zinc, silicon, copper, calcium, manganese, magnesium, iron and abnormally high levels of potassium.
 This palatable vegetable is very well endowed with nutrients and ranks in the top percentile of RDI [recommended dietary intake] for alpha-linolenic-acid, beta-carotene, tocopherol, magnesium and potassium.


   Benefit of Purslane:

 Purslane (Portulaca Oleracea) has been used for thousands of years throughout the world for everything from salads to medicines. Our Purslane is grown in Saskatchewan, but it can be found growing wild or cultivated in gardens, in almost any sunny spot. This plant is hardy like a weed. Among some 13,000 known plants, this underutilized leafy green vegetable offers more nourishment than our major crops. Our Purslane is selectively harvested and washed by hand. No herbicides, pesticides, preservatives or fillers are used in Purslane Powder. The capsules are made from 100 % vegetable products.

 Nature intended us to be healthy by eating whole foods (plants). They contain protective factors called nutraceuticals; natural foods with healing abilities. Nutrition from plants is without side effects (like some refined supplements), and with unseen benefits (micronutrients, enzymes, & fiber), as the effects of two or more micronutrients is greater than their sum individually.

 In order to see health benefits from fresh Purslane, one would need to regularly consume very large quantities. This is impossible, as it is available for only a few weeks per year. Also, it contains oxalic acid, which is possibly toxic when consumed in large quantities. Our Purslane has been refined by an extensively researched & developed method that removes the oxalic acid, while retaining 92% of the raw plant¡¯s properties.
 Compared to other plants, the fleshy, succulent leaves of Purslane have the best balance & highest concentration of essential fatty acids (EFA). EFA¡¯s are fundamental in preventing all inflammatory conditions (e.g., heart disease, arthritis). Supplementation with EFA¡¯s is crucial because the body cannot synthesize them: they must be ingested.


   Dosage and application of purslane:

 How much purslane should I take?

 The amount of purslane being used depends on the condition(s) being treated. Many practitioners recommend 9-15 grams of dried purslane, or 30-60 grams of fresh purslane for oral administration. Larger amounts can be grounded into a paste to apply to the skin.

 What can happen if I take too much purslane? Are there any interactions I should be aware of? What precautions should I take?

 At this time, there are no known drug interactions or adverse side-effects from taking purslane. As always, make sure to consult with a qualified health care provide before taking purslane or any other herbal remedy or dietary supplement.

 What forms of purslane are available?

 Fresh and dried purslane is available at many Asian markets and specialty stores.

 Availability:

 Specialty shops and farmers markets sometimes sell purslane, which is generally rather difficult to obtain commercially.

 Preparation:

 Both the stems and leaves of purslane are edible, and can be served raw in salads, or cooked. The younger, more tender purslane is best for salads. Because purslane grows close to the ground, it needs a good washing to remove the sand and grit.

 If you've ever cooked with okra, you'll have some idea how to handle purslane. If it's added to a soup or a stew, you won't need to worry about its consistency. But if you intend to serve cooked purslane on its own, or in a dish such as verdolago con queso, a Mexican dish of cooked purslane with melted cheese, be careful to cook (steam or microwave) the purslane only briefly. If cooked too long, the purslane gets distinctly slimy. And, like okra, purslane is often pickled.

 Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane. The ancient Greeks made a bread flour from purslane seeds and pickled its fleshy stems; Greek country cooks now serve purslane as a salad herb, either alone or with other khorta (wild greens). On Mexican tables, the hot, peppery bite of cooked purslane is enjoyed with eggs and pork, while Chinese cooks value its sharp flavor and slightly slippery quality with noodles.

 Closer to home, the FDA lists purslane as a pervasive weed (the 7th worst, worldwide) but to those of us who love its earthy, slightly acidic flavor and crisp, succulent stems and leaves, the word ¡®weed¡¯ hardly seems fair. Purslane is simple to grow and there are several varieties available to the gardener - the two best culinary ones are both summer herbs, portulaca oleracea (green purslane) and portulaca sativa (golden purslane).

 Medieval herbals describe purslane as ¡®cold,¡¯ meaning that it was considered a cure for a ¡®burning¡¯ (or malfunctioning) heart and liver. Greeks call it a ¡®blood-cleansing¡¯ herb. In Mexico, purslane is considered good for diabetics.

 Recent research has confirmed that purslane is one of the best vegetable sources of omega-3 fatty acids, as well as carotenes and vitamin C.

 Purslane is one of my own favorite green vegetables. Clusters of its young, fresh leaves are a perfect foil to ¡®sweet¡¯ vegetables such as new potatoes, beets, fava beans and garbanzo beans, and juicy vegetables such as cucumber and tomatoes. Or, simply sprinkle the leaves generously with coarse sea salt, lemon juice and olive oil and serve with fish, grills, or omelets. My neighbor on Crete used to add handfuls of purslane sprigs to the juices in the roasting pan, once he had removed the roast for carving. After a few minutes of swishing, the greens would wilt and the sauce would acquire a sharper flavor and pleasantly gelatinous character.

 At home, you will often find purslane growing in muddy fields; or search for it in Greek, Middle Eastern, Mexican and Chinese markets. It is very easy to grow. Purslane seeds may be ordered from The Cook¡¯s Garden catalog (800) 457-9703. To prepare purslane for the table, be sure to rinse it well in several changes of cold water.


  Scientific References:

  1.The Logogriph of Purslane: lonica or louina, koursa, kholza and perpehen, adrajne agria, portulaca, baqla hamqa,crazy vegetable, riyla, furfir, farfan, farfag, farfagin, missita, verdilacas, yerba aurato and yerba orate,Crazy herb?.