Do you know what purslane is? Purslane is a medicinal plant that has been used for its medicinal properties since ancient times. Although many people consider it a weed as it grows anywhere, purslane is so much more than an undesirable plant.

Purslane has been used as a natural analgesic, antiparasitic, detoxifying, diuretic and anti-inflammatory remedy against numerous health problems. The plant is quickly regaining its popularity nowadays, and is one of the few plants that contains a lot of omega-3 fatty acids which are great for our health.

Thanks to the benefits it offers, you should never destroy purslane if you find it in your garden. The plant can be consumed raw or cooked and can be added to various meals. It is full of water and has a slightly salty taste that resembles watercress or fresh spinach. Purslane has a rich nutritional profile – it contains vitamins B1, B2 and B3, as well as copper and phosphorus. It is a great substitute for spinach or lettuce and as we already mentioned, can be added to various meals and salads. Today we’re going to give you a great purslane recipe that will allow you to enjoy this superfood in a new way.

Purslane in marinade

Ingredients

• A handful of purslane
• 3 garlic cloves
• A quart of ACV
• 10 pepper grains

Preparation

Wash the plant well and chop it finely, then put it in a glass jar. Now, chop the garlic and add it together with the pepper grains, then pour the apple cider vinegar and close the jar tight. Store the remedy in the fridge for 2 weeks, and you can consume it afterwards.