When is purslane, which is ubiquitous in rural areas, edible?

Purslane is a kind of small mountain wild vegetable that is more common in the countryside, due to its strong adaptability, it grows all over many areas of our country, so due to the different natural environmental conditions, its harvest time is also somewhat different in various regions. Purslane is an annual herbaceous plant, the flowering period is in May and August, and the fruiting period is in June and September.

Purslane is very poor, houseside, grass, roadside, barren hillside, even in the field is very common, not picky about the quality of the land, low temperature resistance, waterlogging resistance, in our place also called it immortal grass. You can see how tenacious and unyielding its survivability is!

When harvesting purslane, you should pay attention to the fact that the purslane that bears fruit is not delicious, you must harvest the fresh and not blooming purslane to eat, there are many ways to eat purslane, in addition to opening a stall to make pancakes, it can also be used as a cold dish, and putting some garlic juice and chili oil is also a unique flavor.

And it can also be used to make dumplings, make steamed buns, make steamed vegetables, in our local people in the spring and summer purslane growth and development of the time, harvest a large number of purslane, clean and dry it to make cold vegetables, winter for fried lean meat or soaked to make dumplings, make buns, the taste is also very good, especially after the dried purslane soaked to eat a feeling of eating meat, like purslane friends can also give it a try!

Purslane is not only delicious, but also a common Chinese herbal medicine in folklore. The taste is sour, cold, with the effect of clearing heat and removing fire, reducing inflammation and relieving pain, dispersing blood and relieving pain, saving and curing diarrhea, diluting dampness and reducing swelling, and has the effect of assisting in the treatment of dampness, blood dysentery, stuffiness, carbuncles, insect and snake bites, stool bleeding, hemorrhoids and other diseases. In particular, it is eaten with purslane boiled water, which has a good healing effect on dysentery and diarrhea.

Although purslane is good, it can not be eaten more, it is very easy to lead to indigestion, especially the purslane taste acidic cold, spleen deficiency and stomach cold groups should also eat less!

One of the problems that you need to pay special attention to when taking it is because it is a succulent herb, and it is not suitable for cooking for too long when cooking, and it is very easy to rot. The second is to eat less when taking it, after all, it is a wild vegetable, it contains a little medicinal value ingredients, too much taking has a slowing and regulating effect on the body, breaking through the stable balance of the body is not good.

Purslane grown in rural areas is ready to eat in June, when it is fully ripe and has a crisp taste.

I think it can be eaten in about two months, because this food is very easy to multiply, and it multiplies very quickly.

June ripens. Purslane is widely distributed in temperate and tropical regions around the world, and the most suitable growth temperature is 20-30 When the temperature exceeds 20, it can be sown in stages and marketed one after another. Millet is a crop that likes high temperature and high humidity environment, which is rich in nutrients and has high medicinal and edible value.

In China, it mostly grows in spring and summer, and will gradually mature and go on the market around June. In northern China, purslane grows in late spring and early fall. Purslane, which protects blood vessels, is rich in substances and has a prominent nutritional feature that is higher than any other plant's content of -3 fatty acids.

3. Fatty acids can inhibit the absorption of chole-solid rock alcohol by the human body, reduce blood cholesterol concentration, improve the elasticity of blood vessel walls, and have a certain effect on the prevention and treatment of cardiovascular diseases. Purslane grass with the function of clearing heat and detoxifying can be used in the hall to defend the medicine, with the effect of clearing heat and dampness, detoxifying and reducing swelling foci, cooling blood and stopping bleeding, and the seeds can be brightened. Purslane can also play a certain medicinal role in symptoms such as heat poison and blood dysentery, boils and eczema, snake bites, blood in the stool, and leakage and bleeding.

In our countryside, it is rarely called purslane. We all call it a wasp, and it is said that being stung by a wasp can help. The rhizome of this vegetable is a little red, the leaves are hypertrophied, and it is drought and waterlogging resistant to weeds in our rural fields!

But don't underestimate this weed. It can be used as medicine, which has the effects of quenching thirst, anti-inflammatory, diuretic and antipyretic. It is rich in W3 fatty acids, which help lower cholesterol and help cardiovascular!

The tender purslane is very brittle, and on rainy days you will find that it grows big! Afraid of the sun, like to grow crazy after the rain.

Farmers often look like weed, but the taste of it may not be eaten enough. It has a sour taste and becomes sticky when cooked. When you put it in your mouth, it will have a sour feeling.

Taste, natural plants that trigger healthy and delicious tastes. The strange thing is that the farmers don't even understand the name, only the weeds, and the farmers around me in general don't understand either. Plants also have voltage, and the roots of this wild plant are different for vegetables grown with fertilizer, and the voltage inside the plant is different.

Plants with high voltage indicate denseness, but plants with low voltage are loose and scattered inside. Don't think tall and beautiful plants are good. In fact, this highly concentrated plant has a higher voltage than the internal voltage and a low voltage with low nutritional value.

This wild vegetable is particularly fertile. It can be seen in a field or on both sides of the road. A bunch of growing plants, purple-red stems, oval leaves, small yellow flowers, and the bark are all very luxuriant.

Split sentence by sentence, and slimy water can flow out. It's about the same as the current succulent. There is a proverb in the countryside that eating purslane will be disease-free for a year, which shows that the nutritional value and efficacy are very strong.

When I was a child, I often heard adults in the village say that I could ** gray hair, and I saw my mother washing her hair with boiled purslane. However, other effects are unknown.

Later, I participated in a health training camp, and the wild vegetables we ate at that time were purslane, and the teacher specially told us that it was a longevity dish. It is rich in potassium, which has the effects of clearing heat and detoxifying, reducing swelling with two waters, and reducing fat with three highs, and is a natural antibiotic that kills bacteria and resists poison. It has been verified by all sides, and it is true.

In my family, for example, my mother likes Malni the most, and there is a saying that dipping a side dish in garlic will not change the fairy. In fact, the method is simple. After the noodles are boiled with yeast, the iron pieces that have been picked in advance are washed and minced, kneaded with the noodles brought in advance, salt and five-spice powder are added to make the shape of steamed buns, steamed for 30 minutes, and then cooked.

Then put the pressed garlic into the spicy noodles, sprinkle with hot oil and dip it to eat, it is really delicious.

Purslane is a very common plant in rural areas, rural people basically regard it as a wild vegetable, can be used, the method used in rural areas is basically to shake the flour for steaming, and then dip it in garlic juice to eat, the taste is very good.

This plant can be eaten, purslane is a cold food, but it can lower blood sugar, clear heat and dampness, can also lower blood pressure, is rich in potassium ions, and at the same time, purslane can also prevent heart disease.

This plant is edible, many rural people use purslane to make dumplings to eat, I have also eaten it, the taste is not bad, this plant does not have a special taste.

Purslane is edible because it is a medicinal and edible plant, which has the effects of clearing heat and detoxifying, reducing swelling and dampness.

This plant is edible, and it is also very nutritious, and it can also play a role in clearing heat and detoxifying, which is a very good food.

OK. Moreover, this wild vegetable often appears on the table in rural areas, but you must pay attention to safety when eating.

Purslane is relatively common in rural areas, and this plant has certain medicinal value.

Yes, because the nutritional value of this plant is still relatively high, and it can be made into a variety of cold dishes.

Purslane can be eaten, and purslane is also very helpful to the body, can clear heat and detoxify, and can also have the best effect.

Purslane, a common wild vegetable in the countryside, can not only be eaten but also boiled in water, come and take a look.

In June and July, purslane can be seen in the fields of the Central Plains, at this time purslane can be fried, cold dressed or stuffed, purslane contains a lot of potassium salt, has a good heat clearing and detoxification, diuretic and drenching effects, and has high nutritional value and medicinal value, has the name of "natural antibiotic".

Purslane is the most common in rural areas, it is not only a wild vegetable, but also a plant of the same origin as medicine and food, because of its delicious taste and rich nutritional value, it is very popular with people, and I personally love to eat it very much.

Purslane is generally regarded as a wild vegetable and weed in Yuxi, Yunnan, the hometown of Huayimei, especially in the fields, and is often removed as a weed by farmers, or fed to pigs, and rarely served as a vegetable. In recent years, the value of purslane has gradually been recognized, so there are often people selling it in the market, and I like to go to the wild or in the vegetable field to pick it, it is very tender. When it comes to artificial planting, purslane is very life and adaptable, and it is especially easy to grow and survive.

I remember that there were quite a few in my vegetable patch, and my mother-in-law uprooted them as weeds and threw them aside, and the next day I saw them, and transplanted them to a foothold, and they survived in a few days, and I had to pinch a few handfuls of tender leaves every day to cook and eat. Also, I found that some farmers in our area also deliberately grow purslane next to the vegetable patch, and it is said that some people like to buy it.

The most delicious and tender season is between June and August every year, during this time, there is more rain, whether it is in the field or in the field, everywhere is lush, purslane has just emerged from the ground, mixed with crops and wild grasses, very fat and tender. Purslane at this period is the time when the page is thick and the branches and leaves are vigorous, whether it is the stem and leaf or tender, you can make vegetables when you pinch it back, boil soup, stir-fry, cold dressing, the taste is good, the taste is crisp, and it tastes particularly delicious, so this time is the best time to pick.

It is worth noting that the growth cycle of purslane is generally in spring and summer, so once it enters September, don't eat it again, and the food here does not mean that it cannot be eaten, but it is not delicious. I found that after September, purslane plants begin to degenerate, first the leaves are yellow, the stems become hard, and they will bloom and set seeds, so it tastes bad to eat, and there will be residue when chewing, so it is not recommended to pick and eat again.

OK. It is best to eat it in spring or summer, when it is still in the state of young shoots, and the effect is very good to eat, and the taste is also very good.

Yes, this plant has medicinal properties, and can be cultivated in large quantities through artificial planting, and it is best eaten in July and August in the summer.

Yes, the conditions are better in autumn, probably in September and October, the yield is also higher, and then the nutritional value is higher.

1. Generally in June to August is the period of vigorous growth.

Purslane is an annual herbaceous plant that likes high temperature and humid environment, the temperature of growth is about 25-35, it is a wild plant, rich in nutrients, high medicinal value, it grows in spring and summer, and the vigorous period of growth is in June-August, that is, the best time to eat, but North China will grow from late spring to early autumn.

2. It is not recommended to eat it in September.

Purslane is not a plant that has all year round, the main time to eat is from June to August every year, at this time, the purslane branches and leaves are vigorous, the leaf surface is thick, the taste is more crisp, and the taste used to fry vegetables is also relatively superior, and after this time, that is, after August, it is not recommended to eat, because purslane will be aged, and the taste is a little hard and difficult to chew.

3. Different purslane grows in different environments.

The purslane on the market is generally divided into three kinds, purslane hairy, purslane, four-petaled purslane, different purslane growth environment is also different, purslane hairy purslane grows mostly in the seaside sand and open places, has the characteristics of cold resistance and sunshine, and purslane grows mostly in the sandy land by the sea, in addition, four-petaled purslane grows more in the open sandy land, river valley field, hillside grassland, ditch edge, etc.

4. Purslane is rich in protein, vitamin E, trace elements and other nutrients, the human body has the effect of moistening the intestines, clearing heat and detoxifying, sterilization and anti-inflammatory, etc., commonly used to fry meat, scrambled eggs, the following is the specific method:

Scrambled eggs with purslane.

1. Clean the purslane, remove the roots, and cut it into sections for later use.

2. Beat two eggs in a bowl and beat them for later use.

3. Pour oil into the pan, pour in the purslane, stir-fry to soften.

4. Then pour in the egg mixture and continue to stir-fry evenly.

5. Finally, add salt and monosodium glutamate to taste and serve.

Purslane 6 August have. Purslane is an annual herbaceous plant that likes high temperature and humid environment, the growth temperature is about 25 35, rich in nutrients, high medicinal value, mostly grows in spring and summer, the vigorous period of growth is in June and August, which is also the best time to eat.

6 In August, purslane branches and leaves are vigorous, the leaf surface is thick, the taste is relatively crisp, and the taste used for stir-frying is also relatively high, and after this time, it is not recommended to eat, because purslane will be aged, and the taste is a little hard and difficult to chew.