When is purslane not edible?

Portulaca oleracea. In our rural areas of Shaanxi, it is called stone bud, because it mainly grows in the sandy land and the stone pile by the river beach, and is accompanied by stones everywhere, so it is called stone bud.

Purslane is a traditional Chinese medicine, which has the effects of cooling and detoxifying, cooling blood and stopping bleeding and dysentery.

It is also a very good wild vegetable.

It can be used to make cold dishes, stir-fried vegetables, and can also be used to mix stuffing to make various buns, dumplings and the like. However, the most common way to eat it in our hometown is to use purslane to make syrup.

It is also a rare forage, and I remember that when I was a child, my family had to feed pigs, cows, sheep, chickens and other domestic animals and poultry every year. We have to mow the grass every day after school, and purslane is one of the grasses we like to mow. It is tender and juicy, and any domestic animal or poultry likes to eat it when thrown into the pen.

When is purslane not edible? Let's take a look at the growth cycle of purslane.

It begins to sprout in late spring every year, grows most vigorously in summer, begins to age in late autumn, and withers yellow and dries in winter.

From the above analysis, it can be concluded that the period from May to October is the stage of germination and growth of purslane. At this time, the purslane is tender, crisp and juicy, and it tastes better when eaten.

After October, it begins to get old, and the taste becomes worse, which affects eating. In November, purslane begins to turn yellow, and when it dries out, it can no longer be eaten fresh until May of the following year.

There is also a way to keep purslane fresh, pick the purslane in May and October every year, put it in a pot of boiling water and take it out, rinse it with cold water, drain it, divide it into small portions and put it in a plastic bag. Put it in the refrigerator and freeze it, and it can be stored for more than half a year. Take it out when you eat it, thaw it and simmer it again.

Remember, fresh purslane must be boiled and frozen, otherwise it will freeze to death.

Purslane, which sprouts in late spring, grows most vigorously in summer and ages in late autumn. Therefore, purslane is best eaten from May to October, and it will not taste good after October.

You can eat it all year round, eat it fresh for three seasons, and eat it dry for four seasons. Because purslane is drought-tolerant, barren, and cold-tolerant, it does not grow in winter. The biggest feature of purslane is that it is disease-free, disease-free, insect-free, drug-free, and thoroughly pollution-free wild vegetables.

The way to eat it is very simple, cold dressing, hot stir-frying, and sun-dried.

Purslane has its medicinal properties, and it can also be eaten as a wild vegetable stir-fried, which is delicious.

In the spring, everything recovers, purslane is more active than anyone else, and other weeds have just stuck out their heads, and it can already be dug up to cook. After that, until the frost in early autumn, during the whole period, there is no need to hoe the grass and fertilizer, no need to plough the ground to plant, and even the seeds do not have to be planted, the field can grow old and sprout, and grow fast. Purslane also has a characteristic, it does not die in the sun.

In summer, the sun is usually above 50, so you can pick it up and throw it on the ridge of the field, and it will be fine for three days and three nights. When a rain falls, it stretches out its roots and comes back to life without moving. If the soil is fragrant, a night of dew can bring it back to life.

The larger characteristics of purslane are that there is no disease and no disaster, no disease, no insects, no medicine, and it is completely pollution-free wild vegetables. Hence the favorite. The eating method is also very simple, mix cold vegetables, heat and dry.

Purslane is a very common plant, not only in the streets and alleys of China, but also in temperate and tropical climates around the world. In our hometown, purslane is called ant vegetables, and some places also call it longevity vegetables, fine hemp rope vegetables, and in some positions, we also call it "five elements grass" because purslane leaf green, stem red, flower yellow, root white, and seed black have five hues.

Purslane is an annual woody plant, in other words, its life cycle is not long, and it only takes one year to complete the entire cycle of rooting, germination, flourishing, and seed decay. In view of the fact that some green plants, vegetables and fruits are likely to have a change in nutrients in different growth cycles, some vegetables and fruits should not be taken in a special growth situation. For example, green tomatoes and sprouted potatoes are in this situation, they all contain some flavonoids "solanine" that can cause people, which should be a self-help system evolved by green plants to ensure their own reproduction, this substance can ensure that green plants are not swallowed by small animals in the seed seed is not perfect or germination, which is beneficial to the reproduction of green plant species, so will purslane be the same?

Purslane is a long-lived dish, very vigorous, can be eaten at any time, when it is tender, it can be cooked, squeeze out the water inside, put sesame oil sesame juice, knock garlic, and mix it is very delicious. When you are old, boil it and dry it, especially in winter, put Chinese cabbage, sweet potato vermicelli, raw pork, white pepper, and make steamed buns, which is very delicious. Our family makes such xiaolongbao every year on the morning of the thirtieth day of the Chinese New Year's Eve, and it is very auspicious to use longevity vegetables to make steamed buns during the Spring Festival, which can live a long and healthy life.

Today, my husband is still pulling out a lot of this kind of vegetable in the vegetable garden, and let the neighbor's sister-in-law get it to dry and make steamed buns in winter. My sister-in-law said that this kind of food in the earth should not be wanted, because of the medicine. It is also a very good dish that can be eaten at any time.

I can't eat it in September; Because after too long, it will be very difficult to bite, and the appearance is very hard.

You can't eat it after September, and now after August, purslane will age and be harder in taste, and it's hard to chew, and the taste is not very good at this time, so you can't eat it.

1.Purslane is usually not edible until September.

2., because after August, purslane will age, and the taste will be hard and difficult to chew. Purslane is a plant that grows in a high temperature and humid environment, belongs to wild plants, rich in nutrients, has high medicinal value, and the vigorous growth period is from June to August, which is the best time to eat.

Purslane can not be eaten if it is rotten, or it is not fresh, try to choose fresh, it tastes more delicious, and then it can also be scalded with hot water. If it is not fresh, it is likely to be poisoned, and it will also have an astringent taste when eaten.

I can't eat it in September, and the plant doesn't taste good in September. Because the taste is not good, the quantity is also small, and the taste of the food is not delicious.

You can't eat purslane leaves when they get old, because the taste is relatively poor at this time, and it is very difficult to digest, so you can't eat it at this time.

It is not recommended to eat it around September. Because the purslane in September will be aged, the taste is relatively hard, and it is difficult to chew.

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.

It can be eaten, this kind of thing has the effect of clearing heat and cooling the blood, and it is still very good for high blood pressure. You can blanch purslane and then put some green onions, ginger and garlic to eat, the taste is very good.

I think of course you can eat it, first cut the purslane into cubes and dry it, then soak it in water and make the filling with the meat.

Of course it is edible. It can be used for cold dressing. It can be used for stir-frying, and it can also be used to make purslane cakes.