Purslane is a very common wild vegetable, so can it be grown on a large scale?

No, because purslane is too common, ** is not high, and the sales after planting are also very problematic.

Yes, purslane is very adaptable, heat-resistant, drought-resistant, can grow normally regardless of strong light and weak light, and is more suitable for growing in warm, moist, fertile loam or sandy loam soil, in fact, purslane can grow no matter what kind of soil it is, can store water, and is drought and waterlogging-resistant.

No, you can't. Because purslane has a very strong growth ability, if it is planted on a large scale, it is likely to cause encroachment on the environment, and large-scale cultivation is not supported.

Yes, if purslane is planted in a greenhouse, it can be sown or cuttings early in spring to seize the market; In autumn, cultivation should be postponed to supplement the off-season vegetable source.

The most common effect of this dish is that it can protect blood vessels, eliminate water swella, prevent cardiovascular and cerebrovascular diseases, prevent hyperlipidemia, stabilize blood pressure and stop bleeding. The contraindication is that people with diarrhea have weak gastrointestinal function, or pregnant women, and people who want to take medicine in ** are not able to eat.

Purslane can clear heat, detoxify, cool blood, antibacterial and anti-inflammatory, can inhibit or kill E. coli and other bacteria, can be used for enteritis, pharyngitis, etc. However, people with diarrhea and spleen and stomach deficiency should not eat purslane, and pregnant women should also be prohibited.

Purslane is not only a wild vegetable, but also a kind of traditional Chinese medicine, which has the effects of clearing heat and dampness, stopping diarrhea, cooling blood and detoxifying. According to clinical pharmacology, purslane has inhibitory and killing effects on Escherichia coli, dysentery bacillus, Staphylococcus aureus and other bacteria.

Its main effect is to lower blood pressure, sterilize and reduce inflammation, and it has a certain effect on vitiligo, which is rich in carotene, which can promote the healing of ulcer wounds, but its effect is relatively cold, and it cannot be eaten with soft-shelled turtles, which will cause poisoning.

Purslane is a wild vegetable, this kind of wild vegetable is very common in rural areas, the way to eat purslane can choose to stir-fry, pour oil into the pot, put in the cut garlic and stir-fry after the oil is hot, and then put in purslane to stir-fry, so that purslane is fragrant and not greasy.

1.Fresh purslane can be washed and dipped in sauce, served cold, or marinated in vinegar.

2.Fresh purslane can be boiled with japonica rice to make porridge, and can also be cooked with mung beans to make purslane mung bean soup.

4.Dried purslane can be soaked or boiled in hot water instead of tea.

However, it should be noted that purslane has a shabby taste and should not be eaten in large quantities for a long time, so as not to cause gastrointestinal discomfort. People with weak spleen and stomach and weak constitution should not eat purslane. Purslane has an excitatory effect on women's uterine smooth muscle, which is easy to cause slippery fetus, so pregnant women should not eat purslane.

To pickle such wild vegetables, first of all, you need to pay attention to cleaning such vegetables, and secondly, you need to put enough salt, if you put less salt, it will not be able to absorb the flavor.

First of all, the roots of the purslane wild vegetable are completely removed, and then they must be completely washed, and then boil the water, add salt and oil to the water, and then put the wild vegetable in the blanching water, and then take it out and marinate it with salt for three hours.

First of all, you must remove all the roots of purslane, and then put it on the balcony to dry, and pay attention to the proportion of seasonings when pickling, and try to refrigerate it overnight, so that it is more delicious.

We all know that purslane is a very common wild vegetable, so there are many people who choose to eat purslane in their daily life. When pickling purslane, there are actually certain precautions to ensure the freshness of purslane, and it can also provide great help to our own body. Then we all know that purslane is rich in vitamins.

Therefore, many people will also eat purslane in their lives, and we need to pay attention to it when pickling purslane, and purslane must be washed. <>

Take care to store tightly sealed.

Because at this time, the dust attached to the purslane will be washed off, and it will not affect our own body. And we wait for the moisture on the surface to dry a little, we can add some appropriate flour and mix well, preferably without sticking to the flour, so as to ensure that the nutrients of purslane are not destroyed。In addition, we must pay attention to the sealing of the captcha carton ourselves, because after all, for such pickled dishes, there is salt in it.

Don't add too much salt.

If the salt comes into contact with the air in large quantities, it will produce some mildew, which will have a great impact on us at this time. Also, we should not put too much salt in the pickling, because too much salt will produce a kind of nitrite amine after pickling. For such a chemical, it will also affect our own health, so we need to pay special attention to such points when pickling.

Everyone wants to be able to eat more natural wild vegetables, because some such wild vegetables can play a role in the health of our own body. There are also many people who themselves believe that such wild vegetables can indeed supplement some trace elements and nutrients. After all, it is grown naturally in nature and is not rich in pesticides, so we also feel that it is very beneficial to pickle some wild vegetables in our lives.

First of all, this wild vegetable should be washed, then put it in a clean container, and then it should be added with the right amount of salt, and some side dishes can also be added, such as carrots, and at the same time, when pickling, you must grasp the time, and you must pay attention to the appropriate ratio.

Be sure to put enough salt in the pickling purslane, if you don't put enough of it, it will easily lead to spoilage.

First of all, the purslane should be cleaned in advance, then cut into suitable slices, then soaked in salt for a period of time, then rinsed with water, then dried and put into a clean container, and finally added salt, and then added some other side dishes, such as celery, millet, spicy peppers, etc., pickled for about half a month to eat.

When putting the ingredients, you must pay attention to the proportion, if you put too much, it will affect the taste. And when pickling purslane, you must choose a clean and hygienic environment, because in this way the pickled vegetables are very healthy. And also choose a very good tool for marinating.

So when pickling purslane, you must pay attention to these problems.

When marinating purslane, you need to wash and dry the purslane first, then prepare the vegetable jar, add salt, compact, repeat the above steps until the jar is full, and then seal.