Don’t throw away Purslane when you see it.
It is a leafy green that provides many health benefits when consumed.
In Karen State, it’s called Myat Htaung Pin, but in other regions, it may have different names. In English, it’s called Purslane. There are two types: one with green stems and another with red stems.
According to research, it contains fiber, vitamins, minerals, and Omega-3 fatty acids. It helps lower high blood pressure, balances blood circulation, and protects against cancer.
It also:
Prevents arterial hardening
Treats intestinal inflammation
Heals abscesses
Helps with wound healing and inflammation
Treats severe gastroenteritis
Prevents diarrhea
Ways to eat Purslane:
Eat it raw or blanched
Use it as a vegetable dip
Stir-fry it
Add it to soups
Stir-fry with eggs
Today, I picked some Purslane leaves from my garden and stir-fried them just like water convolvulus (morning glory). Personally, I prefer the taste over morning glory. It also has a little bit of sourness.
If it becomes well-known and widely consumed, Purslane could even turn into a marketable vegetable.
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#HealthKnowledge
