Huskmus: medicinal properties and contraindications

Of the nearly 200 varieties and varieties of portulaca as a medicinal remedy, in cooking and cosmetology, only one is used - the garden plant. The rest can simply be admired in the flower bed or even grown in a flower pot on the home windowsill.

Chemical Composition

Traditional official medicine does not make extensive use of purslane, yet biologists have carefully studied its chemical composition. They found that the green, above-ground part of the plant contains the proteins that humans need to develop muscles, improve the composition and appearance of skin and hair, nails and skeleton.

1. The constituents of the plant are sugars, which are a source of energy for humans.
2. Micronutrients are represented in portulaca by copper, zinc, nickel, manganese and iron.
3. Macronutrients are potassium, calcium, sodium and magnesium.

All of them are present in the human body in microdoses, and their absence or deficiency is immediately reflected in the deterioration of the cardiovascular, endocrine, reproductive and nervous systems, reduced immunity.

1. Organic acids contained in the plant are useful in their ability to maintain acid-alkaline balance, and vitamins - tocopherol, carotene, ascorbic (C) and nicotinic acid (PP), phylloquinone (K1) - start the process of body activity and fill it with energy.
2. Portulaca also contains alkaloids, which are dangerous but necessary for the treatment of some heart and cancer pathologies and diseases of the nervous and respiratory systems.
3. Another group of substances in portulaca are glycosides and related saponins, with which you should be careful. They affect heart function and have an irritant effect.
4. The greens contain resinous substances and mucilage, which also have useful properties.
5. The seeds of the plant are rich in oil, which, in turn, consists of fatty acids - such as oleic, linoleic, palmitic and others.

How it looks and where it grows

Portulacus hedgerow is an annual succulent. Its root system is rod-shaped, the main root sprouts into the ground to a depth of at least 20 cm, it is stocky, succulent, from it branch out several side roots. Despite the external strength, the root is quite brittle, and the upper, above-ground part can easily break off. As this plant is quite vivacious, practically in a day and a half the broken off part is already accreted with new roots to the soil.

The stem of this herb is reddish in color and may reach a length of 10 to 30 or even 40 cm, and it is so smooth that it seems slightly polished. The stem branches from its base and usually lies on the surface of the soil, so it's called recumbent. Its tops are pulled toward the sun and therefore upward.

Leaves of the plant without petioles, they are located directly on the stem, their botanists classify them as sessile. Like all succulents, each leaf is succulent and fleshy, either simple oval, ovate, or spatulate in shape. On the lower part of the stem, the leaves are attached alternately in a spiral pattern, with the upper leaves facing each other in pairs.

Unassuming yellow small flowers are gathered in two or three in small bunches, sitting in little visible places - either in the points of attachment of leaves - in axils, or in places where the stem branched off. The flowering period of portulaca is from June to August.

When flowering ends the plant forms a fruit - a small round or egg-shaped capsule not more than a centimeter in diameter, inside which are many small shiny black seeds. Buds open with a crack across, in different directions, like small gates. This is where the plant got its name, since "portula" in Latin means "little gate. The whole fruit itself botanists gave the name of "krynochka". It ripens in early fall.

In the wild, the portulaca grows in warm regions of the northern hemisphere. Some scientists are sure that its homeland is India, from where it went to settle in other countries. In warm climates, portulaca can grow from a single root for several years, as it is a perennial. In the middle zone it sharply slows down its growth during the autumn fall air temperature fall, and is unable to stand winter frosts categorically and cannot survive even under additional shelter, so it is considered an annual growing from seeds.

Portulacus is photophilic, it likes sunny but at the same time damp places. Soil prefers sandy soil. It is easy to find it along streams and rivers, around ponds and quarries, gardeners probably met with it in their plots, in gardens. And many gardeners, knowing about the useful properties of portulaca, specially cultivate it on their plot, planting it in sunny beds with well-drained, richly dressed with organic soil. After cutting the green shoots, new ones grow quite quickly, so it is quite realistic to get up to six to seven harvests of green mass in one garden season.

Gathering and storage

Folk healers use the green, above-ground part of the plant. It is harvested during flowering, when portulaca is at its richest in nutrients.

You can cut the shoots near the ground, but take only young and resilient branches to harvest. Old shoots rot quickly as they dry.

Since the stalks of purslane are mostly on the ground, they are dirty, dusty, after cutting them should be rinsed with running water: first warm, then lower the temperature and bring it to a cool temperature. After washing, spread the greens on a towel to drain the water, and then tie them into small bundles and hang them outside, in the shade - so that they do not get rained on, if it suddenly goes.

After drying, put portulaca in cotton bags and store in a dry and cool place. In such conditions, it does not lose its useful properties for a year and a half.

The seeds of the healing plant are harvested near the end of September, when they are already ripe. The grass is mowed, threshed, and the seeds are dried in domestic dryers, the temperature is set no higher than 50 degrees. If the fall is warm and the weather is sunny, you can also dry the seeds in the fresh air - where they will not be exposed to direct sunlight. The seeds retain their useful qualities longer than herbs - up to two years.

1. To use portulaca for culinary purposes, it is harvested either by pickling or pickling.
2. For pickling, the collected herb is washed and dipped in boiling water for 5 minutes. After that it is placed in glass jars. For the marinade in a liter of water poured 2 tablespoons salt, sugar and spices - pepper, parsley, dill, bay leaf, garlic and basil. A large spoonful of vinegar is poured into the boiling mixture, immediately poured into jars with portulaca and sealed tightly with lids.
3. For salting, you can use either the brine or the dry method.
4. For the brine method, washed portulaca is cut into pieces, boiled until soft and placed in jars. Brine is prepared at the rate of half a tablespoon of salt per glass of water. The composition is boiled, pour it portulaca and cover.
5. For dry pickling cut 1 kg of the plant and mix it with 200 grams of salt until it dissolves. Spread the greens in jars and close with plastic lids, store in the cellar. Before using it, it is better to wash it to remove excess salt.

Medicinal properties of garden purslane

As a medicinal plant, purslane has been used since the time of Hippocrates. Described its properties and ancient Roman, and Arab physicians and scientists. Even then, it was not only used to heal the infirm, but also to restore beauty.

As the ancient healers believed, its seeds could purify the body, and its leaves could heal wounds and save those who were bitten by a snake or a poisonous insect. This medicinal plant was used to treat avitaminosis, scurvy, and to stop diarrhea in dysentery.

And to this day folk medicine considers purslane one of the most valuable medicinal plants. It is still used as an anti-inflammatory and wound healing agent just like in ancient Greek times. It has anti-toxic and styptic properties as well as diuretic, vasodilator and analgesic effects. The diuretic effect is still considered one of the mildest, but effective among medicinal plants with similar abilities, so it is shown in diseases of the kidneys, especially if they are associated with disorders of urine formation. It is also used to treat hard-to-heal, decaying wounds, ulcers. In addition, purslane is known as a great restorative.

1. This medicinal plant is indicated for those who suffer from low blood pressure, because even a single reception can raise the blood pressure, and a course of treatment can completely get rid of the problem.
2. Portulac also has the unique ability to reduce blood glucose levels by increasing the rate of breakdown, which is used to treat mild forms of diabetes. The herb is able to improve the patient's health just a few days after starting the intake of medicinal compositions on its basis, especially for elderly patients.
3. Herbalists also recommend portulaca to those who have heart failure. It stimulates the heart muscle and contributes to the normalization and fullness of the pulse.
4. For the representatives of the stronger sex, the healing plant helps to solve several delicate problems at once. Portulaca-based remedies restore manhood and get rid of impotence, stimulate sperm production, improve its quality. As a result, the men undergoing treatment for infertility means portulaca, sperm count increases and their activity increases.
5. In the complex treatment of venereal diseases portulaca plays the role of a stimulant of immune forces of the body, reduces the treatment time and speeds up the recovery.
6. Since purslane can affect the central nervous system, relieve anxiety and improve mood, it is successfully used for treating depression, insomnia and other nervous system disorders. Means of the healing plant improves mood and quality of life.

As a cure for intestinal disorders, portulaca is good not only for diarrhea, but also to get rid of internal bleeding. One of the important properties of the plant is its antibacterial effect on dysentery pathogens - shigella and salmonella bacteria. Therefore, it can not only protect against these intestinal infections, but also cures them.

It is also used as a anthelmintic. And thanks to the presence of vitamin A and beta-carotene in the plant - substances necessary for maintaining good eyesight - regular consumption of portulaca can be a means of preventing cataracts.

Mullein in folk medicine

For Treating the Kidneys

Freshly cut portulaca is washed, cut into pieces and passed through a meat grinder. After that, from the resulting pulp juice is squeezed. Keep the juice in the refrigerator, drink 3 times a day before breakfast, lunch and dinner. The treatment continues until the complete cure, it usually takes at least two weeks.

Infusion for men

To prepare a remedy for impotence and infertility a tablespoon of dry raw materials pour a glass of boiling water, cover and insist for two hours. Then strain the product and drink four times a day for 2 tablespoons. The course of treatment is designed for at least 21 days.

For the treatment of venereal diseases

This remedy can be included in the complex treatment of venereal disease. Take 50 g of dried herb portulaca and pour it in 250 ml of boiled water, and it should be warm. After 2 hours, the remedy is strained, the pulp is squeezed. Two egg whites are added to the liquid, stir it properly. Drink during the day, dividing equally into several portions. The treatment continues for 10 days.

Leaves of the plant for insect bites

To get rid of swelling and pain, especially after wasp and bee stings, use fresh portulaca leaves. Several leaves of the plant are washed with clean water, kneaded a little in your hands and applied to the affected area. Usually one treatment is enough to eliminate unpleasant symptoms. If necessary, the leaves are applied up to 5 times a day.

In case of diabetes.

For 400 ml of boiling water, 2 tablespoons of crushed herbs will be needed. Pour the raw material with water and leave it overnight. Strain means drink three times a day after a meal, a single dose - 3-4 tablespoons.

From hemorrhoids

Portulaca enemas are recommended as an additional means to the therapy prescribed by the doctor. To prepare an enema, you need 2 tablespoons each of warm water and freshly squeezed juice of the medicinal plant. Do such an enema in the morning and evening. For quality results, the treatment continues for two weeks.

For the treatment of calluses and warts

Portulaca herbs are passed through a meat grinder, the resulting mush is put on the callus or wart, securing it with adhesive tape. This is an option without the bandage. And you can apply the mush to a bandage and put it to the problem area.

For weight loss

Throw in a mug of boiling water a tablespoon of finely chopped herbs, boil on low heat for another 5 minutes. Remove from the heat, pour into a thermos, cover it tightly and leave it for an hour and a half or two. Then strain the decoction and drink for a quarter of an hour before a meal three times a day. The norm is a tablespoon per reception. Useful this composition and as a remedy to alleviate the condition of diseased joints.

Seeds for the stomach

This remedy helps not only with stomach problems, but also as an antipyretic and for pustular skin diseases. To prepare it, pour a teaspoon of the seeds of the plant in a glass of boiling water and boil for about 2-3 minutes. The resulting decoction is divided into 3 times and drunk throughout the day in 3 doses.

Psoriasis ointment

Grind the seeds of purslane (teaspoon) in a mortar into a powder, mixed with petroleum jelly or any fat (tablespoon). Rub the healing composition into the skin with psoriasis, is also used to treat skin tumors. In parallel take a decoction of the seeds of the plant inside.

Kinds of medicinal compositions

Infusion

For external use, an infusion of portulaca is recommended for making a compress or a lotion for psoriasis, psoriasis or various skin ulcers. On the inside, it is used for problems with the gastrointestinal tract - for example, to treat ulcers, various digestive disorders.

To prepare the infusion, the crushed herb (tablespoon) pour a glass of boiling water. Insist the composition for 1.5 hours. Inside take 2 tablespoons 4 to 5 times a day.

Tincture .

Tincture of portulaca is a universal remedy. It can be used for insomnia as well as for liver or kidney disease and other ailments. The standard dose is 30 drops of tincture 3 times a day.

At 200 ml of alcohol take a tablespoon of crushed raw portulaca, put everything into a dark glass bottle, cover tightly and insist for 3 weeks inaccessible to daylight and sunlight. At the same time the contents of the bottle every day shaken. After 21 days, strain the tincture and store in a dark cool place.

Decoction

Decoction of portulaca is good as a diuretic and choleretic remedy. They clean the liver, men treat impotence, women get rid of hormonal disorders. As an external remedy decoction is recommended for the treatment of difficult to heal pus wounds and other skin problems.

To prepare the decoction, pour a glass of boiling water in a ladle and pour into it a tablespoon of crushed medicinal plant. The ladle is placed on a small fire and heats the composition for 10 minutes. Remove from the stove, wrap in plaid and insist a couple of hours more. Strain and take inside 2 tablespoons 5 times a day.

Cosmetic applications

The anti-inflammatory, soothing, antimicrobial, antifungal and antipruritic properties of portulaca, as well as the ability to relieve the manifestations of allergies are used for cosmetic purposes, so its means are used with therapeutic purposes.

In addition, cosmetologists have noticed that purslane helps to moisturize and soften the dry skin, and thanks to its antioxidant activity based on the natural antioxidant glutathione and vitamin C, rejuvenates the skin, smoothes wrinkles and prevents the appearance of new ones, which allows including purslane into complex rejuvenation programs.

Portulaca can also be used to relieve skin irritations, redness, itching, and to treat skin inflammations such as rosacea and acne.

The herb is also used as a hair care remedy, after several treatments they stop breaking and falling out, begin to look much healthier, dandruff disappears.

Facial Mask

Recommended if the skin is dry, sensitive or irritated.

To prepare such a composition, 2-3 tablespoons of herbs broken down with a blender mixed with cottage cheese or sour cream, taken in the same amount. Apply a thick layer of mask on the face and neck and leave for 15-20 minutes. It is better to lie quietly for this time, to give the mass to be well absorbed. Then wash with water or chamomile decoction heated to 38-40 degrees, and apply any nourishing cream.

Systematic use of the mask (about once every 7-10 days) smoothes wrinkles, removes skin flaking, eliminates various rashes and inflammations.

Mask for normal and oily skin

With a meat grinder or blender make a pulp of green purslane. Take two tablespoons of the mass and mix it with a teaspoon of oatmeal porridge boiled in water or milk after breakfast. Apply the mask to the skin for a quarter of an hour, then wash with cool water.

Mask for dry skin

With a blender or meat grinder grind green purslane to a pulp. Take two tablespoons of the resulting mass, add a teaspoon of honey and gently, drop by drop, vegetable oil - so that the finished product does not run. Put it on the skin for 15-20 minutes. Remove the composition of a cotton pad soaked in warm brewed green tea, then rinse your face with cool water.

Hair lotion

To prepare the healing composition, pour a glass of boiling water 2 tablespoons chopped herbs. Insist the product for 50-60 minutes, then use it to rinse hair roots and rubbing into the scalp. The composition does not wash off.

Through regular use of lotion hair follicles are strengthened, dandruff disappears, the structure of hair improves, they become shiny.

From oily seborrhea

To combat dandruff and oily seborrhea, pour a tablespoon of crushed portulaca in a small glass (200 ml) of water and boil for 10 minutes. Insist for three hours, then dilute in plain water to the volume needed to rinse.

Face Cream

Drop 1-2 drops of juice squeezed from portulaca into a portion of cream, which is usually used for morning or night care. This will further nourish the skin with beneficial substances and improve the effect of the usual cream.

Using portulaca in cooking

The garden purslane began to be used as a food in enlightened Europe in the 17th century. The French were the first to "taste" it, and after them all other countries began to prepare delicious dishes from the fashionable plant.

The presence of sugars and proteins in its composition makes vegetable portulaca especially nutritious, and these useful substances for the body are contained in the form of easily assimilated compounds. And this is not a discovery for Russian cuisine, the recipe for the preparation of canned purslane is even written in the famous and legendary "Book of Tasty and Healthy Food".

Young greens are used in cooking in raw and cooked form. Young leaves and tender juicy stems are pleasant, whet the appetite, can quench thirst, and are even used to infuse a vitamin drink on wine. The inhabitants of Central Asia, Transcaucasia and the Mediterranean countries not only like portulaca, but also love it. The plant makes delicious soups, salads, mashed potatoes, put in meat dishes as a seasoning, and the resulting dishes acquire a pleasant, slightly spicy taste with a slight sourness. Pickled or marinated for the winter portulaca even replace capers. The plant goes well with meat, fish, eggs, cottage cheese and vegetables, except for potatoes.

Before cooking, portulaca should be washed properly to remove sand and insects from the grooves of the leaves.

Portulaca in gravy

Prepare 250g of portulaca, peel 1-2 medium-sized carrots, a medium onion, a glass of tomato juice and a bunch of parsley and dill. Add salt and sugar to taste.

Wash the portulaca thoroughly, cut into small pieces and cook for 2-3 minutes in salted water. In a pan, fry in your favorite vegetable oil grated carrots and finely chopped onion, add tomato juice and chopped dill and parsley. Braise for 5 minutes. Pour boiled portulaca over it with this sauce. Serve hot to the table.

Scrambled eggs with portulaca

Cut a bunch of portulaca into 2 cm pieces and a medium-sized tomato into rings. Fry the purslane in the sunflower oil until golden brown, put the tomatoes in it. Beat 4 eggs in a bowl with 2 tablespoons of mayonnaise or sour cream, salt and pepper, pour the mixture into the pan with the portulaca and tomatoes, cover and simmer on low heat for 10 minutes. When serving, put arugula in a plate with the eggs, cut fresh cucumber and tomatoes, sprinkle the dish with chopped greens - you can use dill, basil, parsley, coriander.

Vegetable Salad

Grate 2 cups of portulaca leaves, rinse them and let the water drain. If the leaves are large, they can be chopped, small leaves can be left whole. Cut a large tomato and a red onion into rings and dice 2 hard-boiled eggs. Put the prepared products in a salad bowl, add half a cup of canned corn, salt (preferably sea salt), pepper and pour vegetable oil - the one that is usually used for salads - sunflower, olive, mustard or walnut. Serve immediately after cooking.

Portulaca pesto sauce

Whisk 450-500g of fresh young greens (leaves and shoots) in the bowl of a food processor with two cloves of garlic, a half cup of grated hard cheese - Parmesan is better - and a quarter cup of roasted almonds. At the end of the procedure, pour a thin stream of half a cup of olive oil (unrefined) and after 15-20 seconds turn off the combine. Transfer the sauce to a glass or porcelain dish and put it in the refrigerator, where it can be stored for up to two weeks.

Season with meat

Rinse and boil 100g of purslane. Chop it in a blender, adding the garlic (4 to 6 cloves), ground pepper and a generous amount of vinegar. Season with salt. Store the ready seasoning in the refrigerator for no more than half a month, serve with hot and cold meat products.

A snack of portulaca and garlic

Take 500 gr. portulaca and garlic cloves. You will also need one large carrot and one bulb. You will need vegetable oil for frying.

Onions should be sliced in half rings and fried in a hot pan. Grate carrots in long strips with a grater for Korean-style carrots and place them in the fried onions.

Portulaca and garlic shoots cut into 3-4 cm pieces and send to the same pan. Salt, pepper and fry the vegetables until golden. To make the appetizer more filling, add minced meat to it. With minced meat the dish is served on the table only hot, without minced meat - you can serve it cold, it does not impair the taste in any way. If you use it in this form, you can add mayonnaise.

Salad with parsley and lettuce

For 400 grams of green parsley take 2 bundles of parsley and the same number of cherry tomatoes. If the tomatoes are large, cut them in half. Cut the purslane into 3-4 cm chunks, chop the parsley finely, add a medium-sized onion cut into half rings. Put the vegetables in a deep salad bowl, mix together, season with pepper, salt, pour a tablespoon of freshly squeezed lemon juice and 3 tablespoons of vegetable oil (preferably olive oil).

Sandwiches

Dip the stalks of purslane in boiling water for a couple of minutes. Take out, squeeze with a paper towel and finely chop. You can sprinkle portulaca on any sandwiches - with cheese, fish, butter, add chopped parsley, garlic, dill, celery.

Light soup

Pass 2 cloves of garlic through a garlic crusher and chop a medium onion. Fry them in a pan in any vegetable oil, then add to them 2 small tomatoes, diced. Stew all together. Wash and chop a bunch of portulaca, add it to the pan and put a cup of lentils in it. Then add water, making sure it is at least two fingers above the water level. If the water runs out during cooking, you can add boiling water. Season to taste and simmer until the lentils are cooked.

Stew with Portulaca

Pour half a cup of rice with a glass of water and simmer on low heat. At the same time, finely chop the onion and fry in a pan in vegetable oil until golden. Add to the pan a tablespoon of tomato paste and 150-200 grams of portulaca, chopped in 1 to 1.5 cm pieces.

When the rice has already boiled, put the pan-fried mass in it, salt it and add 2-3 spoons of either sour cream or unsweetened yogurt.

Contraindications to use

Although the vegetable portulaca is good for health, as with any product, you should not overdo it. The permissible daily rate of the plant is 200 g, you should not eat more.

Nursing mothers with the use of the plant should be postponed. Will be born and will grow a baby - you can eat at your pleasure! Pregnant women also have to postpone the use of portulaca. The fact that he can increase the tone of the uterus, and the consequences of this can be very disastrous.

The plant is contraindicated for people who suffer from hypertension and bradycardia attacks. Be careful with it should be in a state of strong nervous tension. Portulaca should not be eaten or treated by those who are prone to seizures.

Because the above-ground part of purslane contains noradrenaline, a substance similar to the hormones produced in the human adrenal glands, its action stimulates the nervous system and increases the overall tone and energy. And this applies not only to sick people, but also to healthy people. But if you are overexcited, portulaca will do you a disservice. Overexcitability and nervous exhaustion are possible, so its use is undesirable.

In addition, everyone, even the healthiest person, can have an allergic reaction to the components of the plant.

Photo of the vegetable portulaca