This wild vegetable prolongs life; eating it in large quantities helps detoxify the body, improve blood sugar levels, and enhance eyesight.

Purslane helps to cool the body.

Wild vegetables, including purslane, tend to thrive better in the summer due to abundant rainfall. Purslane at this time of year is relatively tender. It has a slightly sour taste, is not bitter, and can be used to prepare many delicious dishes.

According to Dr. Duong Ngoc Van (Medlatec General Hospital), purslane is also known as "longevity vegetable." Except for the roots, all other parts of purslane can be processed. Not only is it a food, purslane is also considered a valuable medicinal herb with many health benefits. This wild vegetable is likened to a vegetable that prolongs life.

Purslane is a wild vegetable often referred to as a longevity vegetable, believed to prolong life and improve blood sugar levels.

The substances in purslane are beneficial in protecting nerve cells from oxygen deprivation. Consuming this wild vegetable can support the treatment of Alzheimer's disease because it contains substances that inhibit the enzyme acetylcholinesterase – a common symptom in people with Alzheimer's. Purslane consumption may also help improve the condition of people with type 2 diabetes. This is because it reduces free fatty acids in the blood, decreases insulin resistance, lowers fasting blood glucose, and reduces elevated liver enzymes.

Experts also say that purslane has cooling properties, improves blood sugar levels, and enhances eyesight. During the summer, people should eat more of it to reduce heat and cleanse the liver. This vegetable can be prepared in many ways, such as in soups, juiced, or brewed into a decoction.

Although purslane is healthy, people should note that when consuming fresh purslane, the amount should be limited to 50-100 grams per day. When preparing it, care should be taken not to overcook it, as this will cause a loss of nutrients. Those with a history of kidney stones, diarrhea, or pregnant and breastfeeding women should limit their consumption.

Suggestions for delicious dishes made with purslane.

Purslane pancakes

Main ingredients : Purslane, eggs, wheat flour, cornstarch, onions

Making:

Wash the purslane thoroughly and drain. Then blanch it in boiling water, and transfer it to cold water to cool it down quickly. Next, squeeze out the excess water, place it on a cutting board, and chop it finely with a knife before putting it in a bowl.

Finely chop the onion and put it in a bowl. Add a teaspoon of salt, a little pepper, and one egg. Then, add 10g of cornstarch and yeast powder, mix well with chopsticks, and gradually add the flour while stirring. To create a fluffy texture, add a teaspoon of cooking oil; this also makes the pancakes more fragrant.

Once you have a smooth dough, cut it into 3-4 equal-sized pieces. Knead the dough into a ball, then flatten it with a little dry flour to prevent sticking, and then roll it into a round piece.

Heat oil in a pan, then arrange the prepared pancake slices on top. Brush a layer of oil over the surface to lock in moisture, and cook for 1 minute, then flip and cook for another minute. Fry until the pancakes are slightly puffed up and golden brown.

* Boiled purslane

For a simple and easy recipe, you can boil purslane. Ingredients include: 500g purslane, ginger, and common seasonings.

Making:

Wash the purslane thoroughly, removing any damaged leaves or tough stems, and drain. Bring a pot of water to a boil, adding a pinch of salt. Once boiling, add the purslane, let it simmer until the stems soften, then turn off the heat and remove the purslane to a clean colander to drain. Finally, simply place the purslane on a plate and prepare the dipping sauce. The dipping sauce should be made with fish sauce, lime juice, ginger, and sugar to taste.

*Soup with purslane and freshwater fish

Ingredient:

+ 300g purslane

+ 5 delicious perch

+ Seasonings: salt, MSG, pepper

+ Green onions

Making:

Clean the perch and marinate it with spices. Pick out any damaged leaves from the purslane, wash it thoroughly, and let it drain.

+ Bring a pot of water to a boil, then add the seasoned fish. Wait until the fish is cooked, then add the vegetables. Once the vegetables are cooked, add the chopped scallions, and when serving, sprinkle some pepper on top. For a richer flavor, prepare a bowl of fish sauce with garlic and chili for dipping the fish.

This soup made with purslane and freshwater perch has a sweet and sour taste from each purslane stalk. Eating it in the summer is very good for cooling the body.

Source: https://giadinh.suckhoedoisong.vn/loai-rau-dai-keo-dai-tuoi-tho-an-nhieu-giup-giai-doc-cai-thien-duong-huyet-va-thi-luc-tot-172240713150807943.htm