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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Purslane (Portulaca oleracea)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Portulaca oleracea<small>Purslane family (Portulacaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Leaves and young shoots<small>raw, steamed or pickled<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sour, slightly salty<small>juicy and crisp<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Probably the Orient and India<small>today spread worldwide<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Omega-3 in leafy green vegetables<small>More ALA than most salads<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">June to September<small>Summer wild herb, heat-loving<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Purslane is a fleshy summer herb that grows in gardens, vineyards, and cracks in pavement\u2014and it&#039;s also an old vegetable. Its thick leaves have a tangy, salty taste and provide a remarkable amount of plant-based omega-3 fatty acids for a leafy green, along with magnesium, potassium, and vitamin C. Like spinach, it contains oxalic acid. Don&#039;t confuse it with the brightly flowering ornamental purslane found in window boxes.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>From weed to salad herb<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/portulak-portulaca-oleracea.jpg\" alt=\"Gem\u00fcse-Portulak mit fleischigen Bl\u00e4ttern im Garten\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name comes from Latin. <em>portulaca<\/em>; <em>oleracea<\/em> means &quot;used as a vegetable&quot;.<\/p>\n<p class=\"ea-drop\">Purslane has accompanied humans for millennia. It likely originated in the Orient and India, but it spread so early and so widely that its exact origin is now almost impossible to pinpoint. Greeks and Romans ate it as a vegetable and medicine, and in the Middle Ages it grew in monastery and farm gardens.<\/p>\n<p>In Germany, purslane is somewhat forgotten these days. The wild form grows as a heat-loving weed in fields, vineyards, and between paving stones, only appearing when the soil is really warm. In stores and seed aisles, you&#039;ll usually find the cultivated variety. <strong>Vegetable or summer purslane<\/strong> (<em>Portulaca oleracea<\/em> subsp. <em>sativa<\/em>) with larger, upright leaves. Important: The <strong>Ornamental purslane<\/strong> or muslin (<em>Portulaca grandiflora<\/em>) with its bright blossoms is a different species and not intended as a vegetable. And the so-called winter purslane (purslane, <em>Claytonia perfoliata<\/em>) is not botanically a true purslane.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What purslane does for you<\/h2>\n<p class=\"ea-drop\">100g of fresh purslane contains only about 20 kcal, but according to the USDA provides about 68mg of vitamin D. <strong>magnesium<\/strong>, just under 500 mg <strong>potassium<\/strong>, 21 mg <strong>Vitamin C<\/strong>, some calcium and iron as well as plenty of provitamin A. Fresh leaves also contain a lot of vitamin E and glutathione.<\/p>\n<p>What&#039;s special about purslane is its fat: it contains very little of it, but a large part is... <strong>Alpha-linolenic acid<\/strong> (ALA), the plant-based omega-3 fatty acid. Measurements show around 300 to 400 mg per 100 g of fresh leaves \u2013 a very high amount for a leafy green, more than in spinach or lettuce. However, compared to flaxseed oil, walnuts, or chia seeds, the amount remains small, and the body only converts a small portion of ALA into EPA and DHA. Purslane is therefore a valuable component of a balanced diet, but not a standalone source of omega-3.<\/p>\n<p>Purslane extracts are being investigated in laboratories and animal studies for their anti-inflammatory, antioxidant, and blood sugar-lowering effects. A few small human studies exist, but the data is limited, and the extracts used are not comparable to a serving of salad. As a vegetable, purslane is simply a nutrient-rich, low-calorie summer green \u2013 that&#039;s reason enough.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>300\u2013400 mg<\/b><span>Omega-3 (ALA) per 100g fresh leaves<\/span><\/div>\n<div class=\"ea-zahl\"><b>approximately 20 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 68 mg<\/b><span>Magnesium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 490 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in purslane<\/h2>\n<p>Purslane contains a lot of water, omega-3 fatty acids (especially alpha-linolenic acid), vitamin C, vitamin E, beta-carotene and other carotenoids, glutathione, magnesium, potassium, calcium, and iron. It also contains flavonoids, phenolic acids, mucilage, betalain pigments in the reddish stems, and oleraceine alkaloids.<\/p>\n<p>And it contains <strong>Oxalic acid<\/strong>In leaves, approximately 1 to 1.2 g of total oxalate per 100 g of dry mass was measured, about half of which was in soluble form. Older leaves and plants growing in the shade contain more.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes purslane stronger<\/h2>\n<p>Purslane likes freshness, fat and something milky - this makes it milder and binds the oxalic acid.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">yogurt<\/span><\/p>\n<div class=\"mit\">with <i>natural yogurt<\/i><\/div>\n<p>Calcium binds oxalic acid - in the experiment, significantly less soluble oxalate.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">oil<\/span><\/p>\n<div class=\"mit\">with <i>olive oil<\/i><\/div>\n<p>It helps with vitamin E and carotenoids.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Summer<\/span><\/p>\n<div class=\"mit\">with <i>Tomato &amp; Cucumber<\/i><\/div>\n<p>Classic summer salad.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cheese<\/span><\/p>\n<div class=\"mit\">with <i>sheep&#039;s cheese<\/i><\/div>\n<p>Calcium and spices like in Greece.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Bread<\/span><\/p>\n<div class=\"mit\">in the <i>Fattoush<\/i><\/div>\n<p>Lebanese bread salad with sumac.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">egg<\/span><\/p>\n<div class=\"mit\">with <i>scrambled eggs<\/i><\/div>\n<p>Cooked briefly, like in Mexico.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">ornamental plant<\/span><\/p>\n<div class=\"mit\">not <i>Portulaca<\/i> eat<\/div>\n<p>Ornamental purslane is a different species.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>large quantities daily<\/i><\/div>\n<p>Oxalic acid - alternating with other greens.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">kidneys<\/span><\/p>\n<div class=\"mit\">not at <i>Oxalate stones<\/i><\/div>\n<p>Only a little, but well combined.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Origin<\/span><\/p>\n<div class=\"mit\">not from <i>roadside<\/i><\/div>\n<p>Exhaust fumes, dogs, pesticides.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Old<\/span><\/p>\n<div class=\"mit\">not <i>flowering, old shoots<\/i><\/div>\n<p>Young leaves are more tender and milder.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>Store for days<\/i><\/div>\n<p>It wilts quickly, best eaten fresh.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Purslane salad<\/span><span class=\"w\">With tomato, cucumber and onion.<\/span><\/li>\n<li><span class=\"g\">Fattoush<\/span><span class=\"w\">Lebanese bread salad.<\/span><\/li>\n<li><span class=\"g\">Yogurt purslane<\/span><span class=\"w\">Like tzatziki, with garlic.<\/span><\/li>\n<li><span class=\"g\">Verdolagas<\/span><span class=\"w\">Mexican style, braised with tomato and chili.<\/span><\/li>\n<li><span class=\"g\">Scrambled eggs with purslane<\/span><span class=\"w\">Cooked briefly.<\/span><\/li>\n<li><span class=\"g\">potato salad<\/span><span class=\"w\">With purslane instead of cucumber.<\/span><\/li>\n<li><span class=\"g\">Green soup<\/span><span class=\"w\">Pureed with potatoes.<\/span><\/li>\n<li><span class=\"g\">Pickled purslane<\/span><span class=\"w\">Stems in vinegar, like cucumbers.<\/span><\/li>\n<li><span class=\"g\">Pesto<\/span><span class=\"w\">With walnuts.<\/span><\/li>\n<li><span class=\"g\">sandwich<\/span><span class=\"w\">As a crisp interlude.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Simply wash purslane, trim off the thick stems, and use the leaves and tender shoot tips raw. If cooking, add it at the very end \u2013 it will be tender after 1 to 2 minutes. The stems are well-suited for pickling.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Purslane yogurt for hot days<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Purslane yogurt<\/h3>\n<ol>\n<li>Wash and roughly chop a handful of young purslane leaves and shoot tips.<\/li>\n<li>Mix together 150g of natural yogurt, half a grated cucumber and a small clove of garlic.<\/li>\n<li>Season with salt, pepper, a little lemon and olive oil.<\/li>\n<li>Let it steep for 10 minutes and eat it chilled with bread, potatoes or grilled food.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A refreshing, light side dish for the height of summer. The yogurt softens the acidity and binds some of the oxalic acid, while the herb provides omega-3 fatty acids, magnesium, and a refreshing taste.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>A serving is a handful of purslane. It can be eaten several times a week as a side dish, but less frequently if you are prone to kidney stones.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, purslane is used as <em>Loni<\/em> or <em>Lonika<\/em> It is well-known. It is considered sour, salty, and cooling, and is said to calm Pitta. It should be used sparingly in Kapha cases.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), purslane is called <em>Ma Chi Xian<\/em> (Horse&#039;s tooth vegetable). It is considered sour and cold, relates to the liver and large intestine, and is traditionally used to eliminate heat and toxins, especially in cases of diarrhea with heat symptoms. In Traditional Chinese Medicine (TCM), it is used with caution during pregnancy.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Oxalic acid:<\/strong> If you have calcium oxalate kidney stones, eat only small amounts and include dairy products.<\/li>\n<li><strong>Confusion:<\/strong> Ornamental purslane is not a vegetable; when collecting it, do not confuse it with spurge species (white milky sap).<\/li>\n<li><strong>Pets:<\/strong> The ASPCA lists purslane as toxic to dogs, cats and horses (soluble oxalates).<\/li>\n<li><strong>Pregnancy:<\/strong> As a vegetable in normal quantities, it is safe; avoid extracts and capsules.<\/li>\n<li><strong>Location:<\/strong> Do not collect on roads, dog paths or sprayed areas.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/spinat-spinacia-oleracea\/\"><span class=\"art\">Archive<\/span><span class=\"n\">spinach<\/span><span class=\"d\">The well-known oxalic acid vegetable.<\/span><\/a><a href=\"\/en\/wiki-archiv\/sauerampfer-rumex-acetosa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">sorrel<\/span><span class=\"d\">The sour spring brother.<\/span><\/a><a href=\"\/en\/wiki-archiv\/gurke-cucumis-sativus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cucumber<\/span><span class=\"d\">For summer salad.<\/span><\/a><a href=\"\/en\/wiki-archiv\/walnuss-juglans-regia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">walnut<\/span><span class=\"d\">Even more Omega-3.<\/span><\/a><a href=\"\/en\/wiki-archiv\/brunnenkresse-nasturtium-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Watercress<\/span><span class=\"d\">Another wild vegetable.<\/span><\/a><a href=\"\/en\/product\/omega-3-aus-algenoel\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Omega-3 from algae oil<\/span><span class=\"d\">EPA and DHA directly.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Simopoulos AP, Norman HA, Gillaspy JE, Duke JA. <em>Common purslane: a source of omega-3 fatty acids and antioxidants.<\/em> Journal of the American College of Nutrition 1992; 11(4): 374\u2013382.<\/li>\n<li>Uddin MK et al. <em>Purslane weed (Portulaca oleracea): a prospective plant source of nutrition, omega-3 fatty acid, and antioxidant attributes.<\/em> The Scientific World Journal 2014; 2014: 951019.<\/li>\n<li>Zhou YX et al. <em>Portulaca oleracea L.: a review of phytochemistry and pharmacological effects.<\/em> BioMed Research International 2015; 2015: 925631.<\/li>\n<li>Moreau AG, Savage GP. <em>Oxalate content of purslane leaves and the effect of combining them with yoghurt or coconut products.<\/em> Journal of Food Composition and Analysis 2009; 22(4): 303\u2013306.<\/li>\n<li>USDA FoodData Central: <em>Purslane, raw<\/em>.<\/li>\n<li>ASPCA Animal Poison Control: <em>Toxic and Non-toxic Plants: Purslane.<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Portulak (Portulaca oleracea) Botanischer Name Portulaca oleraceaPortulakgew\u00e4chse (Portulacaceae) Verwendet wird Bl\u00e4tter und junge Trieberoh, ged\u00fcnstet oder eingelegt Geschmack S\u00e4uerlich, leicht salzigsaftig und knackig Herkunft Vermutlich Orient und Indienheute weltweit verbreitet Bekannt f\u00fcr Omega-3 im Blattgem\u00fcsemehr ALA als die meisten Salate Saison Juni bis SeptemberSommerwildkraut, w\u00e4rmeliebend Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der<\/p>",
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