- Non-toxic but not very delicate
- Do not consume in large quantities
- Do not confuse it with its close relative, the summer purslane
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Blossoms so colorful and beautiful that the eyes leap for joy… The purslane is particularly captivating with its blossoms. It is not uncommon for gardeners to come up with the idea of eating this plant with 'skin and hair'. But is that completely harmless?
Purslane croissants are a treat for bees, less so for humans
Non-toxic but not very delicate
This not hardy summer flower, which is suitable both for the perennial border and in tubs, for example on the terrace, is non-toxic. However, that does not mean that it is enjoyed in large quantities. It is an ornamental plant and not very interesting in terms of taste.
Do not consume in large quantities
If you still feel like the overwintering purslane, try the plant. But you shouldn't eat them in large quantities. It contains, among other things, alkaloids and oxalic acid. Both substances have a harmful effect on the organism in large quantities.
Do not confuse it with its close relative, the summer purslane
Plant lovers who have not exactly studied botany sometimes mistakenly call the summer purslane purslane. But these are two different plants, although they are closely related.
Edible and medicinal flowers and leaves
If you're wondering if your summer purslane is edible, the answer is a resounding yes. The flowers and leaves of this plant are edible and even extremely tasty. The small leaves taste slightly sour and give off a kind of mucus when chewed.
The mucus and other active ingredients have a positive effect on digestion. But not only the digestion benefits from the consumption of this purslane:
- helps with eczema
- works against inflammation
- relieves the burning and itching of mosquito bites and horsefly bites
- helps with burns
- supplies the body with vitamins
- has a preventive effect against heartburn
What can the leaves and flowers be used for?
You can add purslane to salads, but it also tastes great eaten on its own and is not bitter at all. It is also suitable for upgrading quark and soups. Even lightly steamed or blanched, its taste is not to be scoffed at. The closed flower buds (from May) are considered a delicacy in some places and used as a substitute for capers.
tips
Individual flowers often add the finishing touch to dishes such as cold dishes, salads and sweet desserts.