Portulaca oleracea L. is the most common wild vegetable in rural fields, also known as: Ma Amaran's Bielu of Famous Doctors, Five-element grass, Illustration of Materia Medica, Compendium of Materia Medica, and long-lived vegetable, Compendium of Materia Medica, nine lions grass (there are also names such as Equisetum, Equisetum, Hemp Rope and Grasshopper among the people, and the dialects vary from place to place, and the names are different in your place. You can leave a message in the comment area. ) annual herb, the whole plant is hairless. The stems are recumbent, spreading on the ground, and the branches are light green or reddish. Leaves alternate, flat, thick, horse-toothed, dark green above, light green or reddish below; Petiole is thick and short.

Li Shizhen said: Its leaves are next to each other and look like horse's teeth, but its nature is slippery like amaranth, hence the name Portulaca oleracea. Commonly known as the big leaf is pure auricularia, and the small leaf is amaranth, also known as nine lions grass. Its durability is hard to dry, so it is called long life. "Xuanyuan Shu Treasure Theory" and "Eight Grass Lingbian Chapter" both named the horse tooth as dragon bud, also known as Wufangcao, which also has the meaning of five elements. The picture below shows the records of 11 diseases of purslane in Compendium of Materia Medica.

Portulaca oleracea L. grows rapidly, has strong vitality, is drought-resistant and easy to survive. The unplugged Portulaca oleracea L. can survive tenaciously as long as it encounters a rain for 6-7 days, so people also call it "longevity vegetable".

Although it is a humble wild vegetable, it is rich in nutrition, and eating it often is very beneficial to people's health.

The stems and leaves of Swertia macrophylla can be eaten, cold-mixed, fried, made into soup, etc. It is thick and juicy, fresh and tender, and has good nutritional value.

it grows naturally in the wild, and is watered with high curative value, which restores the natural flavor. Purslane with garlic paste:

1. The fresh-picked purslane is green in color, plump and juicy. Wash it and steam it on the pot.

2. Steam for about 1 minutes, turn off the fire, take it out and put it in a cold water basin; Squeeze out water and drain it;

3. Chop and put in a bowl for later use;

4. Mash garlic with a stone mortar masher (garlic jar) and mash it into garlic for later use. The garlic mashed with this most primitive tool has a taste and keeps the spicy taste of garlic.

5. Add appropriate amount of water to the mashed garlic, pour in sesame oil, and add appropriate amount of salt to make it ready for use;

6. Pour the garlic paste into a bowl and mix well. There is no complicated seasoning, just purslane, garlic paste and salt, which keeps the natural flavor and original flavor.