If the fresh purslane only wants to be preserved for a few days, it can be put in a fresh-keeping bag and then stored in the fruit and vegetable layer of the refrigerator. There is no problem in keeping it for three days. When storing, be careful not to put purslane near the inner wall of refrigerator to prevent freezing.

2, dry preservation:

If you want to preserve purslane for a long time, you can dry it and preserve it; Direct exposure to the sun is difficult to dry thoroughly, and it is easy to rot if it is not made well, because the meat of Portulaca oleracea is relatively thick, which can be carried out through the following steps:

Cut off the old part of the root of Portulaca oleracea with scissors, remove the yellow leaves, rotten leaves, soil and roots, and then put them in water to wash them thoroughly.

Boil the water in the pot and blanch the purslane in boiling water until it turns green.

Take out the purslane with a funnel spoon, drain it in a drain basket, and squeeze out a little water by hand.

Put the drained purslane into a flat bamboo basket. If not, please use plastic. Let it loose to ensure the air circulation at the bottom, and then expose it to the sun. You can also put the cooked purslane on the rope to dry, just like drying pickles in the country.

After the purslane is completely dried, put it in a bag and seal it to prevent it from getting wet. Portulaca oleracea can be preserved for several months. Every time you eat, take out a part and put the rest back.