Petals yellow, obovate; Stamens and anthers yellow; Ovary glabrous. Capsule ovoid; The seeds are small, oblique spherical, dark brown and shiny. The flowering period is from May to August, and the fruiting period is from June to September.
Portulaca oleracea, as a wild vegetable, has been eaten by China people for a long time, and it does have a unique flavor. In summer and autumn, if the leaves are tender and juicy, remove the roots, wash them and blanch them, then gently squeeze out the juice, and add seasonings and condiments such as salt, rice vinegar, soy sauce, ginger, garlic and sesame oil to serve as cold dishes, which are delicious, smooth and delicious.
You can also make pancakes and steamed vegetables with stuffing. People in many parts of our country still have the habit of washing, scalding, chopping, drying and storing purslane as winter vegetables.
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It is produced all over China. Love fertile soil, drought and waterlogging tolerance, strong vitality. It is born in vegetable garden, farmland and roadside, and is a common weed in the field. Widely distributed in temperate and tropical regions of the world. The whole herb is used as medicine, which has the functions of clearing heat, promoting diuresis, detoxicating, reducing swelling, diminishing inflammation, quenching thirst and diuresis. The seeds are bright; Can also be used as veterinary drugs and pesticides; Tender stems and leaves can be used as vegetables, taste sour and are also good feed.
Portulaca oleracea is rich in nutrients such as dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B and vitamin C. Portulaca oleracea has outstanding nutritional characteristics, and its ω-3 fatty acid content is higher than that of people and plants. Omega-3 fatty acids can inhibit the absorption of bile acids, reduce blood cholesterol concentration and improve the elasticity of blood vessel wall, which is very beneficial to the prevention and treatment of cardiovascular diseases.
Portulaca oleracea can be eaten raw or cooked, and the soft stems can be cooked like spinach. But if you are not used to its strong taste, don't use too much. The leaves at the top of Portulaca oleracea stem are soft and can be cooked like watercress. They can be used to make soups or sauces, mayonnaise and stews. Portulaca oleracea can be cooked with shredded radish or mashed potatoes, or with onions or tomatoes, and its stems and leaves can be pickled with vinegar.
References:
Baidu encyclopedia-purslane