Pictures of Portulaca oleracea are as follows:

Portulaca oleracea (scientific name: Portulaca oleracea? L.) is an annual herb, glabrous throughout. Stem procumbent, ambulatory spreading, branches light green or dark reddish. Leaves alternate, blades flattened, plump, horse-toothed, dark green above, light green or dark reddish below; petiole stout. Flowers sessile, blooming at noon; bracts leaflike; sepals green, galeate; petals yellow, obovate; stamens anthers yellow; ovary glabrous. Capsule ovoid; seeds minute, obliquely spherical, black-brown, glossy. Fl. May-Aug, fr. June-Sept.

Expanded Information:

It is produced in all parts of North and South China. Prefer fertile soil, drought-resistant and flood-resistant, strong living force, born in vegetable gardens, farmland, roadsides, as a common weed in the field. It is a common weed in fields. It is widely distributed in temperate and tropical areas all over the world. The whole grass for medicinal purposes, there are heat and dampness, detoxification and swelling, anti-inflammatory, quenching thirst, diuretic effect; seeds bright eyes; can also be used as veterinary drugs and pesticides; young stems and leaves can be used as a vegetable, acidic, but also a very good feed.

Amaranth is rich in dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron and vitamin E, carotene, vitamin B, vitamin C and other nutrients. Amaranth has an outstanding feature in nutrition, its omega-3 fatty acid content is higher than that of human and plants. omega-3 fatty acid can inhibit the absorption of bile solid acid in human body, reduce the concentration of blood cholesterol, improve the elasticity of blood vessel wall, which is very favorable for the prevention and treatment of cardiovascular diseases.

Amaranth can be eaten raw or cooked, and the soft stems can be cooked like spinach. But don't use too much if you're not used to its strong flavor. The leaves at the top of the amaranth stems are soft enough to be cooked like dulse and can be used in soups or for salsas, mayonnaise and stews.

Marjoram can be made with grated turnip or mashed potatoes, or cooked with onions or tomatoes, and its stems and leaves can be eaten pickled in vinegar.

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