Ten women, nine wet, this thing is eaten two mouthfuls a day, draining dampness, removing acne, reducing melanin, and nourishing hair.
Purslane, commonly known as purslane or pigweed, also known as longevity vegetable, is a wild vegetable eaten in the summer and autumn seasons. It is quite common in rural fields. According to traditional Chinese medicine, purslane has a cold nature, a sweet and sour taste, and enters the heart, liver, spleen, and large intestine meridians. The efficacy of purslane includes clearing heat, detoxification, diuresis, dampness elimination, blood circulation, swelling reduction, blood stasis dispersion, and cooling blood. It can treat dysentery, enteritis, postpartum uterine bleeding, mastitis, and other diseases.
Purslane contains a large amount of potassium salts, has a good diuretic and anti-edema effect; potassium ions can directly act on the blood vessel wall, causing blood vessel dilation, preventing thickening of arterial walls, thereby lowering blood pressure. It also has certain effectiveness against vitiligo. Purslane has strong inhibitory effects on dysentery bacillus, typhoid bacillus, and Escherichia coli, and can be used as an auxiliary treatment for various inflammations, hence known as a “natural antibiotic.”
Purslane can also reduce inflammation, inhibit bacteria, remove acne, its cold nature can be used to treat red swollen pimples and other skin diseases on the skin. Purslane contains protein, fat, various vitamins, and amino acids. Regular consumption of purslane can increase melanocytes and tyrosinase activity in the epidermis. This reduces the production of melanocytes and melanin, making the skin smooth and tender, especially beneficial for treating white hair. It is truly beneficial without harm. Being a vegetable, even in large quantities, it is very safe and worth paying attention to as a medicinal food.
Purslane salad is refreshing and perfect for hot summer consumption!
Recipe:
1. Cut the purslane into sections and wash it clean.
2. Boil water in a pot, add a little salt and oil, then blanch the purslane until it turns bright green, and remove.
3. Wash off the mucilage with clean water several times, drain the water, and put in a large bowl.
4. Crush garlic into a paste, pour it over the purslane, add light soy sauce, salt, vinegar, sesame oil, and olive oil, mix well. For those who like it spicy, you can add some chili!
Do you like purslane salad? Feel free to leave comments!
