• portulaca


      Portulaca is a wild plant rich on vitamin C that can be taken as salad in order to flavor vegetable soups or fried in batter, cooked in oven or to flavor the roast potatoes, according to a Sicilian receipt and the leaves could be conserved in vinegar. In the ancient Egypt the portulaca was known as an medicinal plant in order to cure problems on the excretory system. Portulaca called also “porcelain”, “fat plant” in different region of Italy, “friar herb” in Corsica, “perchiazza” in Apulia or “purcidana” in Sicily. It was called “lattuce of miner” and is one of the components of “mixed salad”.

      Every Italian region has its name in dialect in order to name the plant, that was sold by travelling salesman in the market until the 50th and 60th. La portulaca that often is cultivated in pots, has refreshing, purifying, diuretic, worm killing, anti-fever, expectorant, anti-bacterial, tonic and anti-diabetes effects and is also rich in omega 3. It helps also against diarrhea, acute enteritis, hemorrhoid , hemorrhage after labor, boils, vomit, eczema, heartburn, bee stings, bronchitis and worm. Portulaca is rich on vitamin A, vitamin of the group B, vitamin C, calcium, iron, phosphor, sodium, oxalic acid. The taste is similar to nut and has an acid flavor. It is possible to find the portulaca as an infusion or a tisane.