In the Mediterranean, when in the heart of the summer all wild greens arc dry and yellowish-brown in colour and thistles in blossom, a small plant with fleshy, reddish stems and thick succulent leaves is also in blossom.
You can find it in gardens, under tomato, red pepper and marrow beds.
It is not known when this plant first naturalized in the Mediterranean.
However, it was known to ancient Greeks since we have more than a dozen references in our hands today from Dioscurides, Galenus (Galen), and Pliny.
The latter says that purslane can be used as "charm against all evil" Agapios Monachos the Cretan (15th C.
AD) wrote, "It is cold and astringent.
The cultivated purslane is better than the wild; it stops stomach burning and Booths the intestines...
" When consumed with food of high acidity, it can not be digested easily.
It combines best with basil, garlic, cress, and piquant greens.
" Dioscurides used purslane for ailments of the stomach and eyes.
Galinus speaks of the excellent medicinal properties of purslane's juice.
Currently, purslane is used in salads and rarely as medicine.
In spite of this, recent medical research in Europe and the USA proved that the purslane is rich in linoleic acid which is cardiotonic.
Collect the tender purslane leaves and sprigs from locations that are in shade and with ample moisture.
You can also find this plant in bunches in Mediterranean fruit markets.
Keep refrigerated for 3-4 days.
Purslane grows in fields, flower pots and gardens all over Greece, Spain, Italy, Egypt, Morocco, Turkey, and India.
It also grows from seeds.
Sow from April to May and you will be able to collect three weeks later.
Chop finely and mix with tomatoes, cucumbers, rocket, onion and feta cheese for a very tasty salad.
Purslane and yogurt is a refreshing salad popular in Turkey.
A tasty dish is also chicken with fresh courgettes in tomato sauce mixed with purslane.