Gemüse-Portulak (Madeira Plants Caryophyllales)

Gemüse-Portulak

Portulaca oleracea

Zusammenfassung ⁸

Der Portulak (Portulaca oleracea), auch Gemüse-Portulak oder Sommerportulak genannt, ist eine Pflanzenart aus der Gattung Portulak (Portulaca). Sie ist in den gemäßigten Zonen weltweit verbreitet und wird gelegentlich als Gemüse oder Gewürz verwendet.

Ecology ⁹

Compared to other common crops, P. oleracea is more tolerant of pests due to its waxy cover, which protects the plant from insects and diseases. In some instances, P. oleracea is even known to have antifungal properties. However some phytotoxic metabolites of Drechslera indica, a fungus, can cause necrosis on purslane. Dichotomophthora portulacae, another fungus, can cause stem rot.

Schizocerella pilicornis and Hypurus bertrandi are known to feed on Portulaca oleracea. In some instances, they may help control the competitiveness of P. oleracea to prevent weed infestation in fields where P. oleracea is not wanted, however, they do not stop it from growing completely.

Soil salinity ⁹

Soil salination on agricultural soils can cause a decrease in crop yields, and it is no longer possible to grow salt-sensitive species on that soil. Purslane has a high tolerance for salt toxicity, making it suitable for cropping in areas where irrigation is carried out with water with high chloride-based salinity.

Purslane can remove salt from the cultivation medium under saline conditions. As an intercrop or during one growing season, it can remove 210 kg/ha of chloride and 65 kg/ha of sodium when cultivated at 6.5 dS *m⁻¹, allowing growth of salt-sensitive plants on saline soils. Purslane has a positive effect on companion plants in salty conditions, such as tomatoes.

Culture ⁹

Archaeobotanical finds are common at many Mediterranean prehistoric sites. In historic contexts, seeds have been retrieved from a protogeometric layer in Kastanas, as well as from the Samian Heraion dating to the 7th century BC. In the 4th century BC, Theophrastus names purslane, andrákhne (ἀνδράχνη), as one of the several summer pot herbs that must be sown in April (Enquiry into Plants 7.1.2). As Portulaca it figures in the long list of comestibles enjoyed by the Milanese given by Bonvesin de la Riva in his "Marvels of Milan" (1288).

In antiquity, its healing properties were thought so reliable that Pliny the Elder advised wearing the plant as an amulet to expel all evil (Natural History 20.210).

Verdolaga, the Spanish word for purslane, is a nickname for South American football clubs with green-white schemes in their uniforms, including Colombia's Atletico Nacional and Argentina's Ferrocarril Oeste.^{[citation needed]}Afro-Colombian singer Totó la Momposina sings a song entitled “La Verdolaga.”

Culinary ⁹

All parts of purslane are edible raw, or cooked. The seeds can be eaten raw or used to make flour.

The plant may be eaten as a leaf vegetable. William Cobbett noted that it was "eaten by Frenchmen and pigs when they can get nothing else. Both use it in salad, that is to say, raw". It has a slightly sour and salty taste and is eaten throughout much of Europe, North Africa, the Middle East, Asia, and Mexico. The stems, leaves, and flower buds are all edible raw, or cooked. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews. The sour taste is due to oxalic and malic acid, the latter of which is produced through the crassulacean acid metabolism (CAM) pathway that is seen in many xerophytes (plants living in dry conditions), and is at its highest when the plant is harvested in the early morning.

Aboriginal Australians use the seeds of purslane to make seedcakes. Greeks, who call it andrákla (αντράκλα) or glistrída (γλιστρίδα), use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil. They add it to salads, boil it, or add it to casseroled chicken. In Turkey, besides being used in salads and baked pastries, it is cooked as a vegetable similar to spinach or is mixed with yogurt to form a tzatziki variant. In Egypt, it is also cooked like spinach as a vegetable dish, but not in salads.^{[citation needed]}
In Kurdistan, people commonly make a kind of soup from it called palpina soup (شۆربای پەڵپینە). In the Alentejo region of Portugal, purslane is used for cooking a traditional soup (sopa de beldroegas) which is topped with soaked bread, poached eggs, and/or goats' cheese. In Mexico and the American Southwest, the plant is consumed as "verdolagas."

Summary ⁹

Portulaca oleracea (common purslane, also known as little hogweed, or pursley) is an annual (actually tropical perennial in USDA growing zones 10–11) succulent in the family Portulacaceae.

Sources and Credits

no rights reserved, uploaded by 葉子
AnRo0002, no known copyright restrictions (public domain), http://commons.wikimedia.org/wiki/File:20140828Portulaca_oleracea.jpg
AnRo0002, no known copyright restrictions (public domain), http://commons.wikimedia.org/wiki/File:20150727Portulaca_oleracea2.jpg
Cbaile19, no known copyright restrictions (public domain), http://commons.wikimedia.org/wiki/File:Portulaca_oleracea,_2022-06-18,_South_Side,_01.jpg
(c) Ton Rulkens, some rights reserved (CC BY-SA), http://commons.wikimedia.org/wiki/File:Portulaca_oleracea_(tonrulkens).jpg
(c) Ayotte, Gilles, 1948-, some rights reserved (CC BY-SA), http://commons.wikimedia.org/wiki/File:Portulaca_oleracea_15-p.bot-portu.oler-24.jpg
(c) Luis Fernández García, some rights reserved (CC BY-SA), http://commons.wikimedia.org/wiki/File:Portulaca_oleracea_20110818a.jpg
Adapted by Stephan Pflume from a work by (c) Wikipedia, some rights reserved (CC BY-SA), https://de.wikipedia.org/wiki/Portulaca_oleracea
(c) Wikipedia, some rights reserved (CC BY-SA), https://en.wikipedia.org/wiki/Portulaca_oleracea

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