There are no herbal formulas using purslane known to this writer.  It is possible that formulas using purslane exist, but the research for this paper did not come across any.  Nor is there any reference to purslane in any of Dr. Christopher’s books or formulas.  

 

Though purslane had been used around the world for thousands of years, its use and popularity somewhat died out in the 1900’s, at least in this country.   This might be the reason why it is not mentioned in many herb books from recent years.   It is now starting to get popular again, and is now being mentioned in herb books from the last few years, as well as in articles on the Internet.

 

And while the vitamins, minerals, and other chemical constituents of purslane make it a valuable medicinal aid in treating or preventing a wide variety of ailments and conditions in the human body, still it appears that purslane’s use historically has been mostly culinary, as a wonderful nutritious food.  It could, therefore, be classified more as a nutritive herb than as a medicinal one.

 

So, in this light, the benefits of the use of purslane in herbal preparations is more often going to be in recipes, suggested ways of eating and suggested combinations of natural foods, rather than in herbal formulas for specific medicinal use.

 

Again in The Green Pharmacy , James Duke discusses how important magnesium is for muscles, bones, and connective tissues, and that leafy green vegetables are a good source of magnesium.  Mr. Duke recommends making salads with fresh greens such as purslane, spinach and lettuce for building up magnesium levels in the body.  He also stresses that fresh greens like purslane, lambsquarters and watercress might help relieve depression, as they are high in the antipressant mineral lithium.

 

The following recipe for a traditional French sorrel soup, is from the English book Practical Herb Garden:

                                                “Sorrel and Purslane Soup” 

                                                1 tbs. olive oil

                                                1 medium onion, chopped

                                                2 cloves garlic, crushed

                                                225 g (8 oz.) sorrel leaves

                                                50 g (2 oz.) purslane leaves

                                                225 g (8 oz.) potatoes, peeled and diced

                                                1.2 litres (2 pints/5 cups) water

                                                salt, pepper and a dash of grated nutmeg

                                                                        (Serves 4-6)

                                   

Heat the oil in a large pan, add the onion and garlic and cook

                                    gently for 5 minutes, until soft but not browned.  Add the

                                    sorrel, purslane and potato and stir over a low heat for a

                                    further 2-3 minutes.  Season with salt, pepper and a little

                                    grated nutmeg, pour in the water, bring to the boil then

                                    simmer for about 15 minutes until the potatoes are tender.

                                    Cool slightly, then liquidize the soup in a blender or

                                    food processor, and reheat before serving. (27)

 

“Wildman” Steve Brill also has many ideas for culinary uses of purslane, as mentioned in his book Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places.  “The stems and leaves of purslane have a wonderful sweet-sour flavor – great raw in salads.  Purslane is mucilaginous, slightly thickening soups, the same as okra.  You can also bread purslane stems and put them in casseroles, and purslane stems make great pickles.”  “…I use the tasty seeds as a cereal, in granola, as a substitute for poppy seeds, or group into flour and used with whole-grain flour.” (28)