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Portulaca oleracea (common purslane, also known as little hogweed, or pursley) [3] is an annual (actually tropical perennial in USDA growing zones 10–11) succulent in the family Portulacaceae. Description
Common purslane (Portulaca oleracea) is widely consumed as an edible plant, and in some areas it is invasive. Portulaca grandiflora is a well-known ornamental garden plant. Purslanes are relished by chickens. Some Portulaca species are used as food plants by the larvae of some Lepidoptera species including the nutmeg moth (Hadula trifolii).
Portulaca quadrifida, known as pusley, wild purslane, chicken weed (or chickenweed), single‑flowered purslane, small‑leaved purslane and 10 o'clock plant, is a species of flowering plant in the genus Portulaca, possibly native to Africa, but certainly widespread over the Old World Tropics, and introduced elsewhere. [2]
A splash, or about a tablespoon, of heavy cream can make a huge difference and contains about 51 calories and 5 grams of fat. By comparison, a tablespoon of butter is roughly 100 calories and 11 ...
Purslane: Portulaca oleracea: Kona-Ximolu Tropical spiderwort: Commelina benghalensis: Xoru-Pokmou Hound's Berry: Solanum nigrum: Arrowleaf Sida: Sida rhombifolia: Bhringraj False Daisy: Eclipta alba: Ul Kosu Stink lily: Amorphophallus paeoniifolius: Methi Xaak Fenugreek greens: Trigonella foenum-graecum: Piaz Xaak Tree onion: Nohoru Xaak ...
Common purslane (Portulaca oleracea) Broadleaf dock (Rumex obtusifolius) Yellow woodsorrel (Oxalis stricta) ... Seeds can make new weeds! Bare soil areas often produce more weeds. Remove the weeds ...
A variation made with purslane (glistrida in Greek) may be called glistrida me yiaourti, meaning 'purslane and yogurt salad', rather than tzatziki. One simple recipe calls for purslane, olive oil, red wine vinegar and dill. [17] Another is made with purslane, mint, cilantro, parsley and ground coriander, along with the standard yogurt-cucumber ...
Collard greens is enjoyed by Kashmiri people and they have their own versions of cooking the same with cottage cheese, mutton or chicken. Nunnar, purslane. [327] Bhat haakh, also known as Sabz Haakh. Bhat is Kashmiri for Pandit. Haakh is eaten by everyone in Kashmir, but is a Kashmiri Pandit specialty. [328] Dagith haakh, mashed collard greens.