ITALIAN COOKING AND RECIPES   Authentic And Traditional  Italian Food Recipes
PURSLANE = PORCELLANA Could it be a weed or perhaps a wonderful taste treat? Purslane is both at the same time. For many of us, it arrives as an unwanted visitor. Purslane, is probably in your own garden at this moment but not because you put it there. Purslane is native to India and Iran and it has spread around the world as an edible vegetable and as a weed. A number of countries adopt purslane as a food. Purslane has fleshy delicious leaves and stalks with yellowish flowers.  The stems lay down flat on the ground as they expand from a single root often creating large rugs of leaves. Seeds of purslane are capable of staying viable for 40 years inside the soil. In case you are planning to control purslane the main rule is don't allow it go to seed. A couple of weeks after you detect seedlings, the blossoms and seeds are going to be developed. Additionally plants or plant parts which are uprooted and not extracted can root back in the ground. Purslane will grow almost anywhere from  garden soil to the weakest dry soil. A stone front yard is heaven to purslane. Purslane likes the fine textured soil of seedbeds such as vegetable gardens or  soil parts in pathways. The plant is a great choice for a cottage garden or wildlife field. Similar to various other members from the purslane family group, the plant provides edible leaves which may be consumed all year round. The leaves have a relatively delicate flavour and are ideal included in green salads or other dishes. It's a low-maintenance plant which only requires separating later in the year when it is grow to be too large. It is also rather pest-free, and doesn't seem to get a lot attention from slugs and snails.
Copyright © 2016 www.italiancooking.co. All Rights Reserved.