Description
Farm 28
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Farm 28 / Kam Tin
🔖 Authentication： HKORC Certificate No. : C14014
🌱 Manufacturer Introduction：
Covering an area of 100,000 square feet, it is located in Fung Kat Heung, Kam Tin, Yuen Long. With the aim of growing healthy crops, the public can enjoy high-quality and safe food at a low price, and hope that when purchasing locally grown fruits, the public can understand the importance of reducing carbon emissions on the environment, so as to achieve the goal of human beings and the greater world. Natural complementarity and harmonious coexistence. And in the future, we will grow more different healthy fruits and vegetables to provide customers with choices.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Portulaca oleracea
Chinese Name：馬齒莧 | 瓜子菜
Other Names：Purslane
Product Description：edible
Purslane is often used as a leafy green. The leaves are fleshy, crispy and sticky, and taste slightly sour and salty.
Purslane is a fleshy green succulent with red stems and bright yellow flowers, commonly known as Purslane, and its official botanical name is Purslane. Its leaves are crunchy, nutritious, and have a hint of lemon and pepper, making them an integral part of Middle Eastern cuisine. However, in traditional Chinese medicine, purslane extract has long been used to help clear away heat and eliminate toxins associated with reactive, sensitive and inflamed skin.
Although purslane has historically been considered a nuisance garden weed, modern skin care research has confirmed its wide range of nutritional and skin benefits—in particular, it has strong anti-inflammatory, antioxidant, and nutritive properties , and its ability to trigger In 2010, Dr. Artemis Simopoulos, president of the Center for Genetics, Nutrition and Health in Washington, defined it as a "miracle plant" with a higher content of Omega-3 fatty acids than any other green plant - Universiti Putra Malaysia Putra ) supported this finding in 2012, with the university also stating that this active substance has particularly high antioxidant properties as well as high levels of vitamins E, C and beta-carotene.
Purslane is rich in nutrients, especially vitamins such as vitamin A, vitamin C, and riboflavin, and minerals such as calcium and iron [5]. Its omega-3 fatty acid content ranks first among green leafy vegetables.
Purslane is also called longevity vegetable among the people. Purslane can be eaten cold, stir-fried with shredded pork, or made into soup with eggs and shredded pork. Residents of Yamagata Prefecture, Japan, eat it as a vegetable cold.
In the acute stage of eczema: You can use purslane and herbal medicine to soak and wash the affected area to relieve discomfort.
Note: Long-term care for eczema: You need to apply moisturizing ointment. Choose an ointment that can be used multiple times a day, is safe and effective. Many herbal moisturizing ointments can stop scars or help the skin repair itself, such as kochia, comfrey, angelica, etc., and calendula can also reduce skin inflammation. This type of ointment has no side effects of steroids and has a moisturizing and soothing effect.
Ingredients: 1 tael of purslane, about 2 liters of water.
Preparation method: After washing the medicinal materials, add water, bring the water to a boil over high heat and then turn to low heat. After about half an hour, turn off the heat, remove the medicinal residue, and wait until it cools down (about 38°C) before applying and washing the affected area.
Variety：
Supply Season：The main production period is from August to November every year.
Storage Method：
#Should Be / Avoided：
In ancient times, its healing properties were believed to be so reliable that Pliny the Elder recommended wearing the plant as an amulet to ward off all evil.
Medicinal
Traditional Chinese medicine uses the whole plant from the ground as medicine. It tastes sweet and sour, cold in nature, and non-toxic. It has the functions of clearing heat and detoxifying, dissipating blood and reducing swelling, removing dampness and stopping dysentery, diuresis and moisturizing the lungs, quenching thirst and promoting fluid production. It is mainly used to treat dysentery, carbuncle swelling and poison, ecthyma, thirst and fluid production, urinary obstruction, diphtheria, chronic cough, pinworms, male scrotal eczema, women's vaginal discharge, uterine bleeding, hemorrhoid bleeding, and breast ulcers.
Purslane skin care benefits
Purslane is a non-irritating active that is rich in restorative nutrients and is particularly beneficial for soothing acne, atopic dermatitis, eczema and sensitive skin, helping those who frequently experience skin inflammation or allergic skin reactions.
Advanced Antioxidant | Rich in vitamins A (beta-carotene), B1, B2, C and E (alpha-tocopherol), and glutathione, Ma Chi Xian helps maintain youthful radiance and strengthens skin natural protective barrier. Doing this prevents free radical damage and premature skin aging caused by exposure to pollution and UV rays.
Super Soothing for Skin | As mentioned before, hemp contains the richest plant source of Omega-3 fatty acids - as part of the skin's natural lipids, essential for helping to strengthen barrier function. Additionally, it is a great source of the skin-loving minerals potassium, magnesium, calcium and phosphorus. Taken together, these qualities are essential for helping relieve dry, itchy or inflamed skin, as well as acne.
Anti-Allergy Booster | Ma Chi Xian is rich in catecholamines such as L-methyladrenaline and dopamine, which are known for their anti-allergic properties. It has been reported to have significant improvements in those with facial redness or broken and wide capillaries in their skin.
Purslane is used folklore in Greece for the treatment of constipation and inflammation of the urinary system. Pliny the Elder in ancient Rome believed that purslane was so medicinal that he recommended that everyone wear purslane to ward off evil spirits.
The medical content in the product description is for reference only and cannot be regarded as professional advice. If you need medical help or advice, please consult a professional. See medical statement for details. Some medical content is taken from Wikipedia.
*Edible Compatibility：
With the advancement of science and cooking technology, it is found that purslane is rich in nutrients. If it is used to obtain method, it is crisp and refreshing, unique in flavor, which can be eaten raw or cooked. ,,
Cooking Skills：It has a slightly sour and salty taste and is eaten in much of Europe, North Africa, the Middle East, Asia, and Mexico] The stems, leaves, and buds can be eaten raw or cooked. Purslane can be used fresh in salads, sautéed, or cooked like spinach, and because of its sticky qualities, it's also great in soups and stews.
Specific method: wash the purslane and cut it into sections, then blanch it in boiling water until the color of the water turns green and you can take it out. Pour the purslane through cold water, drain and put it into a plate. Add various condiments, stir evenly and serve.
Note: When blanching purslane, the time should not be too long, otherwise the taste of the vegetables will become worse. In addition, rinse with clean water after scalding, so as to wash away the mucus on the purslane and improve the taste.
Notes：
Dish：
All parts of purslane can be eaten raw or cooked. The seeds can be eaten raw or used to make flour.
The plant is edible as a leafy vegetable.
Greek Purslane Salad
Australian Aboriginals used purslane seeds to make seed cakes. Known to the Greeks as andrákla (αντράκλα) or glistrída (γλιστρίδα), the leaves and stems are served with feta cheese, tomatoes, onions, garlic, oregano and olive oil. They add it to salads, boil it, or add it to chicken casserole.
In Turkey, in addition to being used in salads and baked pastries, it is cooked as a vegetable similar to spinach or mixed with yogurt to form tzatziki sauce.
In Egypt it is also cooked as a vegetable like spinach but is not used in salads. [citation needed] In Kurdistan, it is commonly used to prepare a soup called parpina soup.
In the Alentejo region of Portugal, purslane is used in traditional soups (sopa de beldroegas) topped with soaked bread, poached eggs, and/or goat cheese.
In Mexico and the southwestern United States, the plant is eaten as "verdolagas."
Eczema Hand Herbal Dip
Ingredients: 1 tael of purslane, about 2 liters of water.
Preparation method: After washing the medicinal materials, add water, bring the water to a boil over high heat and then turn to low heat. After about half an hour, turn off the heat, remove the medicinal residue, and wait until it cools down (about 38°C) before applying and washing the affected area.
🥗 Product Category (English)： Purslane
Google Recipe 🔍 :
English CookPad 🍳 :
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🔅 Remark：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
