Gholu / घोळू / Common Purslane / Portulaca oleracea L

Other Names

Status & Habitat

Raw: Yes
Ripe: Yes
Both Raw & Ripe: Yes
Dangerous Form to Consume: N/A
As Food: Seeds eaten raw or cooked; plants may be used in salads or cooked like spinach.
As Medicine: Juice is used to treat bleeding diseases and fever; leaf tea used as a headache and stomachache remedy; leaf juice applied to earaches.
Cooking Method: Seeds eaten raw or cooked; plants may be used in salads or cooked like spinach.
Preservation / Curing Technique: N/A
Does Require Another Plants to be cooked together: No
Souring Agents Required: N/A

Nutritional Benefit: Rich in vitamins E and C.
Medicinal Benefit: Helps treat bleeding disease, fever, headache, stomach ache and earache.

Tribal Wisdom: Juice is used to treat bleeding diseases and fever; leaf tea used as a headache and stomachache remedy; leaf juice applied to earaches.

Tribal Recipe / Usage: Purslane sabji:
Clean the Purslane bunch, remove root portion, and pluck tender stems and leaves. Rinse, pat dry, and chop stems and leaves separately. Sauté onions in 1 tbsp oil for 6-7 minutes. Add minced garlic, chopped green chilies, sauté 1 minute. Add chopped stems, sauté 3-4 minutes, then add Purslane leaves and salt. Cook for 5-6 minutes, stirring often. Serve with rice or roti.