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Gholu / घोळू / Common Purslane / Portulaca oleracea L

Local Name: Gholu / घोळू

Common Name: Common Purslane

Botanical Name: Portulaca oleracea L

Gholu / घोळू / Common Purslane / Portulaca oleracea L

Status & Habitat

  • Habitat: Herb

  • Occurrence: Tropical and temperate areas that are disturbed and undisturbed

  • Season of Availability: Warmer parts of the year

  • Geography: North Africa, the Middle East, and the Indian subcontinent

  • Method of Propagation: Seed propagation

  • Part used for Propagation: Seeds

Edible Parts

  • Edible Parts: Leaves

  • Can be Eaten Raw: Yes

Method of Consumption

  • 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 & Medicinal Benefits

  • Nutritional Benefit: Rich in vitamin E and C.

  • Medicinal Benefit: Helps treat bleeding disease, fever, headache, stomache and earache.

Tribal Wisdom

  • 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.

Recipes

  • Tribal Recipe: 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 5-6 minutes, stirring often. Serve with rice or roti.