fbpx
How To Make An Anti Inflammatory Herbal Jar (Pickled Purslane)

How To Make An Anti Inflammatory Herbal Jar (Pickled Purslane)

Have you ever heard of pigweed? Pigweed, or otherwise known as Purslane and Portulaca Oleracea is a weed with red stems, luscious green leaves, and beautiful yellow flowers.

Purslane is available all over the world from vineyards, fields to roadside cracks. However, this weed is not just a little piece of nature, but it is extremely nutritious and has been used in alternative medicine for many years to treat a variety of health problems including, inflammation.

Similar to other weed-like green vegetables such as watercress and spinach, it can be eaten raw or cooked. Not only does it have a wonderful organic taste that is slightly sour, but it has huge nutritional benefits as it is rich in Vitamin A and C, Magnesium, Manganese, Potassium, Iron, and Calcium. All of which are extremely good for your brain and body so it’s worth adding to your diet.

How to Make An Anti-Imflammatory Herbal Jar - Purslane

Pickled Purslane

Purslane can improve your diet massively, and what is even better for you, is pickled purslane. You might think it’s odd to pickle a weed, but it brings lots of health benefits that you might not know of.

Pickled purslane is used in many countries as herbal medicine as it is an antiseptic, a muscle relaxant, and for anti-inflammatory purposes.

It is referred to in Chinese culture as the “vegetable for long life.” Not only does it give a long life, according to Chinese culture, but it can last nearly a lifetime too if pickled in a jar.

So now, let me tell you a bit more about this wonderful weed and how to make your very own anti-inflammatory jar of pickled purslane at home, so you can get all of the amazing benefits purslane has to offer.

How to Make An Anti-Imflammatory Herbal Jar - Picking up Purlsane

The health benefits of purslane speak for themselves, here is a breakdown of its nutritional components:

  • 20 kcal
  • 2g protein
  • 3g carbohydrates
  • 65g calcium
  • 2g iron
  • 68g magnesium
  • 494g potassium
  • 1,320g vitamin A
  • 21g vitamin C
  • 13.10g vitamin E

It is common to find purslane in salads, powdered seed, or as an extract in pill form.

It is clear that purslane is high in nutritional benefits but let’s take a closer look at what exactly pickled purslane can do for inflammation.

Purslane has two of the key alkaloids, Oleracone and Oleracimine, which are proven to have anti-inflammatory effects.

How to Make an Anti-Inflammatory Herbal Jar 

  • Pull the plant and roots: To begin you have to pull the whole plant with roots, stem, and leaves. Then, give the whole plant a clean by rinsing it in water to remove all of the excess dirt.
  • Cut the roots: Now, you have to cut the roots, and rinse the stem and leave again to make sure they are extra clean!How to Make An Anti-Imflammatory Herbal Jar - Cutting Purslane
  • Leave to dry: Once the stem and leaves are washed and there is no dirt, place them on a towel for about an hour so they can dry.

How to Make An Anti-Imflammatory Herbal Jar - Cutting Purslane

  • Get your jar ready: To make pickled purslane, you will need a jar where you can store the plant. This can be an old jam jar, or something similar. Once the stem and leaves are dry, you can put them into the jar.
  • Create the brine: The brine is the fluid that will be added to the purslane. This pickles the plant and gives you all those magical anti-inflammatory benefits.How to Make An Anti-Imflammatory Herbal Jar - Jars
  • 1 Washed & Rinsed Purslane, Stems & Leaves
  • 1 ½ Cups of Water
  • 1 ½ Cups of Apple Cider Vinegar
  • 1 Tablespoon Pickling Salt
  • 2 Tablespoons Sugar
  • 1 Clove Garlic, peeled

Instructions:

1. Place the garlic clove into the bottom of the jar. Press the purslane onto the garlic.

2. You’ll need a saucepan to combine the water, vinegar, pickling salt, and sugar. Do this until it comes to a boil.

3. Pour the brine over the purslane in the jar, making sure to cover all the purslane with the brine.

How to Make An Anti-Imflammatory Herbal Jar - Adding Vinegar

4. Close the jar tightly and place it in the refrigerator for at least 3 days before eating.

5. Leave to sit for at least a week to allow the brine to work its magic.

The great thing about this home remedy is it’s easy to make and is a great addition to your healing shelf at home.

To store your pickled purslane you can leave it out of a refrigerator for up to eight months, but if you open it then it must be stored in a refrigerator…

 So just make sure to keep it cool when you decide to use it!

Recipes With Pickled Purslane  

To enjoy eating it you can add it to your meals or simply eat it straight from the jar.

It goes perfectly with meat or fish, or with a simple lunch salad with some vegetables. It depends on what you would prefer, but it goes with lots of different dishes

Here are a few recipe ideas for you to think about:

  • Quinoa, pea, and pickled purslane
  • Courgette salad with tomatoes and pickled purslane.

How to Make An Anti-Imflammatory Herbal Jar - Salad 1

  • Lunch sandwich with ham, cheese, and pickled purslane.
  • A potato salad topped with pickled purslane.
  • Pickled purslane appetizers How to Make An Anti-Imflammatory Herbal Jar - Salad
  • Pickled purslane snack bites.

There are so many options for enjoying this nutritious plant, and if you suffer from inflammation, we hope you will add pickled purslane to your list of home remedies to help.

After all, any little aid to ease pain will make your mind, body, and spirit happy!

You may also like:

How To Prepare Medicinal Pickled Garlic

How you Can Easily Identify Edible Plants and Use Them as Remedies (Video)

10 Most Powerful “Autoimmune Herbs” (Anti-Inflammatory)

How to Make Healing Herbal Honey

How to Make an Alcohol Extraction with Goldenseal to Fight Inflammation

Print Friendly, PDF & Email
Please Spread The Word - Share This Post

22 Comments

  • Laura Erlandson Posted October 2, 2020 1:14 pm

    What do you do with the root. I didn’t see anything after pulling and cutting the root. ? Thank you.

    • The Lost Herbs Posted October 5, 2020 12:19 pm

      Hi Laura,

      Thank you for your comment.
      You remove the roots and once the stem and leaves are dry, you can put them into the jar.

      God bless!

    • Kimipele Posted October 10, 2020 2:26 am

      What do you do with the roots?

      • The Lost Herbs Posted October 13, 2020 11:16 am

        Hi Kimipele,

        Thank you for your comment.
        You remove the roots.

        God bless!

  • Sarah Cunnington Posted October 2, 2020 1:53 pm

    Great recipe. I love purslane, but the idea of pickling it is fantastic. I have tubs of pigweed and chickweed, which I use in salads. Purslane is also a brilliant green mulch keeping other weeds down and keeping the soil moist in times of drought.

    • The Lost Herbs Posted October 5, 2020 12:25 pm

      Hi Sarah,

      Thank you so much for your comment.
      We are glad you like the recipe.

      God bless!

  • Martha Posted October 2, 2020 2:54 pm

    I have seen this plant around. But if I can’t find any to forage, is there a way you buy it?

    • The Lost Herbs Posted October 5, 2020 12:27 pm

      Hi Martha,

      You can try on Esty or Amazon. Sometimes they sell the fresh plant as well.

      God bless!

  • Martha Posted October 2, 2020 2:55 pm

    Where can I buy it?

    • Kimberly Goff Posted October 5, 2020 1:21 pm

      They sell it in the supermarket in Mexico and sometime you can buy it in Latino markets. Most of the time it is easier to forage for it. Grows as a weed in fields and home gardens.

  • Julia Vernon Posted October 2, 2020 3:02 pm

    Where can I buy the purslane? i am planning an herbal garden for next year

  • Irene Rouster Posted October 2, 2020 4:59 pm

    Hi. If water is an ingredient in the brine, why is it important to let the plant dry off from being washed before pickling?

    • The Lost Herbs Posted October 5, 2020 12:29 pm

      Hi Irene,

      You can add directly the plant after you wash it, however, it’s better to leave it do dry properly in case there is more dirt that was not removed with the first wash.
      This way you can see it better after the plant is dry.

      God bless!

  • Roger Posted October 2, 2020 6:35 pm

    Great article. Purslane grows everywhere around my yard and more abundantly in my garden (away from dogs, foot traffic, etc.) so I’ll definitely give this a try!

    • The Lost Herbs Posted October 5, 2020 12:41 pm

      Hi Roger,

      Thank you for your comment.
      We are glad to hear that you like the article.
      Please let us know how the recipe goes.

      God bless!

  • melinda mcenany Posted October 2, 2020 9:01 pm

    I don’t eat sugar, is it necessary for this recipe?

    • The Lost Herbs Posted October 5, 2020 12:42 pm

      Hi Melinda,

      If the taste is ok for you, then definitely you can remove the sugar.
      Or replace it with a healthier alternative.

      God bless!

  • Carolyn Schellenberger Posted October 3, 2020 12:33 pm

    Is this recipe for just one plant? Or is it by weight or any other measurement?

    • The Lost Herbs Posted October 5, 2020 12:47 pm

      Hi Carolyn,

      This recipe requires:
      1 Washed & Rinsed Purslane, Stems & Leaves
      1 ½ Cups of Water
      1 ½ Cups of Apple Cider Vinegar
      1 Tablespoon Pickling Salt
      2 Tablespoons Sugar
      1 Clove Garlic, peeled

      But you can always adjust the quantities according to your taste and needs.

      God bless!

  • Amelia Posted October 3, 2020 4:41 pm

    I see many people searching for this herb. I have a surplus of seeds I save from my plants and am happy to share with others. Contact me for details at generationsfarming@yahoo.com or on my Facebook page Generations Farm Skiatook

  • Kimberly Goff Posted October 5, 2020 1:23 pm

    Could it be done as a natural ferment? The bacterial content would make it even healthier.

    • The Lost Herbs Posted October 6, 2020 6:35 am

      Hi Kimberly,

      Thank you for your comment.
      Yes, you can definitely ferment purslane as well.

      God bless!

Add Comment

Your email address will not be published. Required fields are marked *

I accept the Privacy Policy