Common Purslane - Portulaca oleracea
Family: Portulacaceae
Names: Purslane, Pusley, Pursley, Pigweed, Little Hogweed, Hogweed, Purslain, Garden Purslain, Red Root, Verdolaga, Wild Portulaca, Khorfeh, Duckweed, Purcelaine, Procelayne (Grete Herballe, 1516), Pourpier
Usage: Culinary, Medical
De portulace. Porcelayne / Ca. CCC.xl. (Grete Herballe, 1526)
POrtulax is a vertuous herbe. It coldeth in ye thyrde degre and moy∣steth in the secōde / and hath vertu to softē and to kele. It is good meate for coleryke folkes that be dyseased with feuers caused of coler. And also for them that be hole / yf it be eaten rawe it is profytable. The wa¦ter of the decoccyon is good to conserue the heate of the inwarde membres. It coleth the heet of feuers / it prouoketh vryne and vnbyndeth ye bely. It prouffyteth agaynst clyftes of the lyppes and fleyenges of the mouthe. Brenne the rote therof in a bras∣sen vessell and make powdre confyct with hony / and anoynte the lyppes therwith / & also it paleth the synsures of lazers anoyn∣ted therwith.
¶ For hote apostumes: A
¶ And yf it be brayed with vyneygre it is good agaynst hote apostumes. The iuce therof with all the herbe is prouffytable agaynst the hurtes of the bowelles / for it soupleth them. And is good to moderate ye vnmoderate flux of the matryce. Howbeit yf it be vsed to moche it marreth the syght and coleth the body / & letteth the coleryke vomyte / and habytacyon of woman. The sayd herbe chawed with a lytell vyneygre stoppeth the bledynge at the nose / and swa¦geth the brennynge of the stomake caused of coler. It is good agaynst feuers yf a playster therof be layde to the stomake wt a lytell vyneygre. It healeth ye tothe ache yf it be chawed / and healeth blaynes yf it be brused and layde theron.
¶ For payne of the reynes. B
¶ The iuce therof is good agaynst payne of the reynes and of the bladder / & restray¦neth the floures or menstrues in women. Water therof is good for bledynge emor∣roydes.
The sea Purcelayne flowreth in Iuly. (A Nievve Herball, 1554)
The Names.
Purcelayne is called in Greke 〈 in non-Latin alphabet 〉: in Latine and in shoppes Portulaca: in Frenche, Pourpier → , or Pourcelaine: in high Douche, Burgel: in base Almaigne, Porceleyne: in English, Purcelayne.
[ 1] The first kinde is called Portulaca satiua, or Hortensis: in Frenche, ← Pourpier → , or Pourcelaine domestique, or cultinée: in high Douche, Heymisch Burgel, or Burtzes∣kraut: in base Almaigne, Roomsche Porceleyne, or tamme Porceleyne: in En∣glish, garden and tame Purcelayne.
[ 2] The seconde kinde is called of the newe writers, Portulaca syluestris: in Frenche, ← Pourpier sauuage: in high Douche, Wildt Burtzel: in base Almaigne, Ghemeyne, or wilde Porceleyne: in English, Wild Purcelayne: but yet this is not that wild Purcelayne, which is described in some copies of Dioscorides, the which is of a hoate nature or complexion.
[ 3] The thirde kinde of Purcelayne of the later writers, is called Portulaca ma∣rina: in Frenche, Pourcelaine de mer▪ in Douch, Zee Porceleyne. This seemeth to be that herbe which the Greekes call 〈 in non-Latin alphabet 〉: the Latinistes, Halimus, especially the seconde kinde described by Plinie.
❀ The Nature.
[ 1.2] The garden and wilde Purcelayne are cold in the thirde degree, and moyst in the seconde.
[ 3] Sea Purcelayne is playnely hoate and drie in the seconde degree.
❀ The Vertues.
[ A] They vse to eate the garden and wild Purcelayne in Salades and meates, as they do Letuce, but it cooleth the blood, and maketh it waterie & nourisheth very litle: yet for all that, it is good for those that haue great heate in their sto∣mackes and inwarde partes.
[ B] The same taken in lyke sort, stoppeth all defluxions and falling downe of humours, and is good for the paynes of the bladder and kidneyes, & it healeth them, albeit they be exulcerated, fret or hurt.
[ C] Purcelayne comforteth the weake inflamed stomacke, & it taketh away the imaginations, dreames, fansies, & the outragious desire to the lust of the body.
[ D] The iuyce of Purcelayne dronken hath the same vertue: also it is good a∣gainst burning feuers, & against the wormes that ingender in the body of man.
[ E] It is good for such as spit blood, it stoppeth the blooddy flixe, the fluxe of the Hemoroides, & al issues of blood. It hath the like vertue being boyled & eaten.
[ F] The iuyce of Purcelayne powred vpon the head with oyle & vineger roset, swageth the head ache comming of heate, or of standing to long in the Sonne.
[ G] The same throwen vp into the mother or matrix, helpeth the burning in∣flammations, exulceratiōs, or gnawing frettings in the same, & powred in by a glister, it is good against the flixe of the guttes & exulceration of the bowelles.
[ H] The leaues of Purcelayne mingled with parched barley meale, and layde to the inflammations of the eyes, easeth the same, and taketh away the hoate swelling: so it is likewise good against S. Antonies fier, called Erysipelas: a∣gainst the heate and payne of the head, and against all hoate inflammations and tumours.
[ I] The same eaten rawe, are good against the teeth being set on edge, or asto∣nied, and it fasteneth them that be loose.
[ K] To conclude, Purcelayne cooleth all that is hoate, wherefore being layde vpon woundes, eyther by it selfe or with the meale of parched barley, it preser∣ueth woundes from inflammation.
[ L] The seede of Purcelayne beyng taken, kylleth and driueth foorth wormes, and stoppeth the laske.
[ M] The Sea Purcelayne is gathered in the sommer, and is of some preserued and kept in vineger for Salade, to be eaten at winter like Capers: for being so eaten, it doth heate and comfort the stomacke, causeth good appetite, or meate lust, and prouoketh vrine.
[ N] If this Purcelayne be Halimus, the roote thereof is good against crampes and drawing awry of sinewes, burstinges and gnawinges in the belly, to be taken in Meade the waight of a dramme. It also causeth Nurses to haue store of milke.
Purcelayne is called in Greke 〈 in non-Latin alphabet 〉: in Latine and in shoppes Portulaca: in Frenche, Pourpier → , or Pourcelaine: in high Douche, Burgel: in base Almaigne, Porceleyne: in English, Purcelayne.
[ 1] The first kinde is called Portulaca satiua, or Hortensis: in Frenche, ← Pourpier → , or Pourcelaine domestique, or cultinée: in high Douche, Heymisch Burgel, or Burtzes∣kraut: in base Almaigne, Roomsche Porceleyne, or tamme Porceleyne: in En∣glish, garden and tame Purcelayne.
[ 2] The seconde kinde is called of the newe writers, Portulaca syluestris: in Frenche, ← Pourpier sauuage: in high Douche, Wildt Burtzel: in base Almaigne, Ghemeyne, or wilde Porceleyne: in English, Wild Purcelayne: but yet this is not that wild Purcelayne, which is described in some copies of Dioscorides, the which is of a hoate nature or complexion.
[ 3] The thirde kinde of Purcelayne of the later writers, is called Portulaca ma∣rina: in Frenche, Pourcelaine de mer▪ in Douch, Zee Porceleyne. This seemeth to be that herbe which the Greekes call 〈 in non-Latin alphabet 〉: the Latinistes, Halimus, especially the seconde kinde described by Plinie.
❀ The Nature.
[ 1.2] The garden and wilde Purcelayne are cold in the thirde degree, and moyst in the seconde.
[ 3] Sea Purcelayne is playnely hoate and drie in the seconde degree.
❀ The Vertues.
[ A] They vse to eate the garden and wild Purcelayne in Salades and meates, as they do Letuce, but it cooleth the blood, and maketh it waterie & nourisheth very litle: yet for all that, it is good for those that haue great heate in their sto∣mackes and inwarde partes.
[ B] The same taken in lyke sort, stoppeth all defluxions and falling downe of humours, and is good for the paynes of the bladder and kidneyes, & it healeth them, albeit they be exulcerated, fret or hurt.
[ C] Purcelayne comforteth the weake inflamed stomacke, & it taketh away the imaginations, dreames, fansies, & the outragious desire to the lust of the body.
[ D] The iuyce of Purcelayne dronken hath the same vertue: also it is good a∣gainst burning feuers, & against the wormes that ingender in the body of man.
[ E] It is good for such as spit blood, it stoppeth the blooddy flixe, the fluxe of the Hemoroides, & al issues of blood. It hath the like vertue being boyled & eaten.
[ F] The iuyce of Purcelayne powred vpon the head with oyle & vineger roset, swageth the head ache comming of heate, or of standing to long in the Sonne.
[ G] The same throwen vp into the mother or matrix, helpeth the burning in∣flammations, exulceratiōs, or gnawing frettings in the same, & powred in by a glister, it is good against the flixe of the guttes & exulceration of the bowelles.
[ H] The leaues of Purcelayne mingled with parched barley meale, and layde to the inflammations of the eyes, easeth the same, and taketh away the hoate swelling: so it is likewise good against S. Antonies fier, called Erysipelas: a∣gainst the heate and payne of the head, and against all hoate inflammations and tumours.
[ I] The same eaten rawe, are good against the teeth being set on edge, or asto∣nied, and it fasteneth them that be loose.
[ K] To conclude, Purcelayne cooleth all that is hoate, wherefore being layde vpon woundes, eyther by it selfe or with the meale of parched barley, it preser∣ueth woundes from inflammation.
[ L] The seede of Purcelayne beyng taken, kylleth and driueth foorth wormes, and stoppeth the laske.
[ M] The Sea Purcelayne is gathered in the sommer, and is of some preserued and kept in vineger for Salade, to be eaten at winter like Capers: for being so eaten, it doth heate and comfort the stomacke, causeth good appetite, or meate lust, and prouoketh vrine.
[ N] If this Purcelayne be Halimus, the roote thereof is good against crampes and drawing awry of sinewes, burstinges and gnawinges in the belly, to be taken in Meade the waight of a dramme. It also causeth Nurses to haue store of milke.
WHite Beets are good for the Liver and for the Spleen, are abstercine. Pur∣slane doth abate the ardor of lasciviousness, and mittigates heat in the inward parts of the head and eyes: if preserved in brine, it heats and purges the stomach; it is cold in the third de∣gree, and moist in the second.
Kit-keys, Crucifex, Pease or Purslane pickled. (The Compleat Cook, 1664)
Take any of the aforesaid, and lay them in as much Wine as Water, with a little Salt, then boil them after this, put them in∣to a Pot, and cover them with Vinegar made of White wine.
Purslain pickled. (The English And French Cook, 1674)
Gather them at their full growth, but not too old, parboil them and keep them in
White wine Vinegar and Sugar.
To pickle Pursla•e to keep all the year. (The Cook's Guide, 1664)
TAke the biggest stalks picked clean, the• strew bay-salt first into your pot, and then th• stalks of Purslane, and then salt again, so do ti•l your pot be full, then tye it up close and keep it cool.
Purslane
1 cup Vinegar (apple cider preferred)
1/2 cup water
2 tbsp. sugar or honey
Modern recipes add 1 onion sliced, 1 tsp. salt, 1/2 tsp. each cumin, coriander and mustard seeds, and three whole allspice.
Use only the thickest part of the purslane stems- Wash the purslane. Pinch off the clusters of leaves and any stems that are too skinny to pickle (these are great added to soup as a nautral thickener or on salad).
Chop the thicker purslane stems into pieces approximately 1 1/2-2 inches long.
Combine the vinegar, water, sugar or honey, salt and spices in a medium pot. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes to release the flavors of the spices.
If you are following the modern version, layer purslane and onions and brine in jars, until you are unable to add more. Pour the hot brine over the purslane stems. The liquid should completely cover them, but still, have at least 1/2 an inch of space between the surface of the brine and the rims of the jars.
Screw on the lids, hot water bath them. Let sit at least a week, but the longer the better.
Sources
Early English Books Online Text Creation Partnership. 2011. The Grete Herball Whiche Geueth Parfyt Knowlege And Vnderstandyng Of All Maner Of Herbes [And] There Gracyous Vertues Whiche God Hath Ordeyned For Our Prosperous Welfare And Helth, For They Hele [And] Cure All Maner Of Dyseases And Sekenesses That Fall Or Mysfortune To All Maner Of Creatoures Of God Created, Practysed By Many Expert And Wyse Maysters, As Auicenna [And] Other. [Et]C. Also It Geueth Full Parfyte Vnderstandynge Of The Booke Lately Prentyd By Me (Peter Treueris) Named The Noble Experiens Of The Vertuous Handwarke Of Surgery.. [online] Available at: <http://name.umdl.umich.edu/A03048.0001.001> [Accessed 4 August 2020].
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Quod.lib.umich.edu. 2020. The English And French Cook Describing The Best And Newest Ways Of Ordering And Dressing All Sorts Of Flesh, Fish And Fowl, Whether Boiled, Baked, Stewed, Roasted, Broiled, Frigassied, Fryed, Souc'd, Marrinated, Or Pickled; With Their Proper Sauces And Garnishes: Together With All Manner Of The Most Approved Soops And Potages Used, Either In England Or France. By T. P. J. P. R. C. N. B. And Several Other Approved Cooks Of London And Westminster.. [online] Available at: <https://quod.lib.umich.edu/e/eebo2/A53974.0001.001/1:3.11.35?c=eebo;c=eebo2;g=eebogroup;rgn=div3;view=fulltext;xc=1;q1=cookbook> [Accessed 4 August 2020].
Quod.lib.umich.edu. 2020. The Cook's Guide: Or, Rare Receipts For Cookery Published And Set Forth Particularly For Ladies And Gentlwomen; Being Very Beneficial For All Those That Desire The True Way Of Dressing Of All Sorts Of Flesh, Fowles, And Fish; The Best Directions For All Manner Of Kickshaws, And The Most Ho-Good Sawces: Whereby Noble Persons And Others In Their Hospitalities May Be Gratified In Their Gusto's. Never Before Printed. By Hannah Wolley.. [online] Available at: <https://quod.lib.umich.edu/e/eebo/A66843.0001.001/1:6.2?g=eebogroup;rgn=div2;submit=Go;subview=detail;type=simple;view=fulltext;xc=1;q1=purslane> [Accessed 4 August 2020].
