Portulaca oleracea: Difference between revisions

Purslane, raw
Nutritional value per 100 g (3.5 oz)
Energy	84 kJ (20 kcal)
Carbohydrates	3.39 g
Fat	0.36 g
Protein	2.03 g
Vitamins
Vitamins and minerals
Vitamins	Quantity %DV†
Vitamin A	1320 IU
Thiamine (B1)	4% 0.047 mg
Riboflavin (B2)	9% 0.112 mg
Niacin (B3)	3% 0.48 mg
Vitamin B6	4% 0.073 mg
Folate (B9)	3% 12 μg
Vitamin C	23% 21 mg
Vitamin E	81% 12.2 mg
Minerals	Quantity %DV†
Calcium	5% 65 mg
Iron	11% 1.99 mg
Magnesium	16% 68 mg
Manganese	13% 0.303 mg
Phosphorus	4% 44 mg
Potassium	16% 494 mg
Zinc	2% 0.17 mg
Other constituents	Quantity
Water	92.86 g
	Link to USDA Database entry
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Portulaca oleracea
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Order:	Caryophyllales
Family:	Portulacaceae
Genus:	Portulaca
Species:	P. oleracea
Binomial name
	Portulaca oleracea; L.

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Portulaca oleracea (common purslane, also known as little hogweed, or pursley)^[1] is an annual (actually tropical perennial in USDA growing zones 10–11) succulent in the family Portulacaceae.

Description

The plant may reach 40 centimetres (16 inches) in height. It has smooth, reddish, mostly prostrate stems, and the leaves, which may be alternate or opposite, are clustered at stem joints and ends.^[2] The yellow flowers have five regular parts and are up to 6 millimetres (1⁄4 inch) wide. Depending upon rainfall, the flowers appear at any time during the year. The flowers open singly at the center of the leaf cluster for only a few hours on sunny mornings. The tiny seeds^[3] are formed in a pod that opens when the seeds mature. Purslane has a taproot with fibrous secondary roots and can tolerate poor soil and drought.^[4]

The fruits are many-seeded capsules. The seed set is considerable; one plant can develop up to 193,000 seeds.^{[citation needed]} The seeds germinate optimally at a temperature above 25 °C; they are light germinators, with even a soil cover of 5 mm having a negative effect on germination.^{[citation needed]}

Metabolism

P. oleracea is one of the very few plants able to utilize both CAM and C4 photosynthesis pathways, for a long time believed to be incompatible with each other despite biochemical similarities. P. oleracea will switch from C4 to CAM pathways during drought, and there is transcription regulation and physiological evidence for C4-CAM hybrid photosynthesis during mild drought.^[5]

Taxonomy

P. oleracea was recorded in 1753 by Carl Linnaeus in Species Plantarum.^[6] Due to the great variability, a large number of subspecies and varieties have been described as species of their own, but according to other publications, they all fall within the range of variation of P. oleracea. The synonyms P. oleracea subsp. sativa, P. sativa, and P. oleracea var. sativa, which are more common in the literature, refer to a somewhat more robust form in cultivation with larger seeds that cannot be separated from the species. Approximately 40 cultivars of P. oleracea are currently grown.^[7]

The flowering plant, more commonly known as winter purslane (Claytonia perfoliata), is a member of the Montiaceae family and is not closely related.

Etymology

The specific epithet oleracea means "vegetable/herbal" in Latin and is a form of holeraceus (oleraceus).^[8]^[9]

Distribution and habitat

Purslane has an extensive distribution, assumed to be mostly anthropogenic (or hemerochoric),^[10] extending from North Africa and Southern Europe through the Middle East and the Indian subcontinent to Malesia and Australasia. The species status in the Americas is uncertain. In general, it is often considered an exotic weed, but there is evidence that the species was in Crawford Lake deposits (Ontario) in 1350–1539, suggesting that it reached North America in the pre-Columbian era. Scientists suggested that the plant was already eaten by Native Americans, who spread its seeds. How it reached the Americas is currently unknown.^[11]

Ecology

Compared to other common crops, P. oleracea is more tolerant of pests due to its waxy cover, which protects the plant from insects and diseases. In some instances, P. oleracea is even known to have antifungal properties.^[12] However some phytotoxic metabolites of Drechslera indica, a fungus, can cause necrosis on purslane.^[13] Dichotomophthora portulacae, another fungus, can cause stem rot.^[14]

Schizocerella pilicornis and Hypurus bertrandi are known to feed on Portulaca oleracea. In some instances, they may help control the competitiveness of P. oleracea to prevent weed infestation in fields where P. oleracea is not wanted, however, they do not stop it from growing completely.^[15]

Uses

Nutrition

Raw purslane is 93% water, 3% carbohydrates, 2% protein, and contains negligible fat (table). In a 100-gram reference amount, purslane supplies 20 calories, and rich amounts (20% or more of the Daily Value, DV) of vitamin E (81% DV) and vitamin C (25% DV), with moderate content (11–19% DV) of several dietary minerals (table). Purslane is a rich source of alpha-linolenic acid, an essential omega-3 fatty acid.^[18]

Culinary

All parts of purslane are edible raw, or cooked. The seeds can be eaten raw or used to make flour.^[19]

The plant may be eaten as a leaf vegetable.^[20] William Cobbett noted that it was "eaten by Frenchmen and pigs when they can get nothing else. Both use it in salad, that is to say, raw".^[21] It has a slightly sour and salty taste and is eaten throughout much of Europe, North Africa, the Middle East, Asia, and Mexico.^[7]^[22] The stems, leaves, and flower buds are all edible raw, or cooked.^[23] Purslane may be used fresh as a salad,^[24] stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews. The sour taste is due to oxalic and malic acid, the latter of which is produced through the crassulacean acid metabolism (CAM) pathway that is seen in many xerophytes (plants living in dry conditions), and is at its highest when the plant is harvested in the early morning.^[25]

Aboriginal Australians use the seeds of purslane to make seedcakes. Greeks, who call it andrákla (αντράκλα) or glistrída (γλιστρίδα), use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil. They add it to salads, boil it, or add it to casseroled chicken. In Turkey, besides being used in salads and baked pastries, it is cooked as a vegetable similar to spinach or is mixed with yogurt to form a tzatziki variant.^[26] In Egypt, it is also cooked like spinach as a vegetable dish, but not in salads.^{[citation needed]} In Kurdistan, people commonly make a kind of soup from it called palpina soup (شۆربای پەڵپینە). In the Alentejo region of Portugal, purslane is used for cooking a traditional soup (sopa de beldroegas) which is topped with soaked bread, poached eggs, and/or goats' cheese.^[27] In Mexico and the American Southwest, the plant is consumed as "verdolagas."

Soil salinity

Soil salination on agricultural soils can cause a decrease in crop yields, and it is no longer possible to grow salt-sensitive species on that soil. Purslane has a high tolerance for salt toxicity, making it suitable for cropping in areas where irrigation is carried out with water with high chloride-based salinity.^[28]

Purslane can remove salt from the cultivation medium under saline conditions. As an intercrop or during one growing season, it can remove 210 kg/ha of chloride and 65 kg/ha of sodium when cultivated at 6.5 dS *m⁻¹, allowing growth of salt-sensitive plants on saline soils.^[29] Purslane has a positive effect on companion plants in salty conditions, such as tomatoes.^[30]

Culture

Archaeobotanical finds are common at many Mediterranean prehistoric sites. In historic contexts, seeds have been retrieved from a protogeometric layer in Kastanas, as well as from the Samian Heraion dating to the 7th century BC. In the 4th century BC, Theophrastus names purslane, andrákhne (ἀνδράχνη), as one of the several summer pot herbs that must be sown in April (Enquiry into Plants 7.1.2).^[31] As Portulaca it figures in the long list of comestibles enjoyed by the Milanese given by Bonvesin de la Riva in his "Marvels of Milan" (1288).^[32]

In antiquity, its healing properties were thought so reliable that Pliny the Elder advised wearing the plant as an amulet to expel all evil (Natural History 20.210).^[31]

Verdolaga, the Spanish word for purslane, is a nickname for South American football clubs with green-white schemes in their uniforms, including Colombia's Atletico Nacional and Argentina's Ferrocarril Oeste.^{[citation needed]} Afro-Colombian singer Totó la Momposina sings a song entitled “La Verdolaga.”

References

^ "Portulaca oleracea". Integrated Taxonomic Information System. Retrieved 23 June 2020.
^ Hilty, John (2020). "Common Purslane (Portulaca oleracea". Illinois Wildflowers. Retrieved 2018-02-05.
^ Kilpatrick, Judy. "Germinating Portulaca Seeds." Home Guides | SF Gate, http://homeguides.sfgate.com/germinating-portulaca-seeds-39371.html. Accessed 13 November 2019.
^ Lyle, Katie Letcher (2010) [2004]. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them (2nd ed.). Guilford, CN: FalconGuides. p. 28. ISBN 978-1-59921-887-8. OCLC 560560606.
^ Ferrari, Renata C.; Bittencourt, Priscila P.; Rodrigues, Maria A.; Moreno‐Villena, Jose J.; Alves, Frederico R. R.; Gastaldi, Vinícius D.; Boxall, Susanna F.; Dever, Louisa V.; Demarco, Diego; Andrade, Sónia C.S.; Edwards, Erika J.; Hartwell, James; Freschi, Luciano (2019). "C 4 and crassulacean acid metabolism within a single leaf: Deciphering key components behind a rare photosynthetic adaptation". New Phytologist. 225 (4): 1699–1714. doi:10.1111/nph.16265. PMID 31610019.
^ Linnaeus, Carl (1753). Species Plantarum. Sweden: Laurentius Salvius. OCLC 186272535
^ ^a ^b Marlena Spieler (July 5, 2006). "Something Tasty? Just Look Down". The New York Times.
^ Parker, Peter (2018). A Little Book of Latin for Gardeners. Little Brown Book Group. p. 328. ISBN 978-1-4087-0615-2. oleraceus, holeraceus = relating to vegetables or kitchen garden
^ Whitney, William Dwight (1899). The Century Dictionary and Cyclopedia. Century Co. p. 2856. L. holeraceus, prop. oleraceus, herb-like, holus, prop. olus (oler-), herbs, vegetables
^ "Portulaca oleracea (common purslane)". Go Botany. New England Wildflower Society.
^ Byrne, R. & McAndrews, J.H. (1975). "Pre-Columbian puslane (Portulaca oleracea L.) in the New World" (PDF). Nature. 253 (5494): 726–727. Bibcode:1975Natur.253..726B. doi:10.1038/253726a0. S2CID 4171339. Retrieved 29 July 2016.
^ Banerjee, G.; Mukherjee, A. (November 2002). "Biological activity of a common weed - Portulaca oleracea L. II. Antifungal activity". Acta Botanica Hungarica. 44 (3–4): 205–208. doi:10.1556/abot.44.2002.3-4.1. ISSN 0236-6495.
^ Kenfield, Doug; Hallock, Yali; Clardy, Jon; Strobel, Gary (January 1989). "Curvulin and O-Methylcurvulinic acid: Phytotoxic metabolites of Drechslera indica which cause necroses on purslane and spiny amaranth". Plant Science. 60 (1): 123–127. doi:10.1016/0168-9452(89)90052-6. ISSN 0168-9452.
^ Mitchell, J. K. (1986). "Dichotomophthora portulacaeCausing Black Stem Rot on Common Purslane in Texas". Plant Disease. 70 (6): 603b. doi:10.1094/pd-70-603b. ISSN 0191-2917.
^ González, D.; Summers, Charles; Qualset, Calvin (January 1992). "Russian wheat aphid: natural enemies, resistant wheat offer potential control". California Agriculture. 46 (1): 32–34. doi:10.3733/ca.v046n01p32. ISSN 0008-0845.
^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
^ A P Simopoulos (2013). "Common purslane: a source of omega-3 fatty acids and antioxidants". Journal of the American College of Nutrition. 11 (4): 374–382. doi:10.1080/07315724.1992.10718240. PMID 1354675.
^ The Complete Guide to Edible Wild Plants. United States Department of the Army. New York: Skyhorse Publishing. 2009. p. 82. ISBN 978-1-60239-692-0. OCLC 277203364.{{cite book}}: CS1 maint: others (link)
^ Wright, Clifford A. (2012). "Purslane". Mediterranean Vegetables: A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes. Boston, Massachusetts: Harvard Common Press. pp. 276–277. ISBN 978-1-55832-775-7.
^ Cobbett, William (1980). The English Gardener. Oxford: Oxford University Press. p. 126. ISBN 0192812920.
^ Pests in Landscapes and Gardens: Common Purslane. Pest Notes University of California Agriculture and Natural Resources Publication 7461. October 2003
^ Nyerges, Christopher (2017). Foraging Washington: Finding, Identifying, and Preparing Edible Wild Foods. Guilford, CT: Falcon Guides. ISBN 978-1-4930-2534-3. OCLC 965922681.
^ Meus, Jeroen (2021). "Salade met gelakte hondshaai en gebrande asperges" (in Dutch). Dagelijkse Kost. Retrieved 22 May 2021.
^ Harold McGee. On Food and Cooking. Scribner. 2004 edition. ISBN 978-0684800011
^ "Semizotlu Cacık – Hilal'in Mutfağı". Nefis Yemek Tarifleri (in Turkish). 2016-05-28. Retrieved 2017-08-07.
^ "Sopa de Beldroegas". Produtos Tradicionais Portugueses. Retrieved 5 July 2021.
^ Teixeira, M.; Carvalho, I.S. (2008-09-12). "Effects of salt stress on purslane (Portulaca oleracea) nutrition". Annals of Applied Biology. 154 (1): 77–86. doi:10.1111/j.1744-7348.2008.00272.x. ISSN 0003-4746.
^ Kiliç, Cenk Ceyhun; Kukul, Yasemin S.; Anaç, Dilek (2008). "Performance of purslane (Portulaca oleracea L.) as a salt-removing crop". Agricultural Water Management. 95 (7): 854–858. doi:10.1016/j.agwat.2008.01.019. ISSN 0378-3774.
^ Graifenberg, A.; Botrini, L.; Giustiniani, L.; Filippi, F.; Curadi, M. (2003). "Tomato growing in saline conditions with biodesalinating plants: Salsola soda L. and Portulaca oleracea L." Acta Horticulturae (609): 301–305. doi:10.17660/actahortic.2003.609.45. ISSN 0567-7572.
^ ^a ^b Megaloudi Fragiska (2005). "Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity". Environmental Archaeology. 10 (1): 73–82. doi:10.1179/146141005790083858.
^ Noted by John Dickie, Delizia! The Epic History of Italians and Their Food (New York, 2008), p. 37.

External links

[ITIS-1] "Portulaca oleracea". Integrated Taxonomic Information System. Retrieved 23 June 2020.

[2] Hilty, John (2020). "Common Purslane (Portulaca oleracea". Illinois Wildflowers. Retrieved 2018-02-05.

[3] Kilpatrick, Judy. "Germinating Portulaca Seeds." Home Guides | SF Gate, http://homeguides.sfgate.com/germinating-portulaca-seeds-39371.html. Accessed 13 November 2019.

[4] Lyle, Katie Letcher (2010) [2004]. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them (2nd ed.). Guilford, CN: FalconGuides. p. 28. ISBN 978-1-59921-887-8. OCLC 560560606.

[5] Ferrari, Renata C.; Bittencourt, Priscila P.; Rodrigues, Maria A.; Moreno‐Villena, Jose J.; Alves, Frederico R. R.; Gastaldi, Vinícius D.; Boxall, Susanna F.; Dever, Louisa V.; Demarco, Diego; Andrade, Sónia C.S.; Edwards, Erika J.; Hartwell, James; Freschi, Luciano (2019). "C 4 and crassulacean acid metabolism within a single leaf: Deciphering key components behind a rare photosynthetic adaptation". New Phytologist. 225 (4): 1699–1714. doi:10.1111/nph.16265. PMID 31610019.

[6] Linnaeus, Carl (1753). Species Plantarum. Sweden: Laurentius Salvius. OCLC 186272535

[nytimes-7] Marlena Spieler (July 5, 2006). "Something Tasty? Just Look Down". The New York Times.

[8] Parker, Peter (2018). A Little Book of Latin for Gardeners. Little Brown Book Group. p. 328. ISBN 978-1-4087-0615-2. oleraceus, holeraceus = relating to vegetables or kitchen garden

[9] Whitney, William Dwight (1899). The Century Dictionary and Cyclopedia. Century Co. p. 2856. L. holeraceus, prop. oleraceus, herb-like, holus, prop. olus (oler-), herbs, vegetables

[10] "Portulaca oleracea (common purslane)". Go Botany. New England Wildflower Society.

[11] Byrne, R. & McAndrews, J.H. (1975). "Pre-Columbian puslane (Portulaca oleracea L.) in the New World" (PDF). Nature. 253 (5494): 726–727. Bibcode:1975Natur.253..726B. doi:10.1038/253726a0. S2CID 4171339. Retrieved 29 July 2016.

[12] Banerjee, G.; Mukherjee, A. (November 2002). "Biological activity of a common weed - Portulaca oleracea L. II. Antifungal activity". Acta Botanica Hungarica. 44 (3–4): 205–208. doi:10.1556/abot.44.2002.3-4.1. ISSN 0236-6495.

[13] Kenfield, Doug; Hallock, Yali; Clardy, Jon; Strobel, Gary (January 1989). "Curvulin and O-Methylcurvulinic acid: Phytotoxic metabolites of Drechslera indica which cause necroses on purslane and spiny amaranth". Plant Science. 60 (1): 123–127. doi:10.1016/0168-9452(89)90052-6. ISSN 0168-9452.

[14] Mitchell, J. K. (1986). "Dichotomophthora portulacaeCausing Black Stem Rot on Common Purslane in Texas". Plant Disease. 70 (6): 603b. doi:10.1094/pd-70-603b. ISSN 0191-2917.

[15] González, D.; Summers, Charles; Qualset, Calvin (January 1992). "Russian wheat aphid: natural enemies, resistant wheat offer potential control". California Agriculture. 46 (1): 32–34. doi:10.3733/ca.v046n01p32. ISSN 0008-0845.

[FDADailyValues-16] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.

[NationalAcademiesPotassium-17] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

[Simopoulos-18] A P Simopoulos (2013). "Common purslane: a source of omega-3 fatty acids and antioxidants". Journal of the American College of Nutrition. 11 (4): 374–382. doi:10.1080/07315724.1992.10718240. PMID 1354675.

[19] The Complete Guide to Edible Wild Plants. United States Department of the Army. New York: Skyhorse Publishing. 2009. p. 82. ISBN 978-1-60239-692-0. OCLC 277203364.{{cite book}}: CS1 maint: others (link)

[20] Wright, Clifford A. (2012). "Purslane". Mediterranean Vegetables: A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes. Boston, Massachusetts: Harvard Common Press. pp. 276–277. ISBN 978-1-55832-775-7.

[21] Cobbett, William (1980). The English Gardener. Oxford: Oxford University Press. p. 126. ISBN 0192812920.

[22] Pests in Landscapes and Gardens: Common Purslane. Pest Notes University of California Agriculture and Natural Resources Publication 7461. October 2003

[23] Nyerges, Christopher (2017). Foraging Washington: Finding, Identifying, and Preparing Edible Wild Foods. Guilford, CT: Falcon Guides. ISBN 978-1-4930-2534-3. OCLC 965922681.

[24] Meus, Jeroen (2021). "Salade met gelakte hondshaai en gebrande asperges" (in Dutch). Dagelijkse Kost. Retrieved 22 May 2021.

[25] Harold McGee. On Food and Cooking. Scribner. 2004 edition. ISBN 978-0684800011

[26] "Semizotlu Cacık – Hilal'in Mutfağı". Nefis Yemek Tarifleri (in Turkish). 2016-05-28. Retrieved 2017-08-07.

[27] "Sopa de Beldroegas". Produtos Tradicionais Portugueses. Retrieved 5 July 2021.

[28] Teixeira, M.; Carvalho, I.S. (2008-09-12). "Effects of salt stress on purslane (Portulaca oleracea) nutrition". Annals of Applied Biology. 154 (1): 77–86. doi:10.1111/j.1744-7348.2008.00272.x. ISSN 0003-4746.

[29] Kiliç, Cenk Ceyhun; Kukul, Yasemin S.; Anaç, Dilek (2008). "Performance of purslane (Portulaca oleracea L.) as a salt-removing crop". Agricultural Water Management. 95 (7): 854–858. doi:10.1016/j.agwat.2008.01.019. ISSN 0378-3774.

[30] Graifenberg, A.; Botrini, L.; Giustiniani, L.; Filippi, F.; Curadi, M. (2003). "Tomato growing in saline conditions with biodesalinating plants: Salsola soda L. and Portulaca oleracea L." Acta Horticulturae (609): 301–305. doi:10.17660/actahortic.2003.609.45. ISSN 0567-7572.

[Fragiska-31] Megaloudi Fragiska (2005). "Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity". Environmental Archaeology. 10 (1): 73–82. doi:10.1179/146141005790083858.

[32] Noted by John Dickie, Delizia! The Epic History of Italians and Their Food (New York, 2008), p. 37.

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@@ Line 11: / Line 11: @@
 == Description ==
 [[File:Portulaca (23559906595).jpg|thumb|''P. oleracea'' flower]]
-The plant may reach {{Convert|40|cm|abbr=off}} in height. It has smooth, reddish, mostly prostrate stems and the [[leaves]], which may be [[Alternate leaf|alternate]] or [[opposite leaf|opposite]], are clustered at stem joints and ends.<ref>{{Illinois Wildflowers|weeds/plants/purslane|Common Purslane (Portulaca oleracea|access-date=2018-02-05}}</ref> The yellow [[flower]]s have five regular parts and are up to {{Convert|6|mm|abbr=off|frac=4}} wide. Depending upon rainfall, the flowers appear at any time during the year. The flowers open singly at the center of the leaf cluster for only a few hours on sunny mornings. The tiny seeds<ref>Kilpatrick, Judy. "Germinating Portulaca Seeds." Home Guides | SF Gate, http://homeguides.sfgate.com/germinating-portulaca-seeds-39371.html. Accessed 13 November 2019.</ref> are formed in a pod, which opens when the seeds are mature. Purslane has a [[taproot]] with fibrous secondary roots and is able to tolerate poor soil and drought.<ref>{{Cite book |last=Lyle |first=Katie Letcher |url=https://www.worldcat.org/oclc/560560606 |title=The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them |publisher=[[FalconGuides]] |year=2010 |isbn=978-1-59921-887-8 |edition=2nd |location=Guilford, CN |pages=28 |oclc=560560606 |orig-year=2004}}</ref>
+The plant may reach {{Convert|40|cm|abbr=off}} in height. It has smooth, reddish, mostly prostrate stems, and the [[leaves]], which may be [[Alternate leaf|alternate]] or [[opposite leaf|opposite]], are clustered at stem joints and ends.<ref>{{Illinois Wildflowers|weeds/plants/purslane|Common Purslane (Portulaca oleracea|access-date=2018-02-05}}</ref> The yellow [[flower]]s have five regular parts and are up to {{Convert|6|mm|abbr=off|frac=4}} wide. Depending upon rainfall, the flowers appear at any time during the year. The flowers open singly at the center of the leaf cluster for only a few hours on sunny mornings. The tiny seeds<ref>Kilpatrick, Judy. "Germinating Portulaca Seeds." Home Guides | SF Gate, http://homeguides.sfgate.com/germinating-portulaca-seeds-39371.html. Accessed 13 November 2019.</ref> are formed in a pod that opens when the seeds mature. Purslane has a [[taproot]] with fibrous secondary roots and can tolerate poor soil and drought.<ref>{{Cite book |last=Lyle |first=Katie Letcher |url=https://www.worldcat.org/oclc/560560606 |title=The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them |publisher=[[FalconGuides]] |year=2010 |isbn=978-1-59921-887-8 |edition=2nd |location=Guilford, CN |pages=28 |oclc=560560606 |orig-year=2004}}</ref>
-The fruits are many-seeded capsules. Seed set is considerable; one plant can develop up to 193,000 seeds.{{citation needed|date=December 2021}} The seeds germinate optimally at a temperature above 25&nbsp;°C; they are light germinators, with even a soil cover of 5&nbsp;mm having a negative effect on [[germination]].{{citation needed|date=December 2021}}
+The fruits are many-seeded capsules. The seed set is considerable; one plant can develop up to 193,000 seeds.{{citation needed|date=December 2021}} The seeds germinate optimally at a temperature above 25&nbsp;°C; they are light germinators, with even a soil cover of 5&nbsp;mm having a negative effect on [[germination]].{{citation needed|date=December 2021}}
 === Metabolism ===
-''P. oleracea'' is one of very few plants able to utilize both [[Crassulacean acid metabolism|CAM]] and [[C4 carbon fixation|C4]] [[photosynthesis]] pathways, for a long time believed to be incompatible with each other despite biochemical similarities. ''P.&nbsp;oleracea'' will switch from C4 to CAM pathways during times of drought and there is transcription regulation and physiological evidence for C4-CAM hybrid photosynthesis during mild drought.<ref>{{Cite journal |last1=Ferrari |first1=Renata C. |last2=Bittencourt |first2=Priscila P. |last3=Rodrigues |first3=Maria A. |last4=Moreno‐Villena |first4=Jose J. |last5=Alves |first5=Frederico R. R. |last6=Gastaldi |first6=Vinícius D. |last7=Boxall |first7=Susanna F. |last8=Dever |first8=Louisa V. |last9=Demarco |first9=Diego |last10=Andrade |first10=Sónia C.S. |last11=Edwards |first11=Erika J. |year=2019 |title=C 4 and crassulacean acid metabolism within a single leaf: Deciphering key components behind a rare photosynthetic adaptation |journal=New Phytologist |volume=225 |issue=4 |pages=1699–1714 |doi=10.1111/nph.16265 |pmid=31610019 |doi-access=free |last12=Hartwell |first12=James |last13=Freschi |first13=Luciano}}</ref>
+''P. oleracea'' is one of the very few plants able to utilize both [[Crassulacean acid metabolism|CAM]] and [[C4 carbon fixation|C4]] [[photosynthesis]] pathways, for a long time believed to be incompatible with each other despite biochemical similarities. ''P.&nbsp;oleracea'' will switch from C4 to CAM pathways during drought, and there is transcription regulation and physiological evidence for C4-CAM hybrid photosynthesis during mild drought.<ref>{{Cite journal |last1=Ferrari |first1=Renata C. |last2=Bittencourt |first2=Priscila P. |last3=Rodrigues |first3=Maria A. |last4=Moreno‐Villena |first4=Jose J. |last5=Alves |first5=Frederico R. R. |last6=Gastaldi |first6=Vinícius D. |last7=Boxall |first7=Susanna F. |last8=Dever |first8=Louisa V. |last9=Demarco |first9=Diego |last10=Andrade |first10=Sónia C.S. |last11=Edwards |first11=Erika J. |year=2019 |title=C 4 and crassulacean acid metabolism within a single leaf: Deciphering key components behind a rare photosynthetic adaptation |journal=New Phytologist |volume=225 |issue=4 |pages=1699–1714 |doi=10.1111/nph.16265 |pmid=31610019 |doi-access=free |last12=Hartwell |first12=James |last13=Freschi |first13=Luciano}}</ref>
 == Taxonomy ==
@@ Line 23: / Line 23: @@
 ''P. oleracea'' was recorded in 1753 by [[Carl Linnaeus]] in ''[[Species Plantarum]]''.<ref>{{cite book |last=Linnaeus |first=Carl |title=Species Plantarum |date=1753 |publisher=Laurentius Salvius |location=Sweden |author-link=Carl Linnaeus}} {{oclc|186272535}}</ref> Due to the great variability, a large number of [[subspecies]] and [[Variety (botany)|varieties]] have been described as species of their own, but according to other publications, they all fall within the range of variation of ''P.&nbsp;oleracea''. The synonyms ''P.&nbsp;oleracea'' subsp. ''sativa'', ''P.&nbsp;sativa'', and ''P.&nbsp;oleracea'' var. ''sativa'', which are more common in the literature, refer to a somewhat more robust form in cultivation with larger seeds that cannot be separated from the species. Approximately 40 [[cultivars]] of ''P.&nbsp;oleracea'' are currently grown.<ref name="nytimes" />
-The flowering plant more commonly known as winter purslane (''[[Claytonia perfoliata]]'') is a member of the [[Montiaceae]] family and is not closely related.
+The flowering plant, more commonly known as winter purslane (''[[Claytonia perfoliata]]''), is a member of the [[Montiaceae]] family and is not closely related.
 === Etymology ===
@@ Line 32: / Line 32: @@
 ==Ecology==
-Compared to other common crops, ''P. oleracea'' is more tolerant of pests due to its waxy cover which protects the plant from insects and diseases. In some instances ''P.&nbsp;oleracea'' is even known to have antifungal properties.<ref>{{Cite journal|last1=Banerjee|first1=G.|last2=Mukherjee|first2=A.|date=November 2002|title=Biological activity of a common weed - Portulaca oleracea L. II. Antifungal activity|url=http://dx.doi.org/10.1556/abot.44.2002.3-4.1|journal=Acta Botanica Hungarica|volume=44|issue=3–4|pages=205–208|doi=10.1556/abot.44.2002.3-4.1|issn=0236-6495}}</ref> However some phytotoxic metabolites of ''Drechslera indica'', a fungus, can cause [[necrosis]] on purslane.<ref>{{Cite journal|last1=Kenfield|first1=Doug|last2=Hallock|first2=Yali|last3=Clardy|first3=Jon|last4=Strobel|first4=Gary|date=January 1989|title=Curvulin and O-Methylcurvulinic acid: Phytotoxic metabolites of Drechslera indica which cause necroses on purslane and spiny amaranth|url=http://dx.doi.org/10.1016/0168-9452(89)90052-6|journal=Plant Science|volume=60|issue=1|pages=123–127|doi=10.1016/0168-9452(89)90052-6|issn=0168-9452}}</ref> ''Dichotomophthora portulacae'', another fungus, can cause stem rot.<ref>{{Cite journal|last=Mitchell|first=J. K.|date=1986|title=Dichotomophthora portulacaeCausing Black Stem Rot on Common Purslane in Texas|url=http://dx.doi.org/10.1094/pd-70-603b|journal=Plant Disease|volume=70|issue=6|pages=603b|doi=10.1094/pd-70-603b|issn=0191-2917}}</ref>
+Compared to other common crops, ''P. oleracea'' is more tolerant of pests due to its waxy cover, which protects the plant from insects and diseases. In some instances, ''P.&nbsp;oleracea'' is even known to have antifungal properties.<ref>{{Cite journal|last1=Banerjee|first1=G.|last2=Mukherjee|first2=A.|date=November 2002|title=Biological activity of a common weed - Portulaca oleracea L. II. Antifungal activity|url=http://dx.doi.org/10.1556/abot.44.2002.3-4.1|journal=Acta Botanica Hungarica|volume=44|issue=3–4|pages=205–208|doi=10.1556/abot.44.2002.3-4.1|issn=0236-6495}}</ref> However some phytotoxic metabolites of ''Drechslera indica'', a fungus, can cause [[necrosis]] on purslane.<ref>{{Cite journal|last1=Kenfield|first1=Doug|last2=Hallock|first2=Yali|last3=Clardy|first3=Jon|last4=Strobel|first4=Gary|date=January 1989|title=Curvulin and O-Methylcurvulinic acid: Phytotoxic metabolites of Drechslera indica which cause necroses on purslane and spiny amaranth|url=http://dx.doi.org/10.1016/0168-9452(89)90052-6|journal=Plant Science|volume=60|issue=1|pages=123–127|doi=10.1016/0168-9452(89)90052-6|issn=0168-9452}}</ref> ''Dichotomophthora portulacae'', another fungus, can cause stem rot.<ref>{{Cite journal|last=Mitchell|first=J. K.|date=1986|title=Dichotomophthora portulacaeCausing Black Stem Rot on Common Purslane in Texas|url=http://dx.doi.org/10.1094/pd-70-603b|journal=Plant Disease|volume=70|issue=6|pages=603b|doi=10.1094/pd-70-603b|issn=0191-2917}}</ref>
-''[[Schizocerella pilicornis]]'' and ''Hypurus bertrandi'' are known to feed on ''Portulaca oleracea''. In some instances they may help control the competitiveness of ''P.&nbsp;oleracea'' to prevent weed infestation in fields where ''P.&nbsp;oleracea'' is not wanted, however they do not stop it from growing completely.<ref>{{Cite journal|last1=González|first1=D.|last2=Summers|first2=Charles|last3=Qualset|first3=Calvin|date=January 1992|title=Russian wheat aphid: natural enemies, resistant wheat offer potential control|url=http://dx.doi.org/10.3733/ca.v046n01p32|journal=California Agriculture|volume=46|issue=1|pages=32–34|doi=10.3733/ca.v046n01p32|issn=0008-0845}}</ref>
+''[[Schizocerella pilicornis]]'' and ''Hypurus bertrandi'' are known to feed on ''Portulaca oleracea''. In some instances, they may help control the competitiveness of ''P.&nbsp;oleracea'' to prevent weed infestation in fields where ''P.&nbsp;oleracea'' is not wanted, however, they do not stop it from growing completely.<ref>{{Cite journal|last1=González|first1=D.|last2=Summers|first2=Charles|last3=Qualset|first3=Calvin|date=January 1992|title=Russian wheat aphid: natural enemies, resistant wheat offer potential control|url=http://dx.doi.org/10.3733/ca.v046n01p32|journal=California Agriculture|volume=46|issue=1|pages=32–34|doi=10.3733/ca.v046n01p32|issn=0008-0845}}</ref>
 ==Uses==
@@ Line 65: / Line 65: @@
 | right = 1
 }}
-Raw purslane is 93% water, 3% [[carbohydrate]]s, 2% [[protein]], and contains negligible [[fat]] (table). In a 100 gram reference amount, purslane supplies 20 [[calorie]]s, and rich amounts (20% or more of the [[Daily Value]], DV) of [[vitamin E]] (81% DV) and [[vitamin C]] (25% DV), with moderate content (11–19% DV) of several [[mineral (nutrient)|dietary minerals]] (table). Purslane is a rich source of [[alpha-linolenic acid]], an essential [[omega-3 fatty acid]].<ref name="Simopoulos">{{cite journal |author=A P Simopoulos |year=2013 |title=Common purslane: a source of omega-3 fatty acids and antioxidants |journal=Journal of the American College of Nutrition |volume=11 |issue=4 |pages=374–382 |doi=10.1080/07315724.1992.10718240 |pmid=1354675}}</ref>
+Raw purslane is 93% water, 3% [[carbohydrate]]s, 2% [[protein]], and contains negligible [[fat]] (table). In a 100-gram reference amount, purslane supplies 20 [[calorie]]s, and rich amounts (20% or more of the [[Daily Value]], DV) of [[vitamin E]] (81% DV) and [[vitamin C]] (25% DV), with moderate content (11–19% DV) of several [[mineral (nutrient)|dietary minerals]] (table). Purslane is a rich source of [[alpha-linolenic acid]], an essential [[omega-3 fatty acid]].<ref name="Simopoulos">{{cite journal |author=A P Simopoulos |year=2013 |title=Common purslane: a source of omega-3 fatty acids and antioxidants |journal=Journal of the American College of Nutrition |volume=11 |issue=4 |pages=374–382 |doi=10.1080/07315724.1992.10718240 |pmid=1354675}}</ref>
 === Culinary ===
 [[File:Glistrida Greek salad.JPG|thumb|[[Greek salad]] with purslane|left]]
-All parts of purslane are edible raw or cooked. The seeds can be eaten raw or used to make a flour.<ref>{{Cite book |url=https://www.worldcat.org/oclc/277203364 |title=The Complete Guide to Edible Wild Plants |publisher=[[Skyhorse Publishing]] |others=[[United States Department of the Army]] |year=2009 |isbn=978-1-60239-692-0 |location=New York |pages=82 |language=en-US |oclc=277203364}}</ref>
+All parts of purslane are edible raw, or cooked. The seeds can be eaten raw or used to make flour.<ref>{{Cite book |url=https://www.worldcat.org/oclc/277203364 |title=The Complete Guide to Edible Wild Plants |publisher=[[Skyhorse Publishing]] |others=[[United States Department of the Army]] |year=2009 |isbn=978-1-60239-692-0 |location=New York |pages=82 |language=en-US |oclc=277203364}}</ref>
-The plant may be eaten as a [[leaf vegetable]].<ref>{{Cite book|author=Wright, Clifford A. |year=2012 |chapter=Purslane|title=Mediterranean Vegetables: A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes |location=Boston, Massachusetts|publisher=Harvard Common Press|pages=276–277|isbn=978-1-55832-775-7}}</ref> [[William Cobbett]] noted that it was "eaten by Frenchmen and pigs when they can get nothing else. Both use it in salad, that is to say, raw".<ref>{{cite book|last=Cobbett|first=William|author-link=William Cobbett|title=The English Gardener|year=1980|publisher=Oxford University Press|location=Oxford|isbn=0192812920|page=126}}</ref> It has a slightly sour and salty taste and is eaten throughout much of Europe, North Africa, the Middle East, Asia, and Mexico.<ref name="nytimes">{{cite news|url=https://query.nytimes.com/gst/fullpage.html?res=9902E3DB1230F936A35754C0A9609C8B63|title=Something Tasty? Just Look Down|work=The New York Times|author=Marlena Spieler|date=July 5, 2006}}</ref><ref>[http://www.ipm.ucdavis.edu/PMG/PESTNOTES/pn7461.html Pests in Landscapes and Gardens: Common Purslane. ''Pest Notes University of California Agriculture and Natural Resources Publication 7461''. October 2003]</ref> The stems, leaves and flower buds are all edible raw or cooked.<ref>{{Cite book|last=Nyerges|first=Christopher|url=https://www.worldcat.org/oclc/965922681|title=Foraging Washington: Finding, Identifying, and Preparing Edible Wild Foods|publisher=Falcon Guides|year=2017|isbn=978-1-4930-2534-3|location=Guilford, CT|oclc=965922681}}</ref> Purslane may be used fresh as a [[salad]],<ref>{{cite web |url=https://dagelijksekost.een.be/gerechten/salade-met-gelakte-hondshaai-en-gebrande-asperges |first1=Jeroen |last1=Meus |language=Dutch |year=2021 |title=Salade met gelakte hondshaai en gebrande asperges |publisher=Dagelijkse Kost |access-date=22 May 2021}}</ref> [[stir-frying|stir-fried]], or cooked as [[spinach]] is, and because of its [[mucilage|mucilaginous]] quality it also is suitable for [[soup]]s and [[stew]]s. The sour taste is due to [[oxalic acid|oxalic]] and [[malic acid]], the latter of which is produced through the [[crassulacean acid metabolism]] (CAM) pathway that is seen in many [[xerophytes]] (plants living in dry conditions), and is at its highest when the plant is harvested in the early morning.<ref>[https://archive.org/details/onfoodcookingsci0000mcge_e4f3 Harold McGee. ''On Food and Cooking''. Scribner. 2004 edition]. {{ISBN|978-0684800011}}</ref>
+The plant may be eaten as a [[leaf vegetable]].<ref>{{Cite book|author=Wright, Clifford A. |year=2012 |chapter=Purslane|title=Mediterranean Vegetables: A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes |location=Boston, Massachusetts|publisher=Harvard Common Press|pages=276–277|isbn=978-1-55832-775-7}}</ref> [[William Cobbett]] noted that it was "eaten by Frenchmen and pigs when they can get nothing else. Both use it in salad, that is to say, raw".<ref>{{cite book|last=Cobbett|first=William|author-link=William Cobbett|title=The English Gardener|year=1980|publisher=Oxford University Press|location=Oxford|isbn=0192812920|page=126}}</ref> It has a slightly sour and salty taste and is eaten throughout much of Europe, North Africa, the Middle East, Asia, and Mexico.<ref name="nytimes">{{cite news|url=https://query.nytimes.com/gst/fullpage.html?res=9902E3DB1230F936A35754C0A9609C8B63|title=Something Tasty? Just Look Down|work=The New York Times|author=Marlena Spieler|date=July 5, 2006}}</ref><ref>[http://www.ipm.ucdavis.edu/PMG/PESTNOTES/pn7461.html Pests in Landscapes and Gardens: Common Purslane. ''Pest Notes University of California Agriculture and Natural Resources Publication 7461''. October 2003]</ref> The stems, leaves, and flower buds are all edible raw, or cooked.<ref>{{Cite book|last=Nyerges|first=Christopher|url=https://www.worldcat.org/oclc/965922681|title=Foraging Washington: Finding, Identifying, and Preparing Edible Wild Foods|publisher=Falcon Guides|year=2017|isbn=978-1-4930-2534-3|location=Guilford, CT|oclc=965922681}}</ref> Purslane may be used fresh as a [[salad]],<ref>{{cite web |url=https://dagelijksekost.een.be/gerechten/salade-met-gelakte-hondshaai-en-gebrande-asperges |first1=Jeroen |last1=Meus |language=Dutch |year=2021 |title=Salade met gelakte hondshaai en gebrande asperges |publisher=Dagelijkse Kost |access-date=22 May 2021}}</ref> [[stir-frying|stir-fried]], or cooked as [[spinach]] is, and because of its [[mucilage|mucilaginous]] quality it also is suitable for [[soup]]s and [[stew]]s. The sour taste is due to [[oxalic acid|oxalic]] and [[malic acid]], the latter of which is produced through the [[crassulacean acid metabolism]] (CAM) pathway that is seen in many [[xerophytes]] (plants living in dry conditions), and is at its highest when the plant is harvested in the early morning.<ref>[https://archive.org/details/onfoodcookingsci0000mcge_e4f3 Harold McGee. ''On Food and Cooking''. Scribner. 2004 edition]. {{ISBN|978-0684800011}}</ref>
-[[Aboriginal Australians]] use the seeds of purslane to make [[seedcakes]]. Greeks, who call it {{transl|el|andrákla}} ({{wikt-lang|el|αντράκλα}}) or {{transl|el|glistrída}} ({{wikt-lang|el|γλιστρίδα}}), use the leaves and the stems with [[feta]] cheese, [[tomato]], [[onion]], [[garlic]], [[oregano]], and [[olive oil]]. They add it in salads, boil it, or add it to casseroled chicken. In [[Turkey]], besides being used in salads and in baked pastries, it is cooked as a vegetable similar to spinach, or is mixed with [[yogurt]] to form a [[tzatziki]] variant.<ref>{{Cite news|url=http://www.nefisyemektarifleri.com/semizotlu-kuru-cacik/|title=Semizotlu Cacık – Hilal'in Mutfağı |date=2016-05-28|work=Nefis Yemek Tarifleri|access-date=2017-08-07|language=tr-TR}}</ref> In [[Egypt]], it is also cooked like spinach as a vegetable dish, but not in salads.{{Citation needed|date=March 2021}}
+[[Aboriginal Australians]] use the seeds of purslane to make [[seedcakes]]. Greeks, who call it {{transl|el|andrákla}} ({{wikt-lang|el|αντράκλα}}) or {{transl|el|glistrída}} ({{wikt-lang|el|γλιστρίδα}}), use the leaves and the stems with [[feta]] cheese, [[tomato]], [[onion]], [[garlic]], [[oregano]], and [[olive oil]]. They add it to salads, boil it, or add it to casseroled chicken. In [[Turkey]], besides being used in salads and baked pastries, it is cooked as a vegetable similar to spinach or is mixed with [[yogurt]] to form a [[tzatziki]] variant.<ref>{{Cite news|url=http://www.nefisyemektarifleri.com/semizotlu-kuru-cacik/|title=Semizotlu Cacık – Hilal'in Mutfağı |date=2016-05-28|work=Nefis Yemek Tarifleri|access-date=2017-08-07|language=tr-TR}}</ref> In [[Egypt]], it is also cooked like spinach as a vegetable dish, but not in salads.{{Citation needed|date=March 2021}}
-In Kurdistan, people commonly make a kind of soup from it called palpina soup (شۆربای پەڵپینە). In the [[Alentejo]] region of [[Portugal]], purslane is used to cook a traditional soup (sopa de beldroegas) which is topped with soaked bread, poached eggs and/or goats' cheese.<ref>{{cite web |title=Sopa de Beldroegas |url=https://tradicional.dgadr.gov.pt/pt/cat/sopa/991-sopa-de-beldroegas |website=Produtos Tradicionais Portugueses |access-date=5 July 2021}}</ref> In Mexico and the American Southwest, the plant is consumed as "verdolagas."
+In Kurdistan, people commonly make a kind of soup from it called palpina soup (شۆربای پەڵپینە). In the [[Alentejo]] region of [[Portugal]], purslane is used for cooking a traditional soup (sopa de beldroegas) which is topped with soaked bread, poached eggs, and/or goats' cheese.<ref>{{cite web |title=Sopa de Beldroegas |url=https://tradicional.dgadr.gov.pt/pt/cat/sopa/991-sopa-de-beldroegas |website=Produtos Tradicionais Portugueses |access-date=5 July 2021}}</ref> In Mexico and the American Southwest, the plant is consumed as "verdolagas."
 === Soil salinity ===
-[[Soil salinity|Soil salination]] on agricultural soils can cause a decrease in crop yields, and it is no longer possible to grow salt-sensitive species on that soil. Purslane has a high tolerance for salt toxicity, which makes it suitable for cropping in areas where irrigation is necessarily carried out with water having a high chloride-based salinity.<ref>{{Cite journal|last1=Teixeira|first1=M.|last2=Carvalho|first2=I.S.|date=2008-09-12|title=Effects of salt stress on purslane (Portulaca oleracea) nutrition|url=http://dx.doi.org/10.1111/j.1744-7348.2008.00272.x|journal=Annals of Applied Biology|volume=154|issue=1|pages=77–86|doi=10.1111/j.1744-7348.2008.00272.x|issn=0003-4746}}</ref>
+[[Soil salinity|Soil salination]] on agricultural soils can cause a decrease in crop yields, and it is no longer possible to grow salt-sensitive species on that soil. Purslane has a high tolerance for salt toxicity, making it suitable for cropping in areas where irrigation is carried out with water with high chloride-based salinity.<ref>{{Cite journal|last1=Teixeira|first1=M.|last2=Carvalho|first2=I.S.|date=2008-09-12|title=Effects of salt stress on purslane (Portulaca oleracea) nutrition|url=http://dx.doi.org/10.1111/j.1744-7348.2008.00272.x|journal=Annals of Applied Biology|volume=154|issue=1|pages=77–86|doi=10.1111/j.1744-7348.2008.00272.x|issn=0003-4746}}</ref>
 Purslane can remove salt from the cultivation medium under saline conditions. As an intercrop or during one growing season, it can remove 210&nbsp;kg/ha of chloride and 65&nbsp;kg/ha of sodium when cultivated at 6.5 dS *m<sup>−1</sup>, allowing growth of salt-sensitive plants on saline soils.<ref>{{Cite journal|last1=Kiliç|first1=Cenk Ceyhun|last2=Kukul|first2=Yasemin S.|last3=Anaç|first3=Dilek|date=2008|title=Performance of purslane (Portulaca oleracea L.) as a salt-removing crop|url=http://dx.doi.org/10.1016/j.agwat.2008.01.019|journal=Agricultural Water Management|volume=95|issue=7|pages=854–858|doi=10.1016/j.agwat.2008.01.019|issn=0378-3774}}</ref> Purslane has a positive effect on [[Companion planting|companion plants]] in salty conditions, such as tomatoes.<ref>{{Cite journal|last1=Graifenberg|first1=A.|last2=Botrini|first2=L.|last3=Giustiniani|first3=L.|last4=Filippi|first4=F.|last5=Curadi|first5=M.|date=2003|title=Tomato growing in saline conditions with biodesalinating plants: ''Salsola soda'' L. and ''Portulaca oleracea'' L.|url=http://dx.doi.org/10.17660/actahortic.2003.609.45|journal=Acta Horticulturae|issue=609|pages=301–305|doi=10.17660/actahortic.2003.609.45|issn=0567-7572}}</ref>
@@ Line 87: / Line 87: @@
 In antiquity, its healing properties were thought so reliable that [[Pliny the Elder]] advised wearing the plant as an amulet to expel all evil (''[[Natural History (Pliny)|Natural History]]'' 20.210).<ref name="Fragiska" />
-''Verdolaga'', the [[Spanish language|Spanish]] word for purslane, is a nickname for South American football clubs with green-white schemes in their uniforms, including Colombia's [[Atletico Nacional]] and Argentina's [[Ferrocarril Oeste]].{{citation needed|date=July 2020}} [[Afro-Colombian]] singer [[Totó la Momposina]] sings a song entitled “La Verdolaga”.
+''Verdolaga'', the [[Spanish language|Spanish]] word for purslane, is a nickname for South American football clubs with green-white schemes in their uniforms, including Colombia's [[Atletico Nacional]] and Argentina's [[Ferrocarril Oeste]].{{citation needed|date=July 2020}} [[Afro-Colombian]] singer [[Totó la Momposina]] sings a song entitled “La Verdolaga.”
 ==See also==