purslane


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purs·lane

 (pûrs′lĭn, -lān′)
n.
A trailing plant (Portulaca oleracea) native to Eurasia, having small yellow flowers, reddish stems, and fleshy obovate leaves that can be cooked as a vegetable or used in salads.

[Middle English, from Anglo-Norman *purcelane, alteration of Latin portulāca, porcilāca; see portulaca.]

purslane

(ˈpɜːslɪn; -leɪn)
n
1. (Plants) a weedy portulacaceous plant, Portulaca oleracea, with small yellow flowers and fleshy leaves, which are used in salads and as a potherb
2. (Cookery) a weedy portulacaceous plant, Portulaca oleracea, with small yellow flowers and fleshy leaves, which are used in salads and as a potherb
3. (Plants) any of various similar or related plants, such as sea purslane and water purslane
[C14 purcelane, from Old French porcelaine, from Late Latin porcillāgō, from Latin porcillāca, variant of portulāca]

purs•lane

(ˈpɜrs leɪn, -lɪn)

n.
any low, trailing plant of the genus Portulaca, of the purslane family, esp. P. oleracea, having yellow flowers, used as a salad plant and potherb.
[1350–1400; Middle English purcelan(e) < Middle French porcelaine < Late Latin porcillāginem, acc. of porcillāgō, for Latin porcillāca]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.purslane - a plant of the family Portulacaceae having fleshy succulent obovate leaves often grown as a potherb or salad herbpurslane - a plant of the family Portulacaceae having fleshy succulent obovate leaves often grown as a potherb or salad herb; a weed in some areas
common purslane, Portulaca oleracea, pussley, pussly, verdolagas - weedy trailing mat-forming herb with bright yellow flowers cultivated for its edible mildly acid leaves eaten raw or cooked especially in Indian and Greek and Middle Eastern cuisine; cosmopolitan
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
Translations
Sommer-Portulak
쇠비름
References in classic literature ?
I have made a satisfactory dinner, satisfactory on several accounts, simply off a dish of purslane (Portulaca oleracea) which I gathered in my cornfield, boiled and salted.
Agriculture is the primary source of income and livelihood for up to 80% of the population in Sudan, with onions, jute marrow, rocket, and purslane being staple crops in the Kassala region.
Seaham Hall, Byron's Bar and Grill - Roast lamb rump with white polenta, pod peas from the Deerness Valley, and sea purslane.
You only need these ingredients: two cups of bulgur, two cups of vegetable stock, salt, pepper, one bunch of purslane, two red peppers, six spring onions and Lollo Rossa leaves (the red, loose-leaf type of lettuce).
FRIED WOODLAND MUSHROOMS Serves 4 For the garlic aioli: 1 head garlic 2 egg yolks 1 teaspoon lemon juice 1 teaspoon water 1 1/2 teaspoons Kosher salt 16 ounces canola oil For the mushrooms: 16 ounces large woodland mushrooms, such as boletus 1 cup all-purpose flour 1/2 cup acorn flour* 1/2 cup rye flour 1 cup panko bread crumbs 1 1/2 tablespoons Kosher salt Freshly cracked black pepper, to taste Cornstarch, as needed 3 egg yolks, beaten 1 cup heavy cream 3 tablespoons unsalted butter, plus more as needed For the garnish: Sorrel, purslane, or chickweed greens Seasonal berries * Acorn flour may be found through natural food grocers.
Cactuses are succulents, as are hens-and-chicks, aloe and purslane.
Only a few foods, notably spinach, Swiss Chard, New Zealand spinach, beet tops, lamb's quarter, poke, purslane, and rhubarb have high oxalate content.
The antiatherogenic, renal protective and immunomodulatory effects of purslane, pumpkin and flaxseeds on hypercholesterolemic rats.
Milk Purslane, Spotted or Creeping Spurge, Spotted Sandmat; Oldfields along S.
FILLET OF HAKE (serves 4) INGREDIENTS For the hake: 4 fillets of hake 12 leaves of foraged goosetongue 12 leaves of foraged sandwort 12 leaves of foraged fat hen 12 leaves of foraged sea purslane 100g foraged samphire Taste of the sea emulsion (below) Baby comber potatoes For the Taste Of The Sea Emulsion: 63g carrots, peeled and finely sliced 63g onions, finely sliced 38g fennel, finely sliced 25g shallots, finely sliced 2.
INGREDIENTS For the hake: 4 fillets of hake 4 leaves of foraged goosetongue 4 leaves of foraged sandwort 3 leaves of foraged fat hen 3 leaves of foraged sea purslane 100g foraged samphire Taste of the sea emulsion (below) Baby comber potatoes For the Taste Of The Sea Emulsion: 63g carrots, peeled and finely sliced 63g onions, finely sliced 38g fennel, finely sliced 25g shallots, finely sliced 2.