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Nettles, Dandelion and Purslane! Natural cure that grows in Your Yard!

Nettles, Dandelion and Purslane! Natural cure that grows in Your Yard!

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These herbs can be used in the daily diet, and in addition they are available in your backyard, they are among the healthiest foods. A major part of achieving optimal health is living in partnership with nature. Growing your own food is a great way to rekindle this connection with nature. But have you thought about eating plants that grow wild—perhaps in your own backyard?. Some “weeds” can be delicious if prepared properly, and they are absolutely free, not only like food, but also like natural medicine.

First, look at the leaves of wild plants – Purslane, Portulaca oleracea. Purslane might be the richest source of plant-based omega-3 fatty acid, so important for our health. There is a great likelihood that this plant now grows in your yard, because according to statistics, it is the most widespread “weeds” in the world. Purlsane is a miniature plant, with soft, succulent leaves and reddish stems.

It grows as a wild plant in backyards, along rivers, streams, channels and forests. It is resistant to high and low temperatures and drought, can grows in poor soil. Other names for Purslane are pigweed, little hogweed, verdolaga and pusley. Purslane is an excellent source of antioxidants, vitamin C, A, B and E and omega-3 fatty acids. In addition to the abundance of omega-3 fatty acids, purslane contains six times more vitamin E than spinach, seven times more beta-carotene than carrots, (25 mg) of vitamin C per cup (20% of the recommended daily allowance) of magnesium, calcium, iron, vitamin B2, potassium, phosphorus and manganese. Purslane plant protects against digestive problems and bladder diseases. Also, protects against skin diseases- positive impact on acne, psoriasis and burns.

Purslane plant is ideal for salads and sandwiches, because of its young and fresh leaves and stems.

Purslane Salad: Collect a lot of young purslane leaves. Wash them, briefly boil in salted water and remove it in a bowl. Add the chopped garlic and pour over the olive oil, a little salt and pepper. Stir and eat it as a salad or side dish.

Probably you already meet Dandelion. You cannot imagine any yard without Dandelion, but you feel it only like a flower. The Dandelion leaves can be used fresh in salads, soups and juices. You can prepare it the same way as spinach. Dandelion leaves and flower can dry and make a tea. The root can be dried and roasted, and use as a coffee substitute, and from flowers you can make wine. Dandelion has antioxidant properties and contains compounds taraxacin and taracerin, together with inulin and Levulinate, thanks to which it has extraordinary healing properties acts as a natural laxative and diuretic, helps with bloating and edema, normalize blood sugar and blood cholesterol, improves appetite and stimulates the stomach, cleans and regenerates the liver, helps with burns and stab wounds. Dandelion also has antiviral properties and may be useful in the fight against herpes and aids.

Nettle

Last on our list, but no less important is the nettle – Urtica dioica. Under its leaves are hiden the bulb – hairs that contain a mixture of compounds, including histamine, serotonin and acetylcholine. If you touch them, the hair poured the juice on the skin, which causes burning. That is why most of us cook before eating nettles. However nettle can be used raw – removed by chemical substances that can cause burning and immersing in cold water. Nettle has a large part of iron, potassium, manganese, calcium and vitamins A, C, D and K. One cup of nettle supplies you with a whopping 1,790 IU of vitamin A, which is 300% of the recommended daily intake. The mostly used parts of nettle are leaves and roots. All about nettle can also be found in the article here.

There are only three wild plants that can be used both as a food and as a medicine. In fact, there are many more. The literature describes several thousands of wild plants. We recommend that new foods on the menu gradually. Learn to recognize wild plants well before you start using them. And when you get to know them well – endlessly will be imaginative and healthy food on your table.

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