Garden owners know this grass and wage a merciless fight against it.

Purslane survives on any soil; it disperses itself well over large areas. This plant is a succulent. By collecting water in tissues and leaves, it ensures its survival. Even prolonged drought is not a problem for him.

It’s just that we shouldn’t consider purslane a weed, because it’s edible, it can be added when cooking in the same way as we use sorrel and other greens. The taste of purslane is very pleasant, and you can eat it when the plant begins to bloom.

Trucka has a slightly sour taste; it is used as a seasoning in the Caucasus; it is a local substitute for capers. In Central Asia, purslane is a well-known seasoning; here it is a delicacy that is included in restaurant menus.

The easiest way to prepare purslane is to pickle it. Boil water, add salt and purslane, leave on fire for 3 minutes, turn off and drain the liquid. For 100 grams of succulent you need to take a small spoon of vinegar, a little bit, also add bay leaf and pepper.

To avoid cooking the plant, simply chop it fresh into your salad.