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Gerard's Herbal - Part 2

Gerard's Herbal - CHAP. 148. Of Purslane.

CHAP. 148. Of Purslane.


Fig. 786. Garden Purslane (1)

Fig. 787. Wild Purslane (2)

 

The Description.

            1. The stalks of the great Purslane be round, thick, somewhat red, full of juice, smooth, glittering, and parted into certain branches trailing upon the ground: the leaves be an inch long, something broad, thick, fat, glib, somewhat green, whiter on the nether side: the flowers are little, of a faint yellow, and grow out at the bottom of the leaves. After them springeth up a little husk of a green colour, of the bigness almost of half a barley corn, in which is small black seed; the root hath many strings.

            2. The other is lesser and hath like stalks, but smaller, and it spreadeth on the ground: the leaves be like the former in fashion, smoothness, and thickness, but far lesser.

 

The Place.

            1. The former is fitly sown in gardens, and in the ways and alleys thereof being digged and dunged; it delighteth to grow in a fruitful and fat soil not dry.

            2. The other cometh up of his own accord in alleys of gardens and vineyards, and oftentimes upon rocks: this also is delighted with watery places being once sown, if it be let alone till the seed be ripe it doth easily spring up afresh for certain years after.

 

The Time.

            It may be sown in March or April; it flourisheth and is green in June, and afterwards even until winter.

 

The Names.

            Purslane is called in Latin, Portulaca: in High Dutch, Burkelkraut: in French, Poupier: in Italian, Prochaccia; in Spanish, Verdolagas: in English, Purslane, and Porcelane.

 

The Temperature.

             Purslane is cold, and that in the third degree, and moist in the second: but wild Purslane is not so moist.

 

The Virtues.

            A. Raw Purslane is much used in salads, with oil, salt, and vinegar: it cooleth an hot stomach, and provoketh appetite; but the nourishment which cometh thereof is little, bad, cold, gross, and moist: being chewed it is good for teeth that are set on edge or astonied; the juice doth the same being held in the mouth, and also the distilled water.

            B. Purslane is likewise commended against worms in young children, and is singular good, especially if they be feverish withal, for it both allays the overmuch heat, and killeth the worms: which thing is done through the saltness mixed therewith, which is not only an enemy to worms, but also to putrefaction.

            C. The leaves of Purslane either raw, or boiled, and eaten as salads, are good for those that have great heat in their stomachs and inward parts, and do cool and temper the inflamed blood.

            D. The same taken in like manner is good for the bladder and kidneys, and allayeth the outrageous lust of the body: the juice also hath the same virtue.

            E. The juice of Purslane stoppeth the bloody flux, the flux of the haemorrhoids, monthly terms, spitting of blood, and all other fluxes whatsoever.

            F. The same thrown up with a mother syringe, cureth the inflammations, frettings, and ulcerations of the matrix; and put into the fundament with a clyster pipe, helpeth the ulcerations and flux of the guts.

            G. The leaves eaten raw, take away the pain of the teeth, and fasteneth them; and are good for teeth that are set on edge with eating of sharp or sour things.

            H. The seed being taken, killeth and driveth forth worms, and stoppeth the lask.

 

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