😲THIS tiny Plant Has More OMEGA-3 Than Fish? #purslane 🇯🇲

You know after a few months I'm back. I'm back in the field. Couldn't wait. Today I'm with a farmer who's going to show us something truly special. Her name is Celia in the hills of Kemchat, Jamaica. Just before I dig into the essence of it, I want to do a special shout out to some people. These are the people who are always on the premiere man. Night or day. Hot or rain. Dark or sunshine. They're always there. They know themselves. Eileen. Chassie. Dr. Ellis. Blessed Green Chick. Namesake Gail. You know and a bunch of other people are always there. I want special shout out to you guys. You've been awesome and I want to thank you for your love and support and your patience while I was taking my little break. So let's go now into purslane. I'm going to talk to Celia to find out a bit more about this superfood. I saw her at the market selling this thing here. The purslane. To be honest at that time I had no idea what it was. I got a little more information and did a little more research and found out that this bad boy here is probably one of the most underrated plants. I say to you don't step on it. Don't step on it yet. It grows wild. I just actually just came from in town. I'm in the hills now. Just came from in town and did a little a little um a little recording because it was right on the side of the road. I did that to show you. This is it. This is it here as well guys. Wild. Growing on the side of the road here in Montego Bay. No joke. This is it. The purslane. Alright yeah so that's it. Right on the but it's so it's not just grown on farms or between other other plants. It grows in all the nook and cranny. Everywhere. It just takes one little one little one little root and it just opens up you know. So I'm gonna talk to the boss. I'm gonna talk to Miss Celia who know about this thing. She she actually she don't farm it but it's actually on her farm as a wild weed. But now you're gonna realize that it's not it's not just an ordinary weed. As I said they have more omega-3. It's loaded with loaded with nutrients. More omega-3 than many fish. Let's go over to her. This is she guys. Celia. Hi Celia. All right and we're gonna go to the farm. Yeah. All right let's go. Let's go. Can't wait. Ah goats. Banana. Sugar cane. Is that sweet potato? This is oh hold on hold on. A lot of stuff will pass in here my friend. So this is popchow. Popchow. And this is sweet pepper. What do you call it? Sweet pepper. No man this one. No man it's the same popchow. The seed. This? Yeah. This popchow? Yeah that's the seed. Oh I thought it was I thought it was um what do you call it mustard. No. Oh popchow. Oh cool. Okay interesting. Interesting. And then of course this is sweet pepper guys. So stay tuned. More to come. More to come. So we're heading into her farm because she has something truly special to share with us today. Lovely callaloo. More cabbage. This is cabbage? Yeah. A nice little patch of cabbage here. Big up yourself Miss Celia. Her water pan. Her uh this is uh coconut. Dasheen. Dasheen. Dasheen. Dasheen. And this is it guys. This is it Miss Celia. This is it. This is it right here. The purslane. You might know it has other names. Some people talk call it as duckweed or verdaloga. Grows low on the ground here like a weed. But don't be fooled. Here it is. Don't be fooled. This is a superfood. Believe it or not. It has more omega-3 than some types of fish. All right. So so so. All right. So come a little closer my friend. We're gonna pull. All right guys. We're gonna pull. We're gonna pull it and share it with you. Miss Celia now is gonna. This is a nice juicy fat fat one. Ah. So we're gonna pull this one. Okay. So you pull up the entire root with this one here. Let's take a look at it. So this is it. And it typically grows no taller than this. Just um spread wide. Spread wide. Yes. Which is which is without figure. Uh look. Take a look guys. Take a deeper look. So this this is it. The leaves are. I don't know. Oval. Oval. Is that oval? Yeah. But you realize too that they're. I'm not gonna say spongy. I'm gonna say it's a lot of water in them. It has a lot of water. So it's it's it's almost like everything in the water. So it's a little bit rubbery. It's rubbery if you check it. And you said you were saying to me earlier. Like spinach. Like spinach. Yes. So this is the leaf. And then these are what? These are flowers. And actually actually I learned I learned later that this is one of the reason why it is so fruitful. It it it sells seed. And and because of that it spread quickly. Wild. You know. I wish everybody. I mean people get to learn about these things. So anyway. So this is it. This is how it looks. Um break it. Break it miss. Ah. So there you go. You break it. Okay. There you go. Look at the moisture. Look at the water. This is this is water now. Let's squeeze it. I hope you can see. That's that's water. See. Are you seeing it guys? Let me know if you're seeing it. Alright. So this is it. The leaf is probably gonna be the. The leaf is gonna be the same thing. Alright. You want to take a bite? Or you want me to take a bite? Okay. You know it can be eaten raw right? I'm not gonna. You bite. You do the biting. You're gonna take a bite. Not now dear. You're used to it. You don't have to take so much man. Come. Come. Come. Come. Come. Come. Very crunchy. Crunchy. That's the word. It's crunchy. Crunchy and a slightly sour lemony flavor. Um. You can also eat it for salad. Yes. If you like. Yes. You're running. You're right ahead of me. Right ahead of me. Because um it can be eaten. It can be eaten fresh. Yeah. It can be eaten stir fried. You can make eat it as a uh a salad part of your salad. Yeah. You can use it in your green juice. Green juice. Man this lady brilliant man. Don't take her granted because she looks so quiet guys. Yes. Green juice. I actually you know the first time I bought it from you. I actually make green juice with it right. Yeah. I mix it with some other stuff and I got um spinach uh I don't but a bunch I got a bunch of stuff including red red callaloo. Yeah. You know the red color? Yeah. Yeah man. I mix it with the red color and stuff. Um and and a bunch of stuff I make I make that with it. Alright. So, let me know. Let me go guys. How how would you eat this? How would you eat this? This this bad boy here. I told you. I told you about it. I'm gonna share. I'm gonna share. What am I? Yeah. I'm gonna share a bunch of the health benefits. I'm gonna share a bunch of the health benefits. Um right now with you. But I want to hear from you. How would you eat it? So, Miss Celia just pluck it out of the ground. Did you see it there? She have it abundant here and remember this stuff she didn't plant. It just grows wild and her mommy told her that it's good stuff. So, she don't she don't waste it. She don't throw it away. She don't kill them out and in fact, when she reaping them now to sell, she just break it so that can replenish, can regrow. So, that's what she do. I'm sure this is just pick it and eat it. So, she make salad with it. Um green juice with it but I want to hear how would you use it? Miss Miss Celia, you know what this is? Guys, guys, you know I'm not gonna I'm not gonna ignore when I see these good stuff. When I see these good stuff, I'm not gonna just pass over them. Even though I'm on Purse Lane and there's another one here in between here. Purse Lane. I can't ignore this. This is Shepherd Purse. You want to hear about Shepherd Purse? Yes, that's another powerhouse. Shepherd Purse, guys. Shepherd Purse. Did you know that Miss Celia? Miss Celia didn't know that either. Guys, you have all the good stuff here. Shepherd Purse. Somebody gonna ask you Anyway, let's talk about the health benefits. So, health benefits of the Common Purse Lane, guys. So, I I think I mentioned to you earlier in the in the intro that it has one of the telling most telling or pronounced benefits of this bad boy here is the fact that it's loaded with Omega Omega 3. It has more Omega 3 than some fish. It is one of the most impressive. Actually, the most the plant, certainly the what they call green leafy vegetables, the vegetables that has the most Omega 3. Only flax seed I think comes close as a plant, you know. This Omega 3. Make a note. So, when I say don't step on it, I mean it. Don't step on it. It's not as simple as it looks. So, in addition to that though, it has vitamin A, vitamins B, some vitamin B, right? A loaded amount of vitamin C, vitamin E, and minerals, magnesium, potassium, calcium, and iron. Yeah, what does it what does that mean for us? It that means it's great for inflammation, the sealer, blood pressure, sugar, as your mother, your mommy tell you, and heart health, and even brain support. So, again, superfood, superfood, superfood, guys. I want to I want to ask you to be careful though. There's another, I mentioned it earlier, there's another plant called this purge. I don't see this purge here. I'm gonna show you this purge. Alright, hold on a second. Let me get this purge and show you this purge. Okay, so this is what this is what I'm this is what exactly what I'm telling you about. So, this right on the roadside and lo and behold, the purslane is here. See, succulent leaves, but right between it is the one we ask you to be careful of, is this one, purge. Looks similar, can be very deceptive. This is a purge, but this is not it. This is not the purslane. Right, the purslane, you can see, look closer, thicker, broader leaves, thicker, broader leaves, and this purge have similar thin leaves. Alright, thin leaves. So, that's the difference. That's one of the major difference between the two. So, now you know, now you know, purslane, purslane, and this is the other one, the fake one. Alright, so don't mix up this purge with the, don't mix up this purge with the purslane. There's a couple of ways to know the difference. Number one, I think I might have showed you earlier, when you break this, you just basically see, I want to make sure you get it right, right, water liquid, right. This is the purslane. The stems are a little bit pinkish, not fully green. What color is this? What would you say? What color is that? Purple? Purple? Yeah, yeah, kind of purplish. Yeah, and the leaves are, as I mentioned earlier, spongy, broader, and thicker, thicker than the purge. The purge, you have to be careful about, because the purge, just say it's poisonous. Alright, so you want to make sure you get the right, oh, this is the seed here. You want to make sure you get the right, oh, the seed. Hold on here. Oh, look at that. Them baby seeds, a lot of seeds. Ah, how could I have missed that? Oh, break out one of the seeds for me, my friend. I didn't do, okay, well, while my sealer is doing that. So, anyway, I was saying to you, this is one way to know the difference. The purslane is thicker, more succulent, I'm going to use the word, leaves. And when you break it, you don't see any white, anything like any stain or anything coming out, right? You see more water. So, I mentioned to you how we can use it, right? We mentioned, remind me again, we say we can steam it, blend it, eat it as salad. Yeah, just say it, yeah. Salad. Yeah, salad. Mix it with a lot of stuff and make salad. And you can boil it for tea. Boil it for tea. Yeah, boil it for tea. So, which part of it do you use? So, this is another question I suspect somebody's going to ask that question. Which part of the purslane do you use? So, well, let me hear from you first. We use everything. Everything, of course. That's the answer. We use the one that is young. Uh-huh. Without the seed. Yes. Because if you let it grow too long, it will go and have a lot of seeds. But when it is young and just sprung up, you use, you can use everything. Everything. Yeah, that's the answer. So, the leaves, the leaves guys, the stem here, and even the root. The purslane, all of it is good. I learned that there's a lady, I watched her on YouTube, she was talking about the purslane as well. She said she used it to make wine. You ever hear anything like this? No, I don't. Yeah, she said she make a delicious wine. She said she put some other stuff with it. Yeah. But it makes a delicious wine. And the taste again, guys, we said, there's one thing I want to mention, mention that the, it, it, we said it grows everywhere, right? But usually when it's in the, this kind of soft moist area here, as you're seeing here, it has a, it has a sweeter taste, I'm told. In the drier areas, it's a little bit more tangy. Yeah, and red. And red, yes, yes, yes, yes, yes, that's it. So, so, so that's that. But I want you to look I want to hear from you though. I want to hear from you. Did you know, did you know that this plant, if you know, first of all, if you know it, let me know if you ever seen it before. And if you did, or if you do, did you know that it does so much? If you're surprised as much as we are, then make sure you hit the like button and share with somebody. Share with somebody right now. Send it to somebody now. Right, right now. I want to pick up Miss, Miss Celia. A quiet, demure soul. Farming her farm in the hills of Kemshott of how much years? 15. 15 years. And you can see some of the stuff that she's doing here. I mentioned, I showed you some of them already. There's callaloo. There's pop cabbage, cabbage. Yeah. And peppers. Oh, yeah. Sweet pepper. What's sweet pepper? What's pepper name again? Hot pepper. Hot pepper. Hot pepper. And you can see she has, actually, come, let's walk. Let's walk. Let's show them. Let's show them as a bonus. Yeah, man, we're going to, I'm going to show you a little bit. You know, I come to these places, I can't just come and do parsley. Although she has a lot of parsley in here. But see, I have here cocoa, dasheen. Yeah. So tell me as you go along. So who don't know, can learn a little bit. What else? We have callaloo around here. This callaloo. Okay, this is the callaloo. Nice, fresh looking callaloo. This is the hot pepper. This is the scotch bannet. The bad scotch bannet where everybody wants. That's for our rondong. This is it. She has it here, guys, in our farm. Fresh scotch bannet. Nice. I hear a man say, taste and buy. Taste and buy. You say taste and buy too? No. But you can taste and buy. You can taste and buy. All right. What else you have? More callaloo. We're going to talk about the callaloo later, guys. This is yam. Yam head. You cover the yam head, them fairies. For what? That the sun not destroy them. Oh, the sun not destroy them. Okay. And you have yam pine here. You have a ram goat here. I'm preparing for Christmas. Maroon. Ram goat. Maroon, man. And the mother goat, that. Yeah. Okay. Nice, nice, nice. You have a lot of banana. Most in Lakatan. Yeah, yeah. Banana, banana, guys. Banana. Banana trees. So these yam, you dig already? Can they look dry? Yeah, man. You dig already. Dig already. More purslane. It is lovely. This is lovely. All right. We have plantain over there. Oh, plantain. Plantain. Oh, it's a plantain. Okay. We have dashing over there. All right. So let me show, let me show off your plantain. This is, this is, this is your main source of income, Miss Celia, right? You're farming, right? Yeah. This is it. So guys, people are still doing that. Surviving with a farm, which is, which is a, which is something I love. This plantain can grow soon. Soon. Maybe like three or four weeks. Weeks? I thought you were going to say days. Okay. All right. This is lovely. I want you to pick up Miss Celia for me, if anybody is interested. We, you and I had a discussion earlier about it. Oh, first of all, guys, I learned that the purslane here, you can actually dry it and ground it and just, and use it the same way you just sprinkle it on your food, use it to make tea, all that kind of stuff. I was asking Miss Celia, if she's, if somebody's willing, if somebody's asking for it, she'd be willing to do that. She had a little reservation, but I think her answer is yes. She and I are going to work together on that. If somebody need it dried, we'll figure out something. But more than likely, it's probably going to be, you know, not a whole batch, small amounts, ounces, or maybe even capsules. We're going to work on that. So check the description for, for that. But I'm going to ask her if there's this or any other product that anybody wants. This is interesting. They're interested in, they want to reach out to you. How they can get in touch with you? Well, you'd have to call. My number is 851-7473. And this is a, this is a 876. And they have some new code knowing I'm here. 876. What's her name? 851-7473. 7473. Miss, Miss Celia, what makes Jamaica special? What do you think? What makes Jamaica special? Jamaica is always special, beautiful and everything. Everything. Everything we need. Water. Everything. Food. Yeah. Everything. God be the glory. And purslane. Growing wild. Come on, purslane. Big up Miss Celia, guys, as she goes. That's it, guys. Come on, purslane. It's astounding health benefits. More omega-3 than some fish. Healthy omega-3 because it doesn't have, I'm learning that it doesn't have the some fish has. But this is it. If you want plant-based health. There's another video, I think I would love for you to see. And I do that video, 60 medicinal herbs of Jamaica. Did it in St Anne. It's a popular one on there. One of the most popular one. I need you to see it. There's a link in the description and it's in the card above. If there's another herb, another plant, another weed, if you're interested in, in me featuring, tell me, put it in the comments. I would love to, I would love to consider that. And I'll see you in the next video.