The plant shown in the picture is purslane (known as *Purslane* in English, and in Morocco as *Regla* or *Baqla*).Purslane (main ingredient):* Characteristics: A wild plant with thick, sticky leaves and a reddish stem. Botanically, it is classified as an edible herb rich in water.* Nutritional Values: It is considered one of the richest plants in plant-based omega-3 fatty acids. It also contains antioxidants, vitamin A, vitamin C, and magnesium.* Real Benefits: It contributes to supporting heart health and reducing inflammation in the body thanks to the healthy fats and nutrients it contains.Illustrative Images (Back, Feet, Thyroid Gland):* Back and Feet: Used to suggest that the herb treats joint pain, swollen feet, or varicose veins.* Neck Crack (Thyroid Gland): Suggests that it treats thyroid problems or throat infections.* Medical Explanation: These illustrations are marketing exaggerations. Purslane is a nutritious and beneficial vegetable as part of a balanced diet, but it is not a magic cure for these diseases.Recipe and Preparation (How to Eat It): There is no “secret recipe” as long as the plant is eaten like any other vegetable. The best ways to prepare it are:* Raw Salad: Wash thoroughly and chop the leaves along with the tender stem. Add it to a salad with a little olive oil, lemon juice, and a pinch of salt.* Cooked (Moroccan Style): Wash and finely chop the purslane, then steam or cook it with garlic, coriander and parsley, olive oil, cumin, paprika, and preserved lemon (similar to how mallow is prepared).
The plant shown in the picture is purslane (also known as squash).
