Dried Purslane Herb Ma Chi Xian 500g Bag Raw Botanical for Decoction and Culinary Use

Dried Purslane Herb, known in TCM as Ma Chi Xian (马齿苋), from Portulaca oleracea, the dried aerial parts of the purslane plant. In TCM theory this herb is traditionally associated with a sour and cold nature and is valued in classical herbal practice. Traditionally used in decoctions, herbal teas, and culinary preparations. Store in a cool dry place and use according to traditional preparation methods.

Key Selling Points

• Dried Portulaca oleracea aerial parts supplied as a raw botanical
• Known in TCM as Ma Chi Xian (马齿苋) with a traditionally sour and cold nature
• Packaged in a 500g bag with nitrogen-flush processing for freshness
• Suitable for decoctions, herbal teas, and culinary preparations
• Sold as an edible agricultural product with a 12-month shelf life

Quality & Sensory

Typically the dried herb appears as green to brownish-green segmented stems and small leaves with a slightly fleshy texture. It typically carries a mild grassy aroma, and when decocted it typically yields a light sour and slightly salty taste.

Technical Specifications

Usage Scenarios

• Simmer into a traditional herbal decoction
• Brew as a simple herbal tea
• Add to soups and congee in traditional cooking
• Use in seasonal culinary dishes following traditional recipes

Traditional Uses

In TCM practice, Ma Chi Xian is traditionally associated with clearing heat and cooling the blood, and it has long been used in folk herbalism for summer herbal drinks and simple decoctions. It is commonly prepared alone or combined with other cooling herbs, and it also appears in traditional culinary use as a wild vegetable-style ingredient in soups and congee.

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