Dried Purslane Herb Ma Chi Xian 500g Sun-Dried Wild Vegetable for Tea Soup and Decoction

Dried Purslane Herb, known in TCM as Ma Chi Xian (马齿苋), from Portulaca oleracea, the whole aerial plant harvested and sun-dried. Also called Ma Chi Cao or Wu Xing Cao, this wild vegetable herb is traditionally valued in Chinese herbal practice for its cooling nature and sour flavor. In TCM theory it is associated with the large intestine and liver channels. Commonly prepared as tea, decoction, or culinary ingredient.

Key Selling Points

• Whole dried Portulaca oleracea aerial plant, a classic Chinese wild vegetable herb
• Known in TCM as Ma Chi Xian 马齿苋, also called Ma Chi Cao or Wu Xing Cao
• Sun-dried whole herb supplied as a 500g pack of selected material
• Traditionally regarded in TCM as cold in nature with a sour flavor
• Suitable for herbal tea, decoctions, soups, and culinary use

Quality & Sensory

The dried herb typically appears as fragmented stems and small fleshy leaves in dull green to brownish tones with a dry, brittle texture. It carries a mild grassy-herbal aroma, and when simmered it typically yields a light, slightly sour and vegetal taste.

Technical Specifications

Usage Scenarios

• Simmer as a single-herb decoction or blend with other cooling herbs
• Steep as a light daily herbal tea
• Rehydrate and add to soups or congee
• Use as a traditional wild vegetable ingredient in home cooking

Traditional Uses

In TCM practice, Ma Chi Xian is traditionally used in decoctions and is a common folk herb for seasonal summer use, often paired with other cooling herbs such as Jin Yin Hua or fresh mung beans. It has long been eaten as a wild vegetable in China, added to soups, congee, or simply blanched as a dish. Traditionally associated with clearing heat and supporting intestinal comfort.

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