Ma Chi Xian (Portulaca oleracea) — Dried Purslane Herb, Sulfur-Free Food Herb for Tea & Soup

Ma Chi Xian (Portulaca oleracea), commonly known as Purslane, is the dried aerial part of a traditional food herb known in Traditional Chinese Medicine (TCM) as Mǎ Chǐ Xiàn (马齿苋). For centuries, this humble green has been prized as a cooling, detoxifying herb used to clear heat, cool the blood, and support digestive ease. Its nature is sour and cold, making it a refreshing yet gentle herb for seasonal nourishment and everyday herbal teas.

Key Selling Points

• Traditional heat-clearing food herb
• Sulfur-free, clean dried Purslane
• Portulaca oleracea aerial parts
• Suitable for tea, soup, and congee
• New-crop quality from Anhui

Quality & Sensory

Each batch is carefully dried to preserve its deep green color, tender leafy texture, and mild grassy aroma. When brewed, the herb yields a light, slightly sour and refreshing infusion with a clean vegetal finish; when simmered in soups, it softens and lends a gentle tang that brightens the broth.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Chinese-style soup and broth
• Congee and grain porridge
• Seasonal cooling drinks
• Everyday food-herb cooking

Traditional Uses

In folk herbal practice, Ma Chi Xian is decocted into soups, congee, and cooling teas to support the body during warm seasons. It is a common ingredient in summer soup packs, where it pairs with ingredients like mung bean, lotus leaf, and honeysuckle. As a daily tea, it is brewed alone or blended with chrysanthemum and mint for a light, refreshing infusion.

FAQ Q&A