Ma Chi Xian (Portulaca oleracea) — Dried Purslane Food Herb, 500g

Ma Chi Xian (Portulaca oleracea), commonly known as Purslane, is the dried aerial part of a widely used food herb known in Traditional Chinese Medicine (TCM) as Mǎ Chǐ Xiàn (马齿苋). Also called Ma Chi Cai or Ma Chi Cao in folk naming, Purslane has long been prized as a cooling, heat-clearing herb used in teas, soups, and seasonal culinary preparations. Its nature is sour and cold, making it a refreshing herb traditionally associated with clearing heat, cooling the blood, and supporting digestive comfort.

Key Selling Points

• Traditional heat-clearing food herb
• Dried Purslane aerial parts
• Portulaca oleracea
• Suitable for tea, soup, and congee
• 500g new-crop wholesale pack

Quality & Sensory

Each batch is carefully dried to preserve its deep green color, tender leafy texture, and mild grassy aroma. When brewed or simmered, the herb releases a gentle, slightly sour and refreshing flavor with a soft vegetal body, adding a light cooling note to teas and broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Chinese-style soup and broth
• Congee and grain porridge
• Seasonal cooling dishes
• Soup-pack ingredient

Traditional Uses

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

FAQ Q&A