Dried Purslane Herb Ma Chi Xian 500g Bag Traditional Chinese Herbal Botanical

Dried Purslane Herb, known in TCM as Ma Chi Xian (马齿苋), from Portulaca oleracea, the dried aerial parts of the purslane plant. This sun-dried edible botanical is traditionally valued in Chinese herbal practice for its cooling nature and sour flavor. Commonly used in decoctions, teas, and culinary preparations, it is a simple agricultural product intended for traditional herbal use and should not replace medication.

Key Selling Points

• Whole dried Purslane herb, a classic Chinese edible botanical
• Botanical source Portulaca oleracea, aerial parts sun-dried for preservation
• Known in TCM as Ma Chi Xian, traditionally associated with cooling and sour properties
• Versatile form suitable for decoction, herbal tea, and culinary use
• Supplied as a 500g bag of dried edible agricultural product

Quality & Sensory

Typically the dried herb appears in green to brownish-green segments with a slightly succulent, wrinkled texture. It carries a mild grassy aroma, and when decocted it typically yields a light, slightly sour and savory taste.

Technical Specifications

Usage Scenarios

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

Traditional Uses

In TCM theory, Purslane is traditionally classified as cold in nature with a sour taste and is traditionally associated with the large intestine and liver channels. Folk practice has long used it in summer decoctions, cooling teas, and simple vegetable dishes. It is often paired with other mild herbs in seasonal wellness routines, reflecting its long history as both a food and a traditional botanical.

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