Purslane

Horse Bee Vegetable

　　Purslane, scientifically known as Portulaca oleracea, is commonly called "horse bee vegetable" in our region due to its extremely strong vitality, and is also known as the "longevity vegetable."

　　It belongs to the Portulacaceae family, is an annual succulent herb, usually creeping, hairless, and often has purple stems. The leaves are opposite, broadly ovate to wedge-shaped. It blooms in summer with small yellow flowers. The fruit is conical and dehiscent with a lid. It grows in fields.

　　In traditional Chinese medicine, the whole plant is used medicinally. It is cold in nature and sour in taste, with functions such as clearing heat, detoxifying, and reducing swelling. It is mainly used to treat dysentery, sores, and other conditions. The main components of purslane include large amounts of norepinephrine and significant amounts of potassium salts (such as potassium chloride and potassium sulfate), as well as dihydroxyphenethylamine, proteins, fats, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, and more. It is the most ideal food for clearing heat and detoxifying, and eating it can nourish the body and build strength.

　　Purslane can be eaten in both spring and summer, but the best time is in spring when it is about the size of a palm. Purslane can be served cold: blanch the stems and leaves thoroughly in boiling water, then soak them in cold water to remove the sticky juice, rinse and drain, then mix with mashed garlic, salt, sesame oil, and MSG for a delicious cold dish. It can also be stir-fried with meat and a little chili for a rich and appetizing flavor. Alternatively, it can be blanched in boiling water and dried for use in winter.