Description
Delivery Time: 2-day Delivery
Origin: Mrs. Chow's Happy Farm / Tin Shui Wai
Purslane and "horseshit" amaranth have very similar names, with only one word difference between the two. According to legend, they can also relieve eczema. Is it true? Chinese medicine believes that purslane has sour taste, cold nature, can clear heat and detoxify, cool blood to stop dysentery, dehumidify and relieve dysentery, and can be used for heat toxins and diarrhea, hot showers (urinary tract infection), red leucorrhea, erysipelas, eczema, etc. In addition to oral administration, it can also be used externally. For example, in the acute stage of eczema, symptoms such as redness, swelling, itching, and water seepage occur. You can use purslane, honeysuckle, wild chrysanthemum and other decoctions to wash outside to relieve symptoms. The horse shit, although the name is very similar to the horse oleracea, but it is a different plant. Horse shit amaranth is sweet, light, and cold in nature. It can clear away heat, detoxify and relieve dampness. For patients with acute eczema, it also has a soothing effect. However, whether it is purslane or horseshit amaranth, because of its cold properties, it is best to consult a registered Chinese medicine practitioner before taking it for people with weak spleen and stomach, easy to diarrhea, and pregnant women.
Dr. Roy Tsui, a registered Chinese physician, shared his views on two more plants in TVB "Looking Around"
https://www.youtube.com/watch?v=1X5oRll8pMk
Organic Purslane (Portulaca oleracea)
A local organic field green with fleshy stems and leaves, a mild sour-fresh flavour, and a crisp yet slightly mucilaginous bite. Unusually rich among leafy vegetables in plant omega-3 (alpha-linolenic acid), plus vitamins A and C and minerals. Good raw, quickly stir-fried, in light soups, or with eggs.
What it is
Purslane (Portulaca oleracea), called gwa ji choi or ma chi yin in Hong Kong, is a succulent annual in the purslane family. Leaves are thick and paddle-shaped; stems are often reddish-purple and spread along the ground. Other names include longevity vegetable and five-element herb.
Do not confuse it with ma si yin (wild amaranth, Amaranthaceae). That plant stands more upright and cooks like ordinary amaranth. Purslane lies flat, tastes tangy and slippery, and is notable for omega-3.
Organic packs come from Hong Kong small farms (for example Kam Tin or hillside plots near Tsuen Wan), grown without synthetic pesticides or fertilisers, which matters if you eat it raw or lightly cooked.
Origin and season
Found across temperate and tropical regions; common and native-range in Hong Kong fields, paths and organic beds. Heat- and drought-tolerant. Harvest from late spring through autumn, with strongest growth in summer. Farms usually sell young stems and leaves, often around 300 g per pack.
Foraging wild plants risks misidentification and pollution. Buy farm-grown food-grade organic purslane.
Flavour and texture
Mildly sour, a little salty-fresh, with a lemon-pepper green note. Leaves stay crisp; cooked stems turn pleasantly mucilaginous, like a lighter okra, so they work in salads, soups and dishes that need a bit of body. Early-morning harvest can taste more acidic because of the plant’s CAM metabolism.
Long slow boiling makes it overly slippery and dulls the fresh sourness. Keep cooking short.
Culinary uses
- Blanch and dress with garlic, soy and sesame oil
- Quick stir-fry with shredded pork or garlic
- Scrambled eggs
- Brief simmer in minced-pork soup
- Salads, sandwiches and light plates
- Common raw or in soups in Middle Eastern and Mediterranean cooking
Folk practice also uses a decoction as an external wash. That is not a food claim; treat culinary use and topical folk use separately.
How to prepare
Wash thoroughly even when organic — grit hides at the leaf joints. Trim tough stems and yellow leaves. Use tender stems and leaves whole for salad; stir-fry hot and fast until just wilted. For soup, add in the last 1–2 minutes.
Purslane contains oxalic acid. People prone to kidney stones or on a low-oxalate diet should not eat large raw amounts; brief blanching helps. Those with a cold, weak digestion should eat it cooked and in modest portions.
Nutrition
Low-calorie and high-water. Its standout trait is a high level of alpha-linolenic acid (plant omega-3) for a leafy green, plus vitamin A (beta-carotene), vitamin C, potassium, magnesium, calcium, iron and antioxidants. Often nicknamed a “longevity vegetable,” and useful for vegetarians seeking plant omega-3.
In Chinese folk medicine it is sour and cold, used to clear heat and cool the blood. As food, treat it as a vegetable, not a medicine.
Storage
Succulent leaves wilt and weep quickly. Keep in the fridge crisper and use within two to three days. Avoid sealing it tight for long.
