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Common Purslane (ma chi xian) Salad



In Australia, it’s currently late summer. According to the Five Element theory, late summer is associated with the Earth element, which corresponds to the spleen and stomach. The dominant weather during this season is dampness, and in this system, Earth is considered the "mother" of Metal. The damp-heat of this time often leads to common skin and digestive issues. 
In Australia, it’s currently late summer. According to the Five Element theory, late summer is associated with the Earth element, which corresponds to the spleen and stomach. The dominant weather during this season is dampness, and in this system, Earth is considered the "mother" of Metal. The damp-heat of this time often leads to common skin and digestive issues. 

Common Purslane (ma chi xian) has been included in the Chinese herb category since the Han dynasty (around 3000 years ago). It was firstly recorded in Shennong’s Herbal Classics/Shen Nong Ben Cao Jing. Based on theories of Traditional Chinese Medicine (TCM), it’s nature is cold and the taste is sour and sweet whilst being juicy. In Chinese medicine, it was used for several conditions:   

  • Lung-related issues that appear as skin conditions, such as redness, hotness, itchiness, rashes, pain, or pus, which often worsen during summer. 

  • Large intestine issues, which can cause abdominal pain and a frequent but difficult urge to use the restroom. Stools may be loose and sticky or contain pus or blood. 

Because of its pleasant taste, Common Purslane is a popular summer and late-summer ingredient in many dishes, helping to prevent common skin and digestive issues. Today, I picked some fresh Purslane from my backyard to make a simple and delicious Common Purslane salad—it’s refreshing and great for digestion! If you're interested, here's an easy way to prepare it: 

Common Purslane Salad Recipe 

Ingredients: 

  • Fresh, tender Purslane (stems and leaves) 

  • Garlic (1 clove, finely chopped) 

  • Vinegar 

  • Soy sauce 

  • Sesame oil 

Instructions: 

  1. Wash the Purslane thoroughly under running water to remove any dirt. 

  2. Blanch the Purslane: Bring a pot of water to a boil, then add the Purslane. Once the water starts boiling again, quickly remove the Purslane and drain it. 

  3. Prepare the garlic: Finely chop a clove of garlic. Cut the Purslane into small pieces. 

  4. Mix the salad: In a bowl, combine the Purslane and chopped garlic. Drizzle with vinegar, soy sauce, and sesame oil, then mix everything well. 

And that's it—your salad is ready to enjoy! 

A Few Notes: 

 

  • This dish is not suitable for pregnant women or people who need to avoid cold foods 


 
 
 

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