Purslane

VARIANT NAMES: Machicao, Maxian, Changmingcai, Machilongya, Jiangbandoucao, Guazicai.

ORIGIN: The whole grass of Portulaca oleracea [Portulacaceae].

CHEMICAL COMPOSITION: Containing a great deal of noradrenaline, sylvite, dihydroxyphenyl ethylamine, dihydroxy-phenylpropylamine, malic acid, citric acid, glutamic acid, aspartic acid, alanine, and sucrose, glucose, fructose. Every 100g of the edible part contains 2.3g of protein, 0.5g of fat, 3g of sugar, 85mg of calcium, 56mg of phosphorus, 1.5mg of iron, 2.23 mg of carotene, 0.03mg of thiamine, 0.11mg of ovoflavin, 0.7mg of nicotinic acid, and 23mg of vitamin C.

NATURE, FLAVOR AND CHANNEL TROPISM: Sour in flavor and cold in nature, acting on the channels of the large intestine, liver and spleen.

EFFICIENCIES AND INDICATIONS: Clearing away heat and toxic materials, promoting blood circulation and relieving swelling. It is used to treat dysentery of heat type with pus and blood in the stool, strangury due to pathogenic heat, stranguria complicated by hematuria, Leukorrhagia, Edema and Furuncle, Erysipelas and scrofula.

DIRECTIONS: To be decocted for oral administration or mixed with garlic after being quick-boiled in boiling water for eating. It can be eaten stir-fried, pounded to get its juice either for drinking or for external application.