[Medicinal Korean Herb] Purslane (Portulaca oleracea/Machixian/쇠비름) Dried Loose Leaves 2oz (56g)

Description

It has smooth, reddish, mostly prostrate stems and alternate leaves clustered at stem joints and ends. The yellow flowers have five regular parts and are up to 6 millimetres (0.24 in) wide. Depending upon rainfall, the flowers appear at anytime during the year. The flowers open singly at the center of the leaf cluster for only a few hours on sunny mornings. Although purslane is considered a weed in the United States, it may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the Middle East, Asia, and Mexico. The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews. Tea brewing method - 1. Rinse the herbs with cold running water then soak it for 30min. 2. Water : Herbs ( 2 liters : 30 g ) 3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Roots, Seeds or Fruits : 1hr - 2hr / Loose leaves : 10min-30min ) Enjoy!! **Keep refridgerated and drink the tea hot or cold