What is the TCM thermal nature of Purslane Herb?

Purslane Herb (Ma Chi Xian) is classified as Sour, Cold; Liver, Large Intestine in Traditional Chinese Medicine.

What are the traditional TCM uses of Purslane Herb?

In TCM, Purslane Herb is traditionally used for: Clears heat and resolves toxicity, cools blood to stop bleeding, and stops dysentery.

Where is Purslane Herb documented in classical TCM texts?

Purslane Herb appears in the Shennong Bencao Jing (~200 CE) and has been documented in TCM pharmacopoeia for over 1,800 years.

Purslane Herb

Ma Chi Xian · 马齿苋 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-09-05

📋 TCM Classification

Thermal Nature & Flavor: Sour, Cold; Liver, Large Intestine

Chinese Name: 马齿苋

Traditional Uses in Chinese Medicine

Clears heat and resolves toxicity, cools blood to stop bleeding, and stops dysentery.

Chinese pharmacopoeia: 清热解毒，凉血止血，止痢。

Classical References

Food Therapy Applications

In TCM food therapy, Purslane Herb is traditionally incorporated into daily meals:

Congees (rice porridges): Slow-cooked with rice to support Spleen and Stomach function
Soups and broths: Combined with other food-grade herbs for seasonal wellness
Herbal teas: Steeped as a single herb or in compound tea formulas

Note: The above describes traditional food therapy use. It does not constitute medical advice. Consult a qualified TCM practitioner for personalized guidance.

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