Purslane (Portulaca oleracea, Ma Chi Xian, 马齿苋) is said to have effects to prevent and help treat E. Coli and dysentery.
Purslane is a common weed. If you have a backyard, you are almost sure to find this herb. It has juicy leaves. Purslane has sour and salty tastes and it can be eaten as a leaf vegetable. People eat fresh purslane as a salad.
Purslane Has Antibacterial Properties
Known as Ma Chi Xian, purslane has been used in traditional Chinese medicine and Chinese folk remedies for long time, it is used to treat infections, dysentery and bleeding of the genito-urinary tract, sores and insect or snake bites. Fresh Ma Chi Xian is used as a summer vegetable to reduce heat, fight infections and cool the body.
According to traditional Chinese medicine guidelines, purslane is a sour and cooling herb. It has detoxifying, antibacterial, anti-inflammatory, and diuretic properties, and can be used to clear internal fire, expel toxins, cool blood and stop bleeding. It is often used to treat dysentery, enteritis, nephritis, post-partum bleeding, blood in the stool, mastitis and other diseases.
Modern scientific studies have shown that purslane has strong effects to fight shigella, salmonella typhi and E. Coli (Escherichia coli), and can be used to prevent and help treat of a variety of infections.
How to use purslane for E. Coli and dysentery
1. Make a decoction:
– A handful of fresh purslane
– 1 cup of water
– Boil for 10 minutes to make a decoction
– Drink it, twice a day
2. Make a purslane salad:
– Purslane 500g
– Garlic 3 cloves (cut into small pieces)
– Soy sauce 1 table spoon
– Sesame oil 1 tea spoon
– Wash the purslane, boil it for 1 minute, strain, cut into 1 inch long and put into a dish. Then top with garlic, soy sauce and sesame oil, and serve.
Please note, pregnant women should not eat purslane, which is said to cause miscarriage.
