Purslane tea is a mild herbal infusion made from the leaves of Portulaca oleracea, a succulent widely found in home gardens around the world. In English, it’s most commonly called purslane, though in different regions it may also appear as “verdolaga,” “pursley,” or “Ma Chi Xian” in Asian cuisines. Traditionally eaten as a leafy green, purslane also makes a refreshing, caffeine-free tea that brings a light, herbaceous flavor to your day.

In culinary traditions across the globe—including Mediterranean, Middle Eastern, Asian, and Latin American cuisines—fresh purslane leaves are used in salads, soups, stir-fries, and yogurt-based dishes. When brewed as a tea, it delivers a delicate green profile that pairs beautifully with lemon, ginger, or mint. Nutritionally, fresh purslane leaves are rich in potassium, magnesium, vitamin C, and are especially notable for their naturally high content of ALA omega-3, a rare feature among leafy vegetables.

Before preparing your cup, there is one essential safety point: purslane contains oxalates, similar to spinach and Swiss chard. Individuals with a history of calcium-oxalate kidney stones should use caution, consume lightly brewed infusions, and seek medical guidance when needed. Oxalate levels vary by plant sample and soil conditions, and cooking tends to reduce soluble oxalates more effectively than raw preparations.

⚠️ Disclaimer: This article is for informational purposes only and does not replace professional medical or nutritional advice.

---

Purslane Tea: Flavor, Aroma, and Why People Enjoy It

Purslane tea has a fresh, green aroma and a mild plant-like flavor, often with a subtle silky texture due to the plant’s natural mucilage. A short steep produces a clear, refreshing infusion; longer steeping may introduce a slightly earthy note.

Sensory Profile (light infusion)

• Aroma: fresh, green, soft herbal notes
• Flavor: mild, slightly citrus-herbal; may become earthy if steeped too long
• Pairs well with: lemon peel, ginger, mint

---

Culinary Benefits and Interesting Facts

🫖 A gentle ritual

A warm cup of purslane tea can create a calming moment in your day—without caffeine.

🥗 A versatile leafy green

In U.S. gardening and homesteading communities, purslane is increasingly recognized as an edible “wild green” and valued for its pleasantly tart flavor and thick, crunchy leaves.

💚 Naturally rich in nutrients

Fresh purslane leaves contain:

• ~494 mg potassium / 100 g
• ~68 mg magnesium / 100 g
• ~21 mg vitamin C / 100 g
• ALA omega-3 (one of the highest among leafy vegetables)

These values explain why purslane is gaining attention in nutrition discussions.

---

Traditional and Popular Uses

Across cultures, purslane is used:

• raw in salads
• combined with tomatoes and yogurt in Mediterranean dishes
• cooked in soups and stews
• sautéed with garlic and spices

In the United States, foraging communities often highlight purslane as a nutritious wild edible. As a tea, it remains a light, refreshing herbal infusion—best used in moderation.

---

Nutritional Table — Fresh Purslane Leaves (per 100 g)

(The brewed tea itself contains only trace nutrients because it is mostly water.)

Component	Amount	% DV*
Calories	20 kcal	1%
Carbohydrates	3.39 g	1%
Protein	2.03 g	3%
Total Fat	0.36 g	1%
Sodium	45 mg	2%
Potassium	494 mg	14%
Calcium	65 mg	7%
Magnesium	68 mg	26%
Phosphorus	44 mg	6%
Iron	1.99 mg	14%
Vitamin C	21 mg	47%
Thiamin (B1)	0.047 mg	4%
Riboflavin (B2)	0.112 mg	9%

*Daily Values based on a 2,000-calorie diet.

---

How to Make Purslane Tea (Light Herbal Infusion)

Yield: 2 cups
Total time: 6–8 minutes

Ingredients

• 1 tablespoon of fresh, washed purslane leaves (use only tender tips and leaves)
• 500 ml (about 2 cups) of water
• Optional: lemon peel or a thin slice of ginger

Instructions

1. Heat the water until it just begins to boil.
2. Turn off the heat and add the purslane leaves.
3. Cover and steep for 6–8 minutes.
4. Strain gently (do not squeeze the leaves to avoid bitterness).
5. Serve warm or chilled.

💡 If you need to limit oxalates, keep the infusion light and avoid daily use. Cooking purslane for meals reduces oxalates more effectively than tea.

---

Flavor Variations

• Citrus Refresh: add ice and fresh lemon
• Herbal Warmth: add ginger + a cinnamon stick
• Green Syrup: reduce 1 part tea + 1 part sugar over low heat until slightly thickened; use for homemade sodas

---

Culinary and Cosmetic Uses

🍽️ In the kitchen

Purslane shines as a vegetable—crunchy in salads, excellent in soups and stews, and a natural thickener due to its mucilage.

🌿 Cosmetic or topical use (traditional)

Some people use crushed purslane leaves for their cooling feel on the skin.
If trying any home remedy:

• test a small patch first
• avoid eyes and mucous membranes
• stop if irritation occurs

---

Storage and Growing Tips (U.S. Adapted)

Storage

• Keep fresh purslane in a sealed container with a dry paper towel.
• Refrigerate and use within a few days.

Growing Purslane in the United States

Purslane is one of the easiest greens to grow:

• thrives in full sun
• tolerates heat and drought (perfect for warm U.S. climates)
• grows even in poor soil
• spreads quickly

It can be grown in the ground, raised beds, or containers.

---

Safety, Contraindications, and Care

Oxalates

Purslane can contain high levels of oxalates.
Not recommended for frequent use in people with:

• kidney stones
• hyperoxaluria
• kidney issues requiring oxalate restriction

Pregnancy & breastfeeding

Due to lack of specific safety data for concentrated infusions:

• prefer culinary use rather than herbal tea
• avoid regular consumption without guidance

Allergies

Any plant can cause reactions. Stop use if discomfort occurs.

Harvesting safely

If foraging, never collect near roads or contaminated soil.
Prefer organic, clean, food-grade sources.

⚠️ This article is informational and not medical advice.

---

FAQ — Purslane Tea

1) Does purslane tea contain caffeine?

No. It is naturally caffeine-free.

2) Is it better to use fresh or dried leaves?

Both can be used.
Fresh leaves = greener flavor
Dried leaves = more concentrated

3) Can I eat purslane raw or cooked?

Yes! It’s a widely eaten leafy vegetable with many culinary uses.

4) Is purslane really high in omega-3?

Yes—ALA omega-3 is one of its nutritional highlights.

5) I have a history of kidney stones. Can I drink it?

Consult your healthcare provider. Purslane contains oxalates.

6) Can I grow purslane at home?

Absolutely. It thrives in warm climates and full sun across the U.S.

---

Read More on Nutritive Blog

To keep exploring delicious and safe herbal teas:

• Ginger Tea – Benefits and How to Prepare
• Peppermint Tea – Benefits and How to Prepare
• Mulberry Leaf Tea – Uses and Preparation

---

Conclusion

Purslane tea is a mild, refreshing herbal infusion and a great way to explore this nutritious, heat-tolerant leafy green. Rich in potassium, magnesium, vitamin C, and ALA omega-3, purslane offers impressive benefits—especially when enjoyed as a food in salads, soups, or sautés. For tea, keep the infusion light, pay attention to oxalate considerations, and always source your leaves from clean, safe environments.
Ready for more? Explore the other teas available here on Nutritive Blog!

⚠️ Informational only—does not replace medical guidance.

---

Prepare your tea the right way

If you plan to use this plant to make tea, use the Nutritive Blog tea infusion timer. Proper infusion time helps preserve active compounds and ensures better results.

---

Author Box

---