Purslane is a wild vegetable. Folks often pick the young stems and leaves for stir-frying, or they can be dried and cooked into soup. Traditional Chinese medicine believes that purslane is cold in nature and sweet in taste. It has the functions of clearing away heat and detoxifying, reducing inflammation and relieving pain, cooling blood and reducing swelling. It is suitable for bacterial dysentery, acute gastritis, mastitis, nephritis and edema, bleeding hemorrhoids, swollen boils, etc. Eczema, shingles and other conditions. According to modern medical research, it has been found that the large potassium salt contained in purslane has good diuretic, swelling and elimination of toxins, and has a good therapeutic effect on nephritis edema. Pharmacological antibacterial tests have confirmed that purslane has inhibitory effects on Shigella dysenteriae, Typhoid bacilli, Escherichia coli and common pathogenic skin fungi, and can be used as an auxiliary treatment for various inflammations. Purslane is cold in nature, so people with spleen and stomach deficiency should eat it with caution.