Purslane Tea

Fresh Purslane Leaves & Tender Stems: 1 cup (packed, thoroughly washed and chopped) OR Dried Purslane: 2 tablespoons

Ingredients

• Fresh Purslane Leaves & Tender Stems: 1 cup (packed, thoroughly washed and chopped) OR Dried Purslane: 2 tablespoons
• Filtered Water: 2.5 cups (approx. 20 fl oz)
• Fresh Lemon Juice: 1 tablespoon (optional, enhances natural brightness)
• Raw Honey or Maple Syrup: 1 to 2 teaspoons (optional, for mild sweetness)
• Fresh Ginger Slices: 2 thin coins (optional, adds warming spice)

Instructions

1. Cleanse and Prepare the Botanicals If using fresh wild-foraged or farm-fresh purslane, wash the sprigs thoroughly under cold running water to remove dirt or sediment. Pat dry with a clean kitchen towel. Separate thick, woody stems if present, retaining the tender red-tinged stems and fleshy green leaves. Roughly chop the plant to open up the cells and release active herbal compounds.
2. Bring Water to a Gentle Boil In a small stainless steel or glass saucepan, combine 2.5 cups of filtered water with ginger slices (if using). Set the burner over Medium-High Heat and bring the water to a rolling boil.
3. Incorporate Purslane and Adjust Heat Once boiling, reduce heat to Low Heat . Stir in the chopped fresh purslane (or dried herb). Allow the mixture to simmer gently for 2 minutes on Low Heat to begin extraction without destroying delicate vitamins.
4. Off-Heat Infusion (Steeping Stage) Remove the saucepan completely from the heat source. Cover tightly with a lid to trap essential oils and steam inside. Let the tea steep undisturbed for 5 to 8 minutes .
5. Strain and Serve Pour the infused liquid through a fine-mesh strainer into teacups or mug glasses, pressing gently on the spent leaves with a spoon to extract remaining liquid. Stir in fresh lemon juice and raw honey to taste. Enjoy warm, or chill in the refrigerator over ice for a cooling iced herbal tonic.

Nutrition

Calories: 8 kcal 0% · Protein: 0.8 g 1% · Fat: 0.2 g <1% · Carbohydrates: 1.2 g <1% Dietary · Fiber: 0.3 g 1% · Sugar: 0.2 g —