Fresh Purslane and Psoralea Soup

Why people make this soup

Purslane (also called gua zi cai or “five-element vegetable”) tastes mildly sour and is one of the most traditional Chinese folk greens. It is traditionally credited with clearing heat-damp and is associated in old texts with easing damp-heat in women. Modern study has also looked at the many compounds purslane contains. Brewed as this soup with psoralea, it is traditionally taken to clear heat-damp and support women dealing with itching, redness, or watery, off-smelling discharge — and is sometimes used for thrush or trichomonas concerns in both women and men.