Purslane Tea

Key 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)

Step-by-Step 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.

Nutritional Profile

Values estimated per 1 cup serving of unsweetened purslane tea (based on constituent herb extraction):