The difference between mouse ears and purslane

Mouse ear is a tea-like plant that is edible. It is a vine-like shrub that is about one to four meters long. It usually grows in mountains, low woods or weeds. Many of them also live on slopes and hills. Purslane is also a herbaceous plant. It likes high temperature and humidity, is drought-resistant and waterlogged-resistant, and has a sun-loving habit. It is suitable for cultivation in various fields and mountain slopes, and likes to live in neutral and acidic land. Its germination temperature is 18℃ and the most suitable growth temperature is 20-30℃. So what is the difference between these two similar plants, mouse ear and purslane?

Not the same plant. Different families, one is a shrub and the other is an herb, with different stems, leaves, flowers and fruits.

Mouse ear: A plant of the genus Rhamnaceae, it is a vine-like shrub, 1 to 4 meters high. Branchlets hairy. The leaves are alternate, with short petioles, ovate or nearly round, 5 to 10 mm long, obtuse at the apex with small bumps, rounded or slightly cordate at the base, entire margin, papery, dark green above, pale beneath, with 5 pairs of lateral veins, straight and parallel.

Purslane is an annual herb of the Portulacaceae family. It is thick, juicy, and hairless, and grows in sunny places such as roadsides in fields and garden ruins. It is distributed throughout the country. This species is a medicinal and edible plant. It has the effects of clearing away heat and dampness, detoxifying and reducing swelling, anti-inflammatory, thirst quenching and diuresis.

1. The efficacy of mouse ears

After being used as medicine, mouse ear vegetable has a bitter and slightly sweet taste, mild nature, and non-toxicity. When taken internally, it can eliminate phlegm and disperse nodules, as well as eliminate wind and accumulation. When used externally, mouse ear vegetable can reduce swelling, relieve pain, and also has antibacterial and anti-inflammatory effects. It can treat many common diseases such as stomach pain, joint pain, hemorrhoids, burns, etc., and the therapeutic effect is very obvious.

1. Treatment of tuberculosis

Mouse ear vegetable can treat human tuberculosis. This disease is highly contagious and is accompanied by adverse symptoms such as coughing and vomiting blood. During treatment, 30 grams of mouse ear vegetable and 15 grams of white hyacinth can be boiled in water and then taken.

The efficacy of mouse ear vegetable

2. Treat hepatitis

Mouse ear vegetable is also a commonly used medicine for treating hepatitis. In normal treatment, you can take 30 grams each of mouse ear vegetable and golden thread grass, add water and boil them before taking. Mouse ear vegetable also has obvious therapeutic effect on stomach cold and stomach pain in humans. During treatment, 30 grams of mouse ear vegetable needs to be stewed with white wine and then taken.

3. Treat muscle and bone pain

Mouse ear grass can relax muscles and promote blood circulation. It can treat weakness and pain in muscles and bones. During treatment, you can take 15 grams each of mouse ear grass, hemp vine and clematis, and then add 200 grams of lean pork to cook and eat. In addition, it also has obvious therapeutic effect on human waist pain. During treatment, mouse ear grass and pig tailbone can be stewed together with water.

4. Treat boils

Mouse ear vegetable also has a good therapeutic effect on human carbuncle. During treatment, you can grind fresh mouse ear vegetable, add appropriate amount of table salt and mix well, then apply it directly to the affected area. Change it once a day, and after three to five days of continuous use, the symptoms will disappear or improve significantly.

Purslane recipe

Purslane salad

Ingredients: a handful of purslane, salt, MSG, sesame oil, vinegar, and chili oil.

practice:

1. Pick the old roots and leaves of Purslane into sections, soak them in clean water with salt for ten minutes, and wash them clean.

2. Put the purslane segments into a boiling water pot and blanch until they change color. When they turn green, take them out and put them into cold water to cool for later use.

3. Take a bowl and put MSG, vinegar, chili oil, salt and sesame oil in it and mix them evenly for later use.

4. Take out the cooled purslane, drain the water, put it into a container, add the prepared sauce and stir well.