Although this wild herb has many health benefits, most people dislike it and try to eradicate it completely whenever they see it. Few realize that this plant is actually a precious medicinal herb that supports liver health and strengthens joints.

The herb in question is called Thài lài trắng in Vietnamese, also known as white purslane or duck’s foot grass. It commonly grows wild in wet, marshy areas or rice fields, which leads local farmers to often uproot it to prevent it from hindering the growth of their cultivated crops.

In some regions, the tender young shoots of this plant are harvested and used as a vegetable, commonly referred to as “rau trai trắng” (white purslane vegetable). Beyond being a food source, Thài lài is well-known in traditional medicine for its multiple healing properties, especially in ancient Vietnamese herbal remedies.

Dr. Huỳnh Tấn Vũ, a specialist from the University Medical Center Ho Chi Minh City (Campus 3), explains that in traditional medicine, the entire plant is harvested for use, either fresh or dried. White purslane has a mildly sweet taste and a slightly cooling nature. It is known for its ability to reduce heat in the body, combat inflammation, promote diuresis (increased urine production), and reduce swelling.

Although this herb grows abundantly, most of it is discarded rather than being used as food or medicine. (Illustration)

In modern medical research, scientists have identified numerous valuable compounds in Thài lài. For example, α-glucosidase inhibitors help control blood sugar spikes, p-hydroxycinnamic acid enhances antibacterial capacity, and D-mannitol is known for its cough-suppressing effects.

Moreover, this herb is effective for treating colds, respiratory infections, sore throat, acute tonsillitis, and urinary tract infections. It can be used fresh or dried, typically in doses of 30-40 grams, prepared as a decoction (herbal tea).

Additionally, Thài lài is used to treat purulent skin infections, detoxify snake bites, and relieve swelling and pain in the head and joints by applying a poultice made from fresh crushed leaves. People with weak liver function or jaundice can cook fresh Thài lài (about 120g) with lean pork (60g) into a nourishing soup, which can be consumed in one go or divided into several servings throughout the day. This remedy supports liver detoxification and promotes overall liver health.

For people with high blood pressure, a mixture of 60-90g fresh Thài lài combined with 12g mulberry flowers can be boiled with 800ml water down to 300ml and consumed as a tea substitute throughout the day. Each course lasts about 10-15 days.

Besides its medicinal uses, Thài lài can also be cooked into delicious and nutritious dishes that are excellent for liver nourishment. (Illustration)

Here are some simple herbal remedies using white purslane:

• Support for Rheumatism: Use 40g of white purslane, washed and chopped, combined with 40g red beans. Boil the beans in 800ml of water until soft, add the purslane and simmer for 10 minutes. Sweeten lightly and consume both the broth and the ingredients. Repeat for 5-10 days.

• Acute Glomerulonephritis, Edema, Low Urine Output: Use 30g fresh (or 12g dried) white purslane, 20g fresh (or 10g dried) “cỏ xước” (a medicinal herb), and 20g fresh (or 8g dried) “mã đề” (plantain leaves). Boil with water and divide into three doses daily.

• Treatment for Urinary Retention: Use 30g fresh white purslane and 30g fresh “mã đề,” wash and crush to extract juice. Add a bit of honey and drink on an empty stomach for five consecutive days.

• Treatment for Painful Boils (Not Yet Pus-Formed): Crush fresh white purslane, mix with some warm alcohol, and apply the paste to the painful area. Cover and secure for two hours, changing once daily.

• Treatment for Sore Throat and Tonsillitis: Boil 30g fresh white purslane to drink, or crush 90-120g fresh leaves to extract juice for regular consumption.

• Upper Respiratory Infections: Use 30g white purslane, 30g “bồ công anh” (dandelion), and 30g mulberry leaves, boil and drink as herbal tea.

• Mumps: Boil 60g fresh white purslane and drink throughout the day. Clinical observations show that nausea stops within 1-2 days, headache relief in 1-4 days, swelling and fever subside in 2-6 days, and full recovery within 4-6 days.

• Hemoptysis (Coughing Up Blood): Crush 60-90g fresh white purslane, extract the juice, and drink.

Although white purslane is generally safe, people with a weak digestive system or those prone to cold conditions should avoid using it. As with all herbal medicines, it is best to consult a qualified healthcare professional before starting treatment.