Regular consumption warms the spleen and stomach, aids digestion, and benefits those with cold constitutions, weak stomachs, or intestinal stagnation. Common wellness recipes include coriander soup.Chinese parsley, coriander, garden coriander, Chinese chives, salt-cooked vegetable, salt-dried vegetable.
Nature and Taste: Pungent, warm. Enters the Lung and Stomach meridians.
Indications: Early stage of measles with poor eruption, food stagnation, poor appetite, and rectal prolapse.
Dosage and Administration: Decocted, 3–6g. External use as appropriate. Contraindicated for cases with excessive heat-toxin obstruction and poor rash eruption.
Effects of Coriander:
Coriander, also known as Yuansui, Yuansu, Xiangcui, Hucai, Yuansui, Yuansuicai,Chinese parsley, or Chinese coriander. It promotes sweating and rash eruption, aids digestion and relieves gas, and invigorates the spleen and harmonizes the middle jiao. It is primarily used to treat measles in its early stages with poor rash eruption, as well as food stagnation, poor appetite, and rectal prolapse.
Functions of coriander:
Traditional Chinese medicine considers coriander warm in nature and sweet in taste, capable of strengthening the stomach, aiding digestion, inducing sweating to promote rash eruption, promoting urination and bowel movements, dispelling wind, and detoxifying. Coriander is rich in nutrients, containing vitamin C, carotene, vitamins B1 and B2, as well as abundant minerals such as calcium, iron, phosphorus, and magnesium.It also contains potassium malate. The vitamin C content in cilantro far exceeds that of ordinary vegetables; consuming 7–10 grams of cilantro leaves can meet the average person's daily vitamin C requirement. Furthermore, the carotene content in cilantro is over ten times higher than in tomatoes, green beans, or cucumbers.
1. Coriander for Measles: Take 3 coriander plants with roots, 3 water chestnuts, and 3 grams of lithospermum root. Add half a bowl of water, simmer for 15 minutes, strain the liquid, and divide into two doses. Take one dose every 4 hours when the rash is about to appear to prevent complications. Alternatively, boil 500 grams of coriander in water.boil in water until it comes to a boil once or twice. Pour the water into a basin, first inhale the steam, then wash hands and feet with the water. This treats measles that fail to erupt or erupt incompletely.
2. Coriander for common cold: Combine 30g coriander, 15g maltose, and half a bowl of rice water. Steam until the sugar dissolves, then consume.
3. Coriander for stomach cold pain: Soak 1000g coriander leaves in 500ml red wine for 3 days. Discard leaves and drink the wine, taking 15ml during pain episodes.
4. Coriander for vomiting: Pound fresh coriander leaves to extract one spoonful of juice. Mix with two spoonfuls of sugarcane juice and drink warm, twice daily.
5. Hemorrhoid swelling/pain and rectal prolapse: Boil cilantro into a decoction. Use this liquid to steam and wash the affected area.
6. Chest fullness/oppression: Grind coriander seeds into powder. Take 3g each time with hot water.
7. Coriander for hypertension: Decoct 10g fresh coriander with 10g kudzu root. Take 50ml twice daily (morning and evening). One course of treatment is 10 days. This provides auxiliary efficacy for treating hypertension.
8. Coriander for indigestion and poor appetite: Combine 6g coriander seeds (fruit), 9g each of dried tangerine peel and fermented rice,and 3 slices of ginger. Decoct and drink.
9. Hiccups: Steep 6g basil leaves (double for fresh leaves) and 3 slices ginger in boiling water, or decoct once. Drink while hot.
10. Coriander for corneal opacity: Place 1-2 clean seeds in the inner corner of the eye. Close eyes briefly until seeds swell from moisture and adhere to the conjunctiva, then gently remove.
Cilantro Recipes
Shredded Beef with Cilantro
Main Ingredients: 250g beef
Supporting Ingredients: 1 red chili pepper, 1 green chili pepper, 8 cilantro sprigs, 1 egg, Seasonings: 2 tbsp peanut oil, 4g salt, 2g chicken bouillon, 5g scallions, 1 small piece ginger, 1 clove garlic, 1 tsp cooking wine,light soy sauce 2 tbsp, dark soy sauce 1 tsp, cornstarch 1 tbsp, baking soda 4g.
1. Rinse beef and thaw partially at room temperature. Slice thinly against the grain.
2. Cut into thin strips and place in a bowl.
3. Add seasonings: egg white 1, baking soda 3-4g, cornstarch 1 tbsp, water 1 tbsp,1 teaspoon cooking wine.
4. Mix well with chopsticks.
5. Pour in peanut oil.
6. Avoid stirring; let the oil form a thin coating on the meat surface. Marinate for about 1 hour.
7. Slice scallions and garlic; shred ginger and bell peppers.
8. Wash and chop cilantro.
9.Add 1 teaspoon dark soy sauce, 2 tablespoons light soy sauce, a pinch of sugar, salt, and chicken bouillon to taste to the small dish with scallions, ginger, and garlic. Set aside.
10. Heat oil in a wok. Add beef strips and stir-fry quickly until cooked through. Remove from wok.
11. Add more oil to the clean wok. Stir-fry green and red peppers briefly. Add beef strips and the seasoning mixture from step 9. Stir-fry until well combined.
12.Finally, add chopped cilantro, toss quickly to combine, then immediately turn off the heat.