Winter and spring are peak seasons for influenza. Professor Lan Senlin from the Department of Internal Medicine at Guangzhou Pharmaceutical University First Affiliated Hospital recommends a coriander and soybean drink, which helps prevent the flu when consumed regularly. Coriander and Soybean Drink Ingredients: 10g soybeans, 30g coriander.
Preparation: Soak and rinse the soybeans. Add an appropriate amount of water and simmer for 15 minutes. Then add the cilantro and continue simmering for another 15 minutes.
Benefits: Prevents and treats influenza.
Ingredient Selection: Choose fresh leaves and tender stems. Avoid wilted, yellowed, or rotten cilantro, as it may lose aroma and potentially produce toxins. Wash thoroughly, drain, chop finely, and store in an airtight container.and is a common seasoning in many households. Little known is its role as a medicinal herb—pungent and warm in nature, it enters the lung and stomach meridians. The Compendium of Materia Medica states: "Coriander, pungent and warm, penetrates internally to the heart and spleen, externally to the limbs, dispelling all pathogenic influences." It functions to release exterior pathogens, promote rash eruption, strengthen digestion, relieve pain, and detoxify.
Every part of coriander is valuable. Coriander oil dispels wind and toxins, invigorates the stomach with its fragrance, promotes peripheral blood circulation, expels cold, wards off evil and impurities, kills parasites and relieves pain, regulates qi flow, and neutralizes fishy odors. Coriander seeds also treat postpartum lactation deficiency and rectal prolapse.