What are the functions and functions of coriander?

　　Alias: Coriander, coriander, coriander, coriander, star, garden coriander, Hu Lai Usage tips: 15 to 30 grams each time

　　Introduction to coriander knowledge:

　　Coriander was also introduced by Zhang Qian during the Western Han Dynasty when he was on his mission to the Western Regions. Its tender stems and fresh leaves have a special aroma and are often used as an embellishment and flavor enhancer in dishes. It is one of the best vegetables that people like to eat.

　　Coriander belongs to the Apiaceae family and is a biennial vegetable. It is native to the Mediterranean coast and is distributed throughout my country, mostly in North China. It is cultivated in all seasons.

　　The main root of coriander is thin, usually spindle-shaped, and the stem is upright, thin and long.； The petioles are short and the leaves are fan-shaped and green.

　　Its quality is green in color, rich in aroma, crisp and tender in texture, and has no yellow or rotten leaves.

　　Coriander nutrition analysis:

　　Coriander contains a lot of volatile oils, and its special aroma is emitted by the volatile oils. It can remove the fishy smell of meat, so adding some coriander to some dishes can have the unique effect of removing the fishy smell and increasing the taste. Coriander extract has significant functions of producing sweat, clearing heat and clearing rash. Its special fragrance can stimulate the secretion of sweat glands, prompting the body to sweat and clear rash. It also has the effect of harmonizing the stomach, because the spicy fragrance of coriander can promote gastrointestinal motility and has the effect of appetizing and refreshing the spleen.

　　The whole plant contains decanal, nonanal, linalool and vitamin C. The seeds contain volatile oils, sugars and nitrogenous compounds. The main components of volatile oil are d-linalool (d-Linalool), dipentene (d-limonene) and flavonoid glycosides.

　　Additional information for cilantro:

　　How to store coriander for a long time: Cut off the roots of coriander, remove the yellow leaves, spread them out to dry for a day or two, braid them into long braids as thick as sausages, and hang them in a cool and ventilated place to dry. Or choose coriander with roots, pick off the yellow leaves, wash and hang the coriander on a string one by one to dry, then remove the coriander and store it in a container. Soak the coriander in warm water for a while before eating.

　　Coriander is suitable for:

　　It can be consumed by the general population.

　　1. It is especially suitable for those suffering from external cold, anal prolapse and loss of appetite, especially those with measles in children.；

　　2. But suffer from Bad breath、body odor , people with severe dental caries, gastric ulcers, and sores should eat less coriander.； In addition, coriander is warm in nature and should not be eaten by those who have had measles or have stagnation of heat and poison even though the measles has not come out.

　　Therapeutic effects of coriander:

　　Coriander is pungent and warm, and returns to the lung and spleen meridians；

　　It has the effects of promoting sweating, clearing rash, digesting food and lowering qi, refreshing the spleen and harmonizing the heart.；

　　It is mainly used to treat the symptoms of measles in the early stage, such as poor penetration, food stagnation, loss of appetite, anal prolapse and other symptoms.

　　Coriander food conflicts:

　　When taking tonics and traditional Chinese medicines such as Atractylodes and Danbark, it is not advisable to take coriander to avoid reducing the efficacy of the tonics.

　　Coriander cooking instructions:

　　1. Coriander is an important spicy vegetable, refreshing and appetizing, and can be added to soups.

　　2. Do not eat rotten or yellowed coriander, because such coriander has no aroma, has no above-mentioned effects, and may produce toxins.

　　Cooking purposes: as edible spices. The fresh leaves are first crushed and used as a seasoning to increase fragrance and appearance. They are commonly used in Chinese dishes. They can also be used as cold dishes, noodles, soups and seasonings to correct the fishy smell. Seed powder is a commonly used seasoning by Europeans and is one of the raw materials for "curry powder".