Introduction of Coriander:Chinese parsley or cilantro.
✵The article gives records of the herb Coriander, its English name, common names, Latin name, property and flavor, its botanical source one plant species, ①.Coriandrum sativum L., with a detailed introduction to the botanical features of this plant species, the growth characteristics, and ecological environment of this plant species, the features of the herb Coriander, its pharmacological actions, medicinal efficacy, and administration guide.
Coriander(cilantro).
English Name: Coriander.
Latin Name: Coriandrum sativum L.
Common Names: Chinese parsley, cilantro.
Property and flavor: warm in nature, tastes spicy and specific.
Brief introduction: Coriander is the small ribbed brown fruit of the Coriandrum sativum, its leaves are known as cilantro or Chinese parsley. The tender stems and fresh leaves of Coriandrum sativum have a special fragrance, which is often used as an ornament and flavor enhancer for dishes, and it is one of the best vegetables that people like to eat.
Botanical source: Common herbal classics defined the herb Coriander as the seeds and leaves of the species (1). Coriandrum sativum L. It is a plant species of the Coriandrum genus, the Apiaceae family (Umbelliferae, parsley family). The seeds and leaves are used medicinally. This commonly used species is introduced:
(1).Coriandrum sativum L.
Botanical description: Coriandrum sativum is an annual or biennial herb with a strong odor, it grows 20-100 cm tall. The root is spindle-shaped, and slender, with many slender branches. Stems are cylindrical, erect, multi-branched, striped, and usually smooth. The root leaves have stalks, and the stalks are 2~8 cm long.
The leaves are 1 or 2 times pinnately divided, the pinnae are broadly ovate or fan-cleft, 1~2 cm long and 1~1.5 cm wide, the edge is obtusely serrated, notched, or deeply split, and the upper cauline leaves are pinnately divided for 3 or more times, and the last lobe is narrow and linear, 5~10 mm long and 0.5~1 mm wide, with a blunt tip and entire.
The umbel is terminal or opposite to the leaves, and the peduncle is 2~8 cm long. Umbrella with 3~7 spokes and 1~2.5 cm in length. Bracteoles 2~5, linear, entire. The umbel has 3-9 pregnant flowers, which are white or purplish.
Calyx teeth are usually of different sizes, oval triangles or oval. Petals are obovate, 1~1.2 mm long and about 1 mm wide, with concave tabs at the top. Radiation petals are 2~3.5 mm long and 1~2 mm wide, usually entire, with 3~5 veins. Filaments are 1~2 mm long, anthers are ovate, about 0.7 mm long; Style is upright when young.
When the fruit is mature, it bends outward. The fruit is ball-shaped, and the back main edge and adjacent secondary edge are obvious. The endosperm is concave on the ventral surface. The oil pipe is not obvious, or one is located below the secondary edge. The flowering and fruiting period is from April to November.
Ecological environment: Coriandrum sativum is native to the Mediterranean region of Europe, and it was introduced to China in the Western Han dynasty. The strong-smelling, flowering annual is widely cultivated in USA (the United States of America) and other countries.
Growth characteristics: Coriandrum sativum can withstand the low temperature of -1~2 °C (Celsius, or 30.2~35.6 degrees Fahrenheit), and the suitable growth temperature is 17~20°C (Celsius, or 62.6~68 degrees Fahrenheit). If the temperature exceeds 20°C (Celsius, or 68 degrees Fahrenheit), it will grow slowly and stop growing at 30°C (Celsius, or 86 degrees Fahrenheit). Coriandrum sativum is not strict with soil, but the soil with good soil structure, strong fertilizer, and water retention, and high organic matter content is beneficial to the growth of Coriandrum sativum.
Edible value: The tender stems and fresh leaves of Coriandrum sativum have a special fragrance, which is often used as an ornament and flavor enhancer for dishes, and it is one of the best vegetables that people like to eat. Coriander contains a lot of volatile oil, and its special aroma is emitted by the volatile oil. It can remove the fishy smell of meat, so adding coriander to dishes can play a unique role in removing the fishy smell and increasing taste. Coriander is rich in nutrients, including vitamin C, carotene, vitamins B1, B2, etc., and also rich in minerals, such as calcium, iron, phosphorus, magnesium, etc. Its volatile oil contains mannitol and linalool, etc., which can stimulate appetite and invigorate the spleen. Coriander also contains potassium malate, etc.
Related studies found the herb coriander essential oil fights certain fungi, bacteria, and larvae; the herb coriander is found in animal studies to show blood sugar lowering, blood pressure reduction, anti-inflammatory, antimutagenic effect, etc.
Medicinal efficacy: Traditionally coriander is used as a culinary herb, in digestive liqueurs and spirits, its essential oil is widely used as a flavoring. Today's herbalists recommend coriander seed preparations to stimulate appetite and relieve indigestion, diarrhea, and gas pains. Seed preparations have been used externally to prevent wound infections, and relieve muscle and joint pains. It is used in the folk medicine of Southeast Asia to the Middle East as an aphrodisiac, nerve pain remedy, worm-killer, fever-reducer, eyewash, etc. In TCM works, the herb is recorded to function promoting eruption, and nourishing the stomach, it is indicated for measles without an adequate eruption in the early stage, dyspeptic retention, stomach pain, etc. The fruit is recorded functions promoting eruption, nourishing the stomach, it is used for relieving exterior syndrome, measles without an adequate eruption in the early stage, cold without sweating, indigestion, poor appetite, etc.
Administration of Coriander (cilantro):
Reference:
Administration Guide of Coriander (cilantro)
TCM Books:
A decoction is prepared with 1 to 2 teaspoons of bruised or crushed seeds per cup of water and is drunk up to three times per day between meals. In TCM works, the herb is recommended at 3~9 grams, the fruit is recommended internally as a water decoction, 10~15 grams, or fresh fruit at 30~60 grams.
Contraindications, Precautions and Adverse Reactions: The FDA considers coriander generally safe to use as food. Coriander has little apparent risk of an adverse reaction when used in typically recommended amounts, it does not cause any adverse reactions or particular hazards, although allergic reactions and in some cases sun-sensitivity reactions are a risk for some. In TCM works, the fruit should not be used in conditions of heat and fire cases.
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1.Introduction of Coriander:Chinese parsley or cilantro.
✵The article gives records of the herb Coriander, its English name, common names, Latin name, property and flavor, its botanical source one plant species, ①.Coriandrum sativum L., with a detailed introduction to the botanical features of this plant species, the growth characteristics, and ecological environment of this plant species, the features of the herb Coriander, its pharmacological actions, medicinal efficacy, and administration guide.
English Name: Coriander.
Botanical description: Coriandrum sativum is an annual or biennial herb with a strong odor, it grows 20-100 cm tall. The root is spindle-shaped, and slender, with many slender branches. Stems are cylindrical, erect, multi-branched, striped, and usually smooth. The root leaves have stalks, and the stalks are 2~8 cm long.
Calyx teeth are usually of different sizes, oval triangles or oval. Petals are obovate, 1~1.2 mm long and about 1 mm wide, with concave tabs at the top. Radiation petals are 2~3.5 mm long and 1~2 mm wide, usually entire, with 3~5 veins. Filaments are 1~2 mm long, anthers are ovate, about 0.7 mm long; Style is upright when young.
Ecological environment: Coriandrum sativum is native to the Mediterranean region of Europe, and it was introduced to China in the Western Han dynasty. The strong-smelling, flowering annual is widely cultivated in USA (the United States of America) and other countries.
Edible value: The tender stems and fresh leaves of Coriandrum sativum have a special fragrance, which is often used as an ornament and flavor enhancer for dishes, and it is one of the best vegetables that people like to eat. Coriander contains a lot of volatile oil, and its special aroma is emitted by the volatile oil. It can remove the fishy smell of meat, so adding coriander to dishes can play a unique role in removing the fishy smell and increasing taste. Coriander is rich in nutrients, including vitamin C, carotene, vitamins B1, B2, etc., and also rich in minerals, such as calcium, iron, phosphorus, magnesium, etc. Its volatile oil contains mannitol and linalool, etc., which can stimulate appetite and invigorate the spleen. Coriander also contains potassium malate, etc.
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