Coriander is the most common flavor-enhancing vegetable. Northerners are commonly known as "coriander", which looks like celery, with small and tender leaves and thin and fragrant stems. It is a kind of seasoning vegetable that many Asians like very much, and many dishes are more delicious because of it. When I was a child, I liked my mother to put coriander in the soup, which was full of fragrance when I drank it. The taste is unforgettable. However, due to the special taste, many people still stay away from coriander. Coriander not only tastes refreshing, but also has remarkable nutritional effect. Traditional Chinese medicine believes that coriander is warm and sweet, enters the lung and stomach meridian, can strengthen the stomach, promote digestion, perspire and penetrate rash, induce diuresis, relieve constipation, expel wind and detoxify, and also has a certain therapeutic effect on poor exposure, food retention and loss of appetite in the early stage of measles. Modern research has found that coriander is fragrant mainly because it contains volatile oil and volatile aroma substances. Coriander is rich in nutrition, and its vitamin C, carotene and vitamin E are 2.5 times, 2.01times and 0.4 times that of tomato respectively, and its mineral content is far better than that of tomato, such as 7.3 times of iron, 3.5 times of zinc and selenium. In addition, because of its pungent smell and less pests, coriander generally does not need to be sprayed with pesticides and is close to organic food, which is very suitable for raw food, tea making and cooking. Raw coriander helps to improve metabolism and help to lose weight and beauty. Coriander tea is popular in Japan, and it is considered that coriander tea has better oil drainage effect than lemon tea and mint tea. Its practice is to wash the leaves of coriander or the whole coriander and brew it with boiling water.