Coriander, also known as coriander, is a traditional Chinese medicine in my country. It is native to the Mediterranean region and is now grown in most areas of our country. It is an herb with the functions of digestion, appetizer, pain relief and detoxification.

Coriander, also known as coriander, is the most common flavor-enhancing vegetable in people's daily lives. The shape of coriander is somewhat similar to celery, but the leaves are smaller and tender, and the rhizome is also very slender compared to celery. When added to dishes, it can quickly enhance the aroma of the dishes. It is indispensable in soups and drinks. Off-flavor spices.

When coriander is used as traditional Chinese medicine, both roots and leaves can be used as medicine. It is usually harvested in spring, washed and dried before being used as medicine. The dried whole plant is slightly different from fresh coriander. The leaves are often curled and fallen off, and are grassy yellow in color. The stems are also withered, about 1 mm thick, and the roots are curled. They have a strong special fragrance. Coriander with a green color and strong aroma is better.

Coriander is warm in nature and has a good conditioning effect on the lungs and spleen. Adding coriander to traditional Chinese medicine can effectively relieve sweating, relieve rash, eliminate food and relieve qi. It can also treat symptoms of measles such as slow passage and food stagnation.

When using coriander, if it is taken internally, you need to use 3 to 5 qian of dried leaves or 1 to 2 taels of fresh leaves, pound into juice and decoct it; if it is for external use, you need to decoct it in water and smoke it. Wash or pound and apply to the affected area.