Cold coriander doesn't need to be blanched. If it is blanched, it won't have its original taste and fragrance.

Coriander is warm and pungent, rich in carotene, vitamins, etc., and also contains minerals such as calcium, iron and potassium. It has a special aroma and can be used to remove fishy smell and improve taste when placed in food. In addition, there are many ways to eat coriander, such as frying, frying, boiling and stewing.

The scientific name of coriander is "coriander", which is also called coriander, coriander, coriander, etc. It is an annual or biennial herb belonging to Umbelliferae, Coriander, Coriander, and its leaves are similar to celery.