Coriander / cilantro

Fresh coriander sold in roots-on bunches. The roots go into the pot early to draw out their deep aroma, the leaves at the end; in Cantonese soups it lifts fish-slice and century-egg pots, masking rawness with its bright fragrance.

TCM properties

Nature · warming　Flavour · pungent　Meridians · lung、spleen、stomach

Traditional food therapy

In Cantonese food therapy coriander is used to open the appetite and disperse stagnation, and tradition credits the warm, pungent herb with promoting mild sweating.

Cautions: read first

• Chinese medicine counts it a 發物, a food said to trigger flare-ups, so those with skin conditions or sores should eat only a little
• Not suitable where heat toxin is heavy, or once a rash has already come out
• Those with qi deficiency and heavy sweating should eat only a little

Preparation

Using it with the roots on gives a stronger flavour: the roots go into the soup first to boil the taste out, and the leaves go in later.

Origin

Locally grown, from the Australian fresh herb section. Australian herb bunches are locally grown

Availability in Australia

Easy to find

Pairs well with