🌿 Folk Prescriptions

Coriander, traditionally believed to have been brought back by Zhang Qian from the Western Regions, is also known as "Hu Sui"; due to its distinctive fragrance, it is widely called "coriander" in common usage. Coriander is delicious and edible, one of the "Five Strong-Smelling Foods" in Daoism, and commonly used as a seasoning in home cooking. Coriander is pungent and warm in nature, entering the spleen, stomach, and lung meridians. It aids digestion, relieves gas, induces sweating, dispels exterior pathogens, promotes eruption of rashes, awakens the spleen, regulates qi, and enhances vitality. Clinically, it assists in treating spleen-stomach disharmony, poor appetite, nausea, and colds. In summer, the body loses much energy, requiring enhanced spleen function to absorb nutrients and maintain health. Meanwhile, excessive consumption of cold drinks and fruits easily damages the spleen and stomach, leading to "summer depression" characterized by loss of appetite and fatigue. Strengthening the spleen and boosting qi often restores appetite and revitalizes spirits. Thus, eating coriander regularly in summer helps stimulate appetite and awaken the spleen.
Coriander Salad: 150 grams fresh coriander, 15 grams ginger, 2 red chilies. Wash and drain. Slice ginger and chilies, soak in warm water for 30 minutes, drain, place in a bowl, add salt and sesame oil, mix well. This dish opens the appetite, awakens the spleen, harmonizes the middle, and regulates qi—suitable for poor appetite, lack of appetite, and spleen-stomach disharmony.
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Coriander Noodles: 100 grams fresh coriander, 500 grams vermicelli, 1 red chili. Wash coriander, slice chili. Boil 1500 ml chicken or beef broth, add vermicelli, cook until 8–9 parts done, add coriander, chili, and a little salt. Cook until coriander is infused, then serve. This noodle dish opens the appetite, harmonizes the middle, and stimulates hunger—suitable for abdominal distension, poor appetite, and fatigue.
Coriander and Pig Liver Soup: 100 grams fresh coriander, 250 grams fresh pig liver, appropriate ginger. Wash coriander, slice pig liver, mince ginger. Heat oil, add 500 ml water, boil, add pig liver and ginger. When liver is nearly cooked, add coriander and salt. This soup nourishes the liver and stomach, promotes appetite—suitable for belching, acid regurgitation, poor appetite, and dizziness caused by spleen-stomach disharmony.
Bean and Coriander Soup: 10 grams yellow beans, 30 grams coriander. Soak yellow beans, wash, add water, decoct for 15 minutes, then add coriander, continue decocting for another 15 minutes. This soup disperses wind-cold, resolves exterior patterns, strengthens the spleen, and nourishes the stomach—helpful for preventing and assisting in treating influenza.
Coriander Rice Porridge: 10 grams coriander, 5 grams maltose, 50 grams rice. Wash coriander, chop or cut finely, mix with maltose in a bowl. Wash rice, add 2 bowls water, cook into porridge, filter out the broth, pour into the coriander-maltose bowl, cover, steam over water until maltose dissolves. This porridge disperses wind-cold, resolves toxins—suitable for children with cold-induced common cold.
Additionally, dysentery patients may grind coriander seeds into powder, mix with red sugar water, take on an empty stomach, 10 grams per dose, 2–3 times daily.
Note: Coriander is warm in nature; avoid for those with bad breath, body odor, or gastric ulcers.