Hu Sui
Coriandrum sativum L.
☯ TCM Properties
Vents Rashes; Resolves Food Stagnation and Transforms Accumulations; Disperses Wind-Cold from the Exterior; Awakens the Spleen and Harmonizes the Stomach
Western Herbalism Properties
Botanical Description
Coriandrum sativum (Hu Sui, coriander/cilantro) is an annual herb in the Apiaceae family, typically reaching 30 to 70 centimeters in height. Stems are slender, erect, hollow, and branched in the upper portion. Basal leaves are broadly lobed with rounded segments, while upper stem leaves are finely divided into thread-like, pinnatifid segments. The whole plant emits a strong, characteristic aroma when bruised. Small white to pale pink flowers are borne in compound umbels of three to six rays, blooming in early to mid summer. The schizocarp fruits are globose, 3 to 5 millimeters in diameter, ridged, and ripen from green to pale brown; on drying they develop the warm, citrus-sweet aroma valued in cookery and medicine. Native to southern Europe, North Africa, and southwestern Asia, Coriandrum sativum has been cultivated worldwide for millennia as both a culinary herb and a digestive remedy.
Dosage
| Form | Amount | Frequency | Duration | Population | Notes |
|---|---|---|---|---|---|
| decoction | 3-9g | Daily | — | — | — |
Cultural & Historical Context
Traditional Chinese Uses
Hu Sui (fresh coriander or cilantro) is a warm, pungent herb used to facilitate the outward expression of rashes that have been slow to surface, particularly in cases of measles at the early eruptive stage. Its acrid, dispersing quality also benefits poor appetite and the early stages of Wind-Cold with chills, headache, and nasal congestion. As a common culinary herb, it exemplifies the TCM principle of food-as-medicine.
Traditional American Uses
In the American Southwest, Coriandrum sativum entered Indigenous use following Spanish introduction. The Hopi dipped the plant into stews as a condiment, used the leaves as a flavoring in cooking, and ate them raw and green dipped in water (Fewkes 1896; Whiting 1939; Vestal 1940). The Keresan flavored soups and stews with the seeds (White 1945), and the Zuni ground powdered seeds with chile as a condiment with meat and used the leaves as a salad (Stevenson 1915).
Important Disclaimer
This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.