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Coriander is not only a popular Indian curry ingredient but also an invaluable medicine

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Coriander

Coriandrum sativum Umbelliferae

Coriander soothes an irritated digestive system whilst also cooling and expelling any excess heat from the body. Its sweet aroma is also known for subtly lifting the spirits.

  • How does it feel?

    Coriander is native to the Mediterranean, but is now cultivated globally for the culinary market. It is an annual plant with tall stems, standing up to 3 feet high. The leaves are small and divided up the length of the stem and the flowers are a pale mauve colour appearing in umbels at the top of the plant. The fruit is a globe shape and contains clusters of seeds. All parts of the plant can be used in both a medicinal and culinary purpose, however, it is the seeds that are predominantly used in a medicinal capacity.

  • What can I use it for?

    Coriander contains a high level of natural essential oils which stimulate the digestion and support digestive metabolism. It encourages the production of digestive enzymes and supports a sluggish or slow digestion. It can be classified as an aromatic carminative.

  • Into the heart of Coriander

    Coriander is an aromatic carminative, supporting and stimulating digestive processes and metabolism. Despite this herb being stimulating, it also has a cooling and moistening nature. Coriander will cool any excess heat throughout the body, but particularly where there is hot irritation in the digestive, urinary and respiratory tracts. The cooling and clearing properties of coriander also make it effective for encouraging expectoration and sweating in the form of a diaphoretic.

  • Traditional actions

    Alteratives

    Alteratives are herbs that ‘alter’ the condition in a tissue by eliminating metabolic waste via the liver, large intestine, lungs, lymphatic system, skin and kidneys. Examples include Burdock root (Arctium lappa), Dandelion root (Taraxacum officinalis), Cleavers (Galium aparine), Poke (Phytolacca decandra) and Nettle leaf (Urtica dioica).

    Carminatives

    Carminative herbs are high in essential oils and help ease digestion by relieving gas, spasms and cramps. Examples include Aniseed (Pimpinella anisum), Fennel seed (Foeniculum vulgare) and Peppermint leaf (Mentha piperita).

    Diaphoretics

    Diaphoretics are herbs that cause sweating by increasing circulation in the periphery of the body. Usually used to help to relieve fevers, some examples are Yarrow aerial parts (Achillea millefolium), Elder flowers (Sambucus niger), Ginger root (Zingiber officinalis).

    Diuretics

    Diuretics are herbs that stimulate the flow of urine, and help remove fluids from the body. Common examples are Dandelion leaf (Taraxacum officinalis), Burdock root (Arctium lappa) and Corn silk (Zea mays).

    Expectorants

    Expectorants are herbs that assist the body in expelling mucus from the upper respiratory tract. Examples include Licorice root (Glycyrrhiza glabra), Elecampane root (Inula helenium) and Thyme leaf (Thymus vulgaris).

  • Did you know?

    Coriander is a member of the Umbelliferae family, which also includes fennel and cumin. The seeds of the coriander plant were renowned for having an unpleasant smell, and the English name for the plant was derived from the latin ‘koros’ meaning ‘bug’. Interestingly, the initial unpleasant smell of the seeds dissipates over time to become the characteristic fragrant aromatic scent associated with the plant.

Additional information

  • Safety

    No drug herb interactions are known.

  • Dosage

    1–30g/day or 3–15ml/day of a 1:3 45% tincture

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Aromatic
An ‘aromatic’ remedy, high in volatile essential oils, was most often associated with calming and sometimes ‘warming’ the digestion. Most kitchen spices and herbs have this quality: they were used both as flavouring and to ease the digestion of sometimes challenging pre-industrial foods. Many aromatics are classed as ‘carminatives’ and are used to reduce colic, bloating and agitated digestion. They also often feature in respiratory remedies for colds, chest and other airway infections. They are also classic calming inhalants and massage oils, and are the basis of aromatherapy for their mental benefits.
Astringent taste
The puckering taste you get with many plants (the most familiar is black tea after being stewed too long, or some red wines) is produced by complex polyphenols such as tannins. Tannins are used in concentrated form (eg from oak bark) to make leather from animal skins. The process of ‘tanning’ involves the coagulation of relatively fluid proteins in living tissues into tight clotted fibres (similar to the process of boiling an egg). Tannins in effect turn exposed surfaces on the body into leather. In the case of the lining of mouth and upper digestive tract this is only temporary as new mucosa are replenished, but in the meantime can calm inflamed or irritated surfaces. In the case of open wounds tannins can be a life-saver – when strong (as in the bark of broadleaved trees) they can seal a damaged surface. One group of tannins, the reddish-brown ‘condensed tannins’ are procyanidins, which can reduce inflammation and oxidative damage.
Bitter
Bitters are a very complex group of phytochemicals that stimulate the bitter receptors in the mouth. They were some of the most valuable remedies in ancient medicine. They were experienced as stimulating appetite and switching on a wide range of key digestive functions, including increasing bile clearance from the liver (as bile is a key factor in bowel health this can be translated into improving bowel functions and the microbiome). Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body. Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
Blue-purple colouring
Any fruits with a blue-purple colouring contain high levels of the polyphenols known as anthocyanins. These work 1) on the walls of small blood vessels, helping to maintain capillary structure to reduce a key stage in inflammation, and improving the microcirculation to the tissues; 2) to improve retinal function and vision; 3) to support connective tissue repair around the body.
Cooling
Traditional ‘cold’ or cooling’ remedies often contain bitter phytonutrients such a iridoids (gentian), sesiquterpenes (chamomile), anthraquinones (rhubarb root), mucilages (marshmallow), some alkaloids and flavonoids. They tend to influence the digestive system, liver and kidneys. Cooling herbs do just that; they diffuse, drain and clear heat from areas of inflammation, redness and irritation. Sweet, bitter and astringent herbs tend to be cooling.
Hot
Traditional ‘hot’ or ‘heating’ remedies, often containing spice ingredients like capsaicin, the gingerols (ginger), piperine (black or long pepper), curcumin (turmeric) or the sulfurous isothiocyanates from mustard, horseradich or wasabi, generate warmth when taken. In modern times this might translate as thermogenic and circulatory stimulant effects. There is evidence of improved tissue blood flow with such remedies: this would lead to a reduction in build-up of metabolites and tissue damage. Heating remedies were used to counter the impact of cold, reducing any symptoms made worse in the cold. .
Mucilaginous
Mucilages are complex carbohydrate based plant constituents with a slimy or ‘unctuous’ feel especially when chewed or macerated in water. Their effect is due simply to their physical coating exposed surfaces. From prehistory they were most often used as wound remedies for their soothing and healing effects on damaged tissues. Nowadays they are used more for these effects on the digestive lining, from the throat to the stomach, where they can relieve irritation and inflammation such as pharyngitis and gastritis. Some of the prominent mucilaginous remedies like slippery elm, aloe vera and the seaweeds can be used as physical buffers to reduce the harm and pain caused by reflux of excess stomach acid. Mucilages are also widely used to reduce dry coughing. Here the effect seems to be by reflex through embryonic nerve connections: reduced signals from the upper digestive wall appear to translate as reduced activity of airway muscles and increased activity of airway mucus cells. Some seed mucilages, such as in psyllium seed, flaxseed (linseed) or guar bean survive digestion to provide bulking laxative effects in the bowel. These can also reduce rate of absorption of sugar and cholesterol. .
New-mown hay aroma
The familiar country odour of haymaking, of drying grass and other plants, is largely produced by coumarins (originally isolated from tonka beans – in French coumarou) and widely used in perfumery. They are chemically categorised as benzopyrone lactones and are important phytochemicals, with strong antioxidant activity in the laboratory and likely effects in modulating inflammation. They were most often associated with the calming effect linked to their use in stuffing mattresses and pillows and plants, high In coumarins were commonly used for these properties.
Resinous
Resins are most familiar as tacky discharges from pine trees (and as the substance in amber, and rosin for violin bows). They were most valued however as the basis of ancient commodities like frankincense and myrrh (two of the three gifts of the Three Wise Men to the baby Jesus) and getting access to their source was one benefit to Solomon for marrying the Queen of Sheba (now Ethiopia). Resins were the original antiseptic remedies, ground and applied as powders or pastes to wounds or inflamed tissues, and were also used for mummification. With alcohol distillation it was found that they could be dissolved in 90% alcohol and in this form they remain a most powerful mouthwash and gargle, for infected sore throats and gum disease. They never attracted much early research interest because they permanently coat expensive glassware! For use in the mouth, gums and throat hey are best combined with concentrated licorice extracts to keep the resins in suspension and add extra soothing properties. It appears that they work both as local antiseptics and by stimulating white blood cell activity under the mucosal surface. They feel extremely effective!
Salty
The salty flavour is immediately distinctive. A grain dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. This easily recognisable flavour has its receptors right at the front of the tongue. The salty flavor creates moisture and heat, a sinking and heavy effect which is very grounding for the nervous system and encourages stability. People who are solid and reliable become known as ‘the salt of the earth'.
Sharpness
The sharp taste of some fruits, and almost all unripe fruits, as well as vinegar and fermented foods, is produced by weak acids (the taste is generated by H+ ions from acids stimulating the sour taste buds). Sour taste buds are hard-wired to generate immediate reflex responses elsewhere in the body. Anyone who likes the refreshing taste of lemon or other citrus in the morning will know that one reflex effect is increased saliva production. Other effects are subjective rather than confirmed by research but there is a consistent view that they include increased digestive activity and contraction of the gallbladder.
Sweet
In the days when most people never tasted sugar, ‘sweetness’ was associated with the taste of basic foods: that of cooked vegetables, cereals and meat. In other words sweet was the quality of nourishment, and ‘tonic’ remedies. Describing a remedy as sweet generally led to that remedy being used in convalescence or recovery from illness. Interestingly, the plant constituents most often found in classic tonics like licorice, ginseng are plant steroids including saponins, which also have a sweet taste.

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