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CORIANDER

Mihir Gupta, June 6, 2025

Nature- Soft and dry green coriander remains fresh by keeping it in a polythene bag. The quality of coriander is to bring coolness.

Cholesterol–

Green coriander is a choleretic. If the thyroid gland is enlarged, the function becomes high or low (Hyper or Hypothyroid), then boil five spoons I of dry whole coriander in a glass of water, filter it, and drink it daily in the morning and evening. Chew a spoonful of coriander with the aroma in the mouth. Chewing coriander green or dry leaves fragrance in the mouth. Ground coriander and sugar candy mixed with groundwater and drink, it cures hemorrhage, leeding piles, excessive bleeding during menstruation, then soaks 50 grams whole coriander in two cups of water overnight. Filter this water in the morning and drink it. The bleeding will stop. Apart from this, grind green coriander leaves in hemorrhage, apply it on the forehead, put three rops of its juice in the nose, and eat green coriander chutney regularly, it will be beneficial in nosebleeds.

Fever–
Grind green coriander, 20 grams of sugar candy, 10 grams, mix these two in a cup of water and give it every three hours, fever comes down

Vomiting–

(1) On vomiting, crush dry or green coriander and squeeze its water. Repeatedly drinking a spoon causes vomiting.

(2) One-fourth cup of green coriander juice does not cause vomiting according to taste, drinking it after every vomiting is beneficial. Grinding and applying it

on sesame, red wart, and other warts, they get erased and new ones do not come out, the vomiting of pregnancy also disappears. And by mixing rock salt, apply it till dry or green leafy coriander for two months.

Heart diseases – Soak five spoons of dry coriander in two glasses of water in an earthen pot at night. In the morning, mix sugar candy according to the taste and drink it, the diseases of summer will be cured. It is very useful in the summer season. It is also beneficial in burning of urine and in constipation. Due to heat, there is benefit in dizziness. It is more beneficial for pregnant women.

Hemorrhage is also cured, if there is pain and burning in the throat, then after every three hours chew two spoons of dry whole coriander and keep sucking the juice. It is beneficial for all types of throat pain, especially sore throat due to heat. You can add sugar candy for taste.

Burning sensation –
Soaking 10 grams of dry coriander after grinding and preparing it like a cold drink, is beneficial in the burning sensation of the body, especially the burning of the feet. Urinary irritation- If there is a strong thirst, a burning sensation in the stomach, then soak 15 grams of coriander the night. In the morning, grind it like a cold and drink it after mixing sugar candy and milk, it cures a burning sensation and if the heartbeat is high. After soaking coriander and Indian gooseberry at night, and mashing it in the morning, the burning of urine also goes away.

Stopping urination –
Drink juice of green leaves of coriander mixed with sugar according to taste in half a cup. If the stopped urine does not come, drink again after 1 hour. Urine will come. Grind 50 grams of coriander and mix it in a glass of water. Mix sweet in it and drink it after filtering it, it stops bleeding from anywhere. If the heartbeat is felt more, then mix equal quantities of dry coriander and sugar candy and take one spoonful of cold water daily.

Littana-
(1) Grind the pulp of 30 grams of coriander and ten maltase (it is available from grocers) and dissolve 3 spoons of it in a glass of water regularly and gargle for two months, it cures lisp.
(2) Grind green coriander and sieve it by adding water. Mix half a teaspoon of roasted alum in it and gargle regularly.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.
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