Chinese Parsley (Yan Sui, Hu Sui, or Coriander)

What Is Chinese Parsley

Chinese Parsley is commonly known as Yan Sui, Hu Sui, Cilantro, Coriander, or Coriandrum sativum, which is an annual herb belonging to the family Umbelliferae. It is an edible spice, which first appeared in <Shi Liao Ben Cao>(Materia Medica of Dietary Therapy) in the Tang Dynasty (around 713-741 AD).

There are 2 species of plants in this genus, namely Coriandrum sativum and Coriandrum tordylium. They are native to the Mediterranean region and are now widely distributed in Asia, Europe, Africa, and America.

Coriandrum sativum is a common flavoring vegetable. They are widely used in Eurasian recipes. They are a common ingredient in European sausages.They are very common in Thai cuisine.

According to the archaeological evidence from the tomb of Tutankhamun in Egypt, the cultivation history of Coriandrum sativum has at least 3,500 years. According to legend, they were introduced to China through the Silk Road around the first century BC.

Coriandrum tordylium is not as common as Coriandrum sativum. They are only distributed in Turkey and Lebanon.

Coriandrum sativum

When the fruits of Coriandrum sativum mature, people gather all parts of them, remove the sand and impurities, wash them with water, use them directly, or dry them in the sun, cut them into sections, and make them into Chinese herbal medicines.

Chinese Parsley contains a lot of volatile oil, and its components include cyclohexanone, 2-tridecenal, lauric aldehyde, coriandrol, geranyl acetate, linalool, nerol, and neral. In addition, it also contains daucosterol, oleanolic acid, β-sitosterol, vanillin, ursolic acid, farrerol, β-carotene, vanillic acid, p-coumaric acid, ferulic acid, trans-ferulic acid, kaempferol, quercetin, acacetin, caffeic acid, protocatechuic acid, glycine, linoleic acid, α-linolenic acid, palmitic acid, vitamin C, rutin, coumarin, amino acids, carbohydrates, protein, and some trace elements.

Generally, the dark green Chinese Parsley with a special fragrance is preferred.

According to <Compendium of Materia Medica>, the medicinal nature of Chinese Parsley is relatively warm, with a pungent taste. It has a certain therapeutic effect on the pathological changes of the lung and stomach meridians.

In traditional Chinese medicine, it is often used to promote eruptions and treat loss of appetite, indigestion, abdominal pain, headache, toothache, nasal congestion, vomiting, archoptosis, nebula, postpartum hypogalactia, purulent infection, measles, smallpox eruption, and erysipelas.


  • Anti-inflammation, inhibiting acetic acid-induced colitis in rats.
  • Anti-oxidation, scavenging DPPH free radicals, superoxide anion free radicals, and hydroxyl free radicals.
  • Promoting the release of insulin from pancreatic β cells and reducing blood sugar levels in diabetic rats.
  • Reducing the synthesis of cholesterol and triacylglycerol and promoting their metabolism.
  • Inhibiting the precipitation of lead in the human body and preventing lead poisoning.
  • Promoting urination and electrolyte excretion, and enhancing glomerular filtration rate.
  • Dispersing wind and cold, treating fever and aversion to cold caused wind-cold.
  • Promoting eruptions, treating the insufficient outbreak, or recrudescence of measles.
  • Stimulating appetite and treating loss of appetite and indigestion.
  • Inhibiting Staphylococcus aureus, Escherichia coli, Bacillus megaterium, Bacillus subtilis, Pseudomonas, Erwinia, Xanthomonas, Corynebacterium, Brevibacterium, and Rhodococcus.
  • In light and dark experiments, its water extract can increase the interaction between mice and reduce the mutual aggression between mice.
  • Studies have found that its water extract can significantly reduce spontaneous activity and muscle and nerve coordination in mice.


Side Effects

  • At present, there is no literature report that Chinese Parsley has toxic effects, and no data is showing that taking it at the prescribed dose can cause serious adverse reactions.
  • A small number of people taking it may cause allergic reactions.

Precautions and Warnings

  • The dosage of Chinese Parsley should be controlled at 3-6g.
  • It can be made into decoctions, lotions, or mashed for external use.
  • It contains a lot of volatile oil and is not suitable for long decoction.
  • People who are allergic to coriander should not take it.
  • Patients with a full outbreak of measles should not take it.
  • It should not be taken by people who suffer from a rash caused by the syndrome of congestion and stagnation of heat toxins.
  • Pregnant women and breastfeeding women should take it under the guidance of a doctor.