🌿 本草綱目聊天室：芫荽葉

🌿 本草綱目聊天室：芫荽葉｜Coriander Leaves Herbal Compendium Chatroom: Coriander Leaves --- 🥬 介紹 / Introduction 今天介紹的是 芫荽葉（Coriander Leaves）， 又稱香菜，葉片鮮綠、香氣濃郁，常用於涼拌、湯品、炒菜或作為料理點綴，增添風味並提升食慾，是亞洲及世界各地料理的常見香草。 Coriander leaves, also known as cilantro, have bright green leaves with a strong aroma. They are commonly used in salads, soups, stir-fries, or as garnish to enhance flavor and appetite, making them a staple herb in many cuisines worldwide. --- 🟢 三聖對話 / The Three Herbal Sages Chat 扁鵲 Bian Que： 「芫荽葉性涼，味辛甘，能解表散寒、清熱解毒，適合體內有熱或感冒初期者。」 “Coriander leaves are cool in nature with a pungent-sweet taste; they release exterior cold, clear heat, and detoxify, suitable for those with internal heat or early-stage colds.” 華佗 Hua Tuo： 「可生食或快速拌炒，香氣最佳；煮湯亦宜最後加入，以保留香味。」 “Best eaten raw or quickly stir-fried to preserve aroma; add at the end of cooking soups to retain flavor.” 李時珍 Li Shizhen： 「含豐富維生素及抗氧化成分，能促進消化、增進食慾，並有助身體清爽。」 “Rich in vitamins and antioxidants, it promotes digestion, stimulates appetite, and helps maintain a refreshing effect on the body.” --- 🟡 中醫功效 / Traditional Chinese Medicine Benefits 解表散寒 / Releases exterior cold 清熱解毒 / Clears heat & detoxifies 助消化 / Supports digestion 開胃提神 / Stimulates appetite & refreshes --- 🔵 西方營養學 / Western Nutritional Perspective 富含 維生素 A、C、K / Rich in Vitamins A, C & K 含膳食纖維 / Contains dietary fiber 含抗氧化成分 / Contains antioxidants 低熱量 / Low in calories 含礦物質如鉀、鈣 / Contains minerals such as potassium & calcium --- 🍳 烹飪建議 / Cooking Tips 涼拌 / Use in salads 點綴湯品 / Garnish soups 快速拌炒 / Quick stir-fry 加入醬料 / Mix into sauces or dips --- 💡 小貼士 / Quick Tip 芫荽葉香氣濃烈，建議最後加入料理或生食，以保留清香與營養。若腸胃較敏感，可先用熱水稍微燙過再使用。 Coriander leaves have a strong aroma; add them at the end of cooking or use raw to preserve flavor and nutrients. For sensitive digestion, briefly blanching is recommended.