About 15% of people worldwide have "coriander phobia"! However, coriander is such a wonderful thing, and it's a real pity if you don't like it. Analyzed from some common nutrients, the vitamin C content of coriander is slightly higher than that of lemons among fruits. At the same time, its content of dietary fiber, carotene, potassium and other trace elements is not low, so its nutritional value is considerable. Its "aroma" is a fusion of many volatile oil substances such as mannitol, n-decanol, nonanol, and linalool. For those who don't like coriander, the taste brought by these substances is a "torment," while for those who love it, it can stimulate the appetite, which is a good thing.
Most Japanese people are partial to coriander, and it has even jumped to become the number one "national popular ingredient." It's eaten as a main dish in dishes like coriander udon, coriander tempura, and coriander soda. But in the eyes of a traditional person like me, coriander is still best used as an ingredient. On one hand, when used as an ingredient, it doesn't require long cooking, which helps preserve its heat-sensitive nutrients and retain more nutritional value. On the other hand, high temperatures can destroy the aromatic substances in coriander, making its flavor less "fragrant." Therefore, for daily consumption, adding it to cold dishes as a garnish, placing a few leaves on top of cooked meats and soups to cut through grease and remove gaminess, and to stimulate the appetite, is a more worthwhile approach.
The root of coriander is a bit tougher in texture compared to the leaves, but that's okay; you can just change the way you eat it. Cut the root along with some of the tender stems near the base into small pieces and stir-fry them with carrots. The red and green combination is not only visually appealing but also nutritious. Alternatively, you can wash and dry them to make small pickles; they are crispy and go well with congee or rice for breakfast. You can also use it to remove the fishy smell from seafood. Crush the coriander root and add it when marinating meat to adjust the flavor; it will reduce the strong odor and impart a special fragrance.