By Dr. Mercola From 207 B.C. to 220 A.D., China’s Han dynasty used cilantro and coriander in part because they thought it would make them immortal. The herb was used by the Greek and Roman physicians, including Hippocrates, who made medicine from different parts of the plant. Naturally, it was also used as a spice. The fact that it was added to a vinegar used to preserve meat is an indication of its potency. Like other herbs, cilantro's shiny, scalloped leaves contain its share of potent compounds that give it multiple health benefits. Clinical studies have found it to be antibacterial, antifungal, antiseptic and disinfectant, the most prolific of these being: Antioxidant polyphenolic flavonoids like quercetin, kaempferol, rhamnetin and apigenin Minerals like potassium, iron, calcium, manganese and magnesium Vitamins A, C and K, as well as B vitamins If someone asked you to name the top five most important ingredients in Mexican or Thai cooking, cilantro would probably be on the lis
http://articles.mercola.com/sites/articles/archive/2017/07/07/growing-cilantro.aspx
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