Plant atlas Short
Coriander Root: The Part Thai Cooks Prize
Coriander (Root & Leaf) · ผักชี · Coriandrum sativum
Coriander (Root & Leaf) — ผักชี (phak-chi) — Coriandrum sativum.
Thai cooks prize coriander's underground taproot. You eat the root. In mice, coriander reduced lead deposition. It's rich in vitamin K, vitamin A, and vitamin C. Moo Sarong flavors savory pork meatballs with coriander root, wraps them in noodles, and deep-fries them until crisp, served with sweet chili sauce. Khanom Pang Na Moo is a classic Thai pork toast seasoned with fresh coriander root paste and served with cucumber relish. Above the root, you use the cilantro leaves as a notable source of vitamin K, and the dried seeds whole as a warm spice. In Thai cooking, the deep taproot is the part that anchors curry bases. To grow that fat taproot, sow the seeds where they'll stay, since coriander has a deep root and dislikes being moved. Eat it with a little fat or oil, which helps your body turn its beta-carotene into vitamin A. Follow Longevity Biome for a new Thai plant every day.
Moo Sarong — หมูสารอง (moo-sa-rong)
Kanom Pang Na Moo — ขนมปังหน้าหมู (ka-nom-pang-na-moo)
Source: Aga M et al. (2001). Preventive effect of Coriandrum sativum on lead deposition in mice. J Ethnopharmacol. PMID 11535365
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
Rich in: vitamin K, vitamin A, vitamin C
Research context
Coriander reduced lead build-up in animal studies — J. Ethnopharmacology, 2001 (animal study)