Coriander

The Hebrews adopted coriander from their former masters, the Egyptians, who used it as a spice, perfume, and digetive aid.  The Egyptians considered coriander such a basic necessity that seeds have been found in several Pharaohs' tombs, presumably to prevent indigestion in the afterlife.

Hippocrates and other noted Greek and Roman physicians prescribed coriander as a digestive aid and gas remedy.  The Romans also used the spice as a meat preservative.

In India, coriander became an ingredient in curry spice spice blends and gained a reputation as an aphrodisiac.  India's traditional Ayurveic healers used it to treatdigestive complaints, allergies, and urinary problems, and as an ingredient in eyewashes used to prevent blindness.

Coriander arrived in China from India during the Han dynasty (207 B.C.).  At the time it was reputed to enhance lovemaking and confer immortality.  Today, Chinese physicians use the herb more modestly to treat dysentary, measles, and hemorroids, and as a gargle for toothache.
 
The ancient Roman use of coriander as a meat preservative has been supported by some Japanese and Russian research.  The herb contains substances that kill certain bacteria, fungi, and insect larvae, which attacks meats.  These same microorganisims can cause human wound infections.  Sprinkle some on minor cuts and scrapes after they have been thoroughly washed with soap and water.

Coriander might be the most potent digestive aid around, but there is one good excuse to select it over the alternatives-its taste.  You'll find it a warm, fragrant combination o sage and citrus.  For an infusion use 1 teaspoon of bruised seeds per cup of boiling water. Steep 5 minutes. Drink up to 3 cups a day before or after meals.