芫荽 yan sui
Plants to 60 cm high. Basal and lower leaves pinnate to 2-pinnatisect; petiole to 13 cm, shortly sheathing at base; blade ovate, to 14 × 8 cm; pinnae broadly ovate or flabelliform, 1–2 × 1–1.5 cm, variously toothed or incised; ultimate segments broad. Mid and upper cauline leaves ternate-2–3-pinnatisect, reducing up the stem; ultimate segments linear to filiform, 2–15 × 0.5–1.5 mm, obtuse, entire. Peduncles 2–10 cm; rays 2–8, 1–2.5 cm; bracteoles 2–5, linear, entire; umbellules 3–9-flowered. Pedicels 2–5 mm. Calyx teeth ovate-deltoid or ovate-lanceolate, unequal. Fruit 1.5–5 mm wide. Fl. and fr. Apr–Nov.
Cultivated and sometimes naturalized. Almost throughout China [native to the Mediterranean region; cultivated worldwide].
The stem and leaves are used as a vegetable or culinary herb (coriander, cilantro); the fruit are used as a culinary spice, for oil, and as a dietary herb in traditional Chinese medicine (“hu sui”).