Cilantro vs. Parsley — What's the Difference?

The leaves and stems of the coriander plant.

Commonly used in Mediterranean and European dishes.

A common garnish in Mexican and Asian dishes.

A mild-tasting herb used in various cuisines.

A green herb with a citrusy flavor.

A member of the Apiaceae family.

An herb with a polarizing, unique taste.

Often used both as a culinary ingredient and garnish.

A herb belonging to the Apiaceae family.

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (4–10 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter.

The fresh stems and finely divided young leaves of the coriander plant, used in salads and various dishes as a flavoring and garnish. Also called Chinese parsley, coriander.

A member of the parsley family.

(US) The stems and leaves of the coriander plant, Coriandrum sativum, used as a seasoning and garnish in cooking.

A cultivated Eurasian herb (Petroselinum crispum) having edible, flat or curled, finely divided leaves.

An Old World herb (Coriandrum sativum) with aromatic parsleylike leaves and seed.

The leaves of this plant used as a seasoning or garnish.

A parsleylike herb used as seasoning or garnish.

A bright green, biennial herb, Petroselinum crispum, having many cultivars.

Old World herb with aromatic leaves and seed resembling parsley

(uncountable) The leaves of this plant used in Middle Eastern, European, and American cooking.

Parsley-like herb used as seasoning or garnish

Any herb resembling parsley, such as cilantro (Chinese parsley) or chervil (French parsley).

To add parsley to.

An aromatic umbelliferous herb (Carum Petroselinum), having finely divided leaves which are used in cookery and as a garnish.

Annual or perennial herb with aromatic finely-cut leaves

Aromatic herb with flat or curly leaves

A green herb with flat or curly leaves.

Not usually, as they have distinct flavors, but it depends on the dish.

Yes, both are rich in vitamins and antioxidants.

Cilantro has a more distinctive, citrusy flavor compared to the mild taste of parsley.

No, parsley is both a culinary herb and garnish.

Yes, cilantro stems are edible and flavorful.

Flat-leaf (Italian) parsley is often preferred for cooking due to its robust flavor.

Some have a genetic trait that makes cilantro taste soapy to them.

Both should be stored in the refrigerator, preferably in a glass of water or wrapped in a damp cloth.

Parsley is more commonly used in Italian dishes.

In the U.S., cilantro refers to the leaves and stems, while coriander refers to the seeds. In other parts, "coriander" can mean the entire plant.

Both are relatively easy to grow in pots or gardens with proper care.

Yes, though fresh herbs usually have a better flavor.

Yes, cilantro can offer a unique twist on traditional pesto.

Store in the fridge, in water or wrapped in a damp cloth, and change the water every couple of days.

Cilantro is used in some dishes, but parsley is a staple, especially in tabbouleh.