Cilantro vs. Parsley


Coriander (or cilantro) and Parsley are both herbs from the same botanical family Apiaceae and used in cooking.

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Botanical Classification Coriandrum sativum is an annual herb in the family Apiaceae. Petroselinum crispum is a biennial herb from the family Apiaceae.
Uses All parts: leaves, roots, stems and seeds are used in cooking either as a garnish, a key ingredient or as a powder. Only the leaves are used, chopped and sprinkled as a garnish. Also as part of a bouquet garni (bundle of herbs) to flavor soups and stocks.
Regions used/found Native to Southern Europe, North Africa and South western Asia. Common in Middle Eastern, European and American cooking. Use for its leaf in similar way to coriander but has a milder flavor.
Flavor Seeds when crushed have a warm, nutty, spicy flavor. The leaves have been described to a have 'soapy' taste. The leaves when chopped have a mild flavor.

Contents: Cilantro vs Parsley

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Coriander is also known as Chinese parsley. It is called cilantro in America. Heat diminishes the flavor of coriander leaves so is used at the end of cooking.

There are two types of parsley, Curly Leaf and the Italian Flat Leaf. Curly leaf parsley is usually used as a garnish for its bright green and pleasing appearance.

edit Culinary uses

Chopped coriander leaves are used in many Asian and Mexican dishes as key ingredient or garnish. It is a key ingredient in salsa and guacamole, also in Indian chutneys and sauces. The seeds can be dry roasted and powdered, and are used in Indian cooking (it’s a key ingredient of Garam Masala).

Parsley is a key ingredient of West Asian salads such as Tabbouleh from Lebanon; Gremolata, which accompanies veal stew; and Persillade, a mix of chopped garlic and parsley used in French cuisine. Parsley is also used as part of a bouquet garni (or bundle of various herbs) to flavor soups and stocks while boiling. Mainly used in European and American cooking as a garnish for food.

edit Effects on health

Coriander leaves and seeds are high in antioxidants. The chemicals from the leaves have antibacterial activity against salmonella. It can also delay or prevent from spoiling. It is a traditional treatment for diabetes. Also used in cold medicine for relief of anxiety and insomnia in Iran. Used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and drinking the liquid. Coriander juice mixed with turmeric and applied on the skin is a treatment used for acne.

Parsley tea can be used as an enema and to control high blood pressure. Parsley is high in oxalic acid, a compound involved in the formation of kidney stones. It is not recommended to be consumed by pregnant women as it can lead to uterine stimulation and premature labor, but is recommended for lactating mothers as stimulates milk production.

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Comments: Cilantro vs Parsley

Anonymous comments (5)

March 12, 2013, 6:49pm

You can substitute cilantro for parsley, if all your guests are Hispanic or consider themselves to be. I know this because in my wife's family no one uses parsley for anything. There's always lots of cilantro.

— 204.✗.✗.9

May 19, 2013, 12:31am

Cilantro is a big part of our families regular diet. It is a very good natural chelation agent for heavy metals which are now ubiquitous in all large cities and most agricultural areas due to industry, auto emissions and agro-chemicals such as herbicides. The use of cilantro in our diet can thus help to prevent and even detox the body of heavy metals which are very deleterious to health.

— 108.✗.✗.48

September 9, 2012, 8:57pm

Cilantro has a much stronger flavor than Italian parsley. It can be substituted, but it would be up to you as to whether you like the taste. My advice...taste the raw cilantro leaf first....see what you think... Good luck!

— 74.✗.✗.100

November 24, 2010, 6:28pm

I usually use fresh parsley in my stuffing. I bought cilantro instead. Does anyone know if I can substitute the cilantro for the parsley?

— 72.✗.✗.126

May 6, 2013, 3:36pm

cilantro has a very, very strong flavor. If it is in your food, like salsa, or guacamole, picking it out still leaves the flavor of it behind. If you put it in your food you cannot taste the avocado or tomatoes. The Cilantro flavor overpowers the other flavors. Regular parsley does not. I will put regular parsley in my salsa sometimes, to freshen the breath because of the onions, I would never ruin my food by putting even a teaspoonful of cilantro in it. And yes, I am Hispanic and cilantro is a filthy weed to me and thousands of other people out there.

— 208.✗.✗.1


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