Parsley and coriander are two leafy green herbs that look nearly identical at the grocery store, yet they taste, smell, and behave very differently in cooking. Parsley (flat-leaf or Italian) brings a fresh, mild, slightly peppery note, while coriander—known as cilantro in the Americas—delivers a bold, citrusy, almost soapy punch that some people love and others genetically perceive as unpleasant. This guide breaks down their visual, flavor, and culinary differences so you can confidently choose the right herb for your dish, and even swap one for the other when you’re in a pinch.
Ingredients
- 1 bunch fresh flat-leaf parsley (about 1 cup / 30 g leaves, loosely packed)
- 1 bunch fresh coriander (cilantro) (about 1 cup / 30 g leaves, loosely packed)
- Optional for comparison: 1 tablespoon (15 ml) olive oil, 1 teaspoon (5 ml) lemon juice, and a pinch of salt (to make a quick tasting salad)
Instructions
- Look closely at the leaves. Place the parsley and coriander side by side. Parsley leaves are pointed, slightly curved, and have a deeper green color with a subtle sheen. Coriander leaves are more rounded, frilly, and lighter green, with a softer texture.
- Smell each bunch. Crush a leaf between your fingers and inhale. Parsley smells clean, grassy, and faintly sweet. Coriander has a strong, pungent aroma that is often described as citrusy or soapy.
- Taste a small leaf of each. Parsley is mild, fresh, and slightly bitter with a peppery finish. Coriander is bold, tangy, and intensely aromatic—some people find it overwhelming.
- Check the stems. Parsley stems are thicker, sturdier, and can be chopped and used in cooking. Coriander stems are thinner, more delicate, and often discarded (though they are edible and flavorful).
- Use them accordingly: For a mild, earthy background flavor, choose parsley. For a bright, zesty top note, choose coriander. If you’re making a dish that calls for one and you only have the other, use half the amount of coriander if substituting for parsley, or double the parsley if substituting for coriander—but expect a noticeable flavor shift.
Tips
- Substitution: If a recipe calls for coriander and you only have parsley, add a pinch of ground cumin or a squeeze of lime juice to mimic some of the citrusy notes. Conversely, if you need parsley and only have coriander, use it in smaller amounts and add a bit of celery seed or dried parsley to round out the flavor.
- Storage: Store both herbs upright in a glass of water with a plastic bag loosely over the top, or wrap them in a damp paper towel inside a sealed container. They’ll keep for about a week in the refrigerator. Do not wash until ready to use.
- Common mistake: Adding coriander at the beginning of cooking. Its delicate flavor dissipates quickly; add it at the end for maximum impact. Parsley, on the other hand, can be added earlier—especially the stems—to build a savory base.
- Washing: Both herbs trap dirt in their crevices. Submerge them in a bowl of cold water, swish gently, then lift out and dry thoroughly. Wet herbs turn slimy quickly.
Serving Suggestions
- Parsley: Sprinkle chopped parsley over roasted vegetables, grilled fish, or pasta dishes. It’s a classic garnish for soups, stews, and grain salads like tabbouleh.
- Coriander: Use coriander liberally in Mexican salsas, Thai curries, Indian chutneys, and Vietnamese pho. It brightens up rice bowls, tacos, and fresh salads.
- Both together: Combine equal parts parsley and coriander in a green herb sauce (like chimichurri) for a balanced, layered flavor that works on grilled meats or as a salad dressing.
Variations
- Curly parsley vs. flat-leaf: Curly parsley is milder and often used as a garnish; flat-leaf (Italian) parsley has a stronger flavor and is better for cooking. This article focuses on flat-leaf, but the difference from coriander is even more pronounced with curly.
- Coriander root: In Thai cooking, the root of the coriander plant is used in marinades and curry pastes. It has an even more intense, earthy flavor than the leaves. If you can find it, use it—but it’s not the same as the leaves.
- Dried herbs: Dried parsley is nearly flavorless; dried coriander (cilantro) is rare and loses most of its character. For best results, always use fresh when a recipe calls for these herbs.
Storage and Reheating
Both parsley and coriander are best used fresh. They do not reheat well—heat destroys their delicate texture and flavor. If you have leftover herbs, store them as described in the Tips section and use within 5–7 days. To extend their life, you can chop them and freeze in an ice cube tray with a little water or oil, then add the cubes directly to soups or stews. Frozen herbs will keep for up to 3 months, but they will only be suitable for cooked dishes, not raw garnishes.
Frequently Asked Questions
Can I use parsley and coriander interchangeably? Not really. They have very different flavors. Parsley is mild and earthy; coriander is bold and citrusy. Swapping them will change the character of your dish. If you must substitute, use half the amount of coriander for parsley, or double the parsley for coriander, and adjust seasoning to compensate.
Why does coriander taste like soap to me? This is genetic. Some people have a gene that makes them sensitive to aldehydes in coriander, which are also found in soap. For those individuals, coriander will always taste unpleasant. If that’s you, simply use parsley or another herb like basil or mint instead.
Which herb is better for garnishing? Both work, but for different reasons. Parsley adds a fresh, clean finish without overpowering the dish. Coriander adds a punchy, aromatic kick that can elevate spicy or bold flavors. Choose based on the flavor profile you want to enhance.
How do I keep my herbs fresh longer? Treat them like cut flowers: trim the stems, place in a jar with an inch of water, and cover loosely with a plastic bag. Change the water every couple of days. This method can keep them fresh for up to two weeks in the refrigerator.
Can I eat the stems? Yes, both are edible. Parsley stems are crunchy and flavorful—finely chop them for soups or stocks. Coriander stems are more fibrous but also tasty; they’re often used in Thai curry pastes. If you prefer a smoother texture, remove them before adding to salads.
What is the difference between coriander and cilantro? In most of the world, the leaves are called coriander and the seeds are also called coriander. In the Americas, the leaves are called cilantro, and the seeds are called coriander. This article uses “coriander” to mean the fresh leaves, which is the common usage outside the U.S.
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