Parsley vs. Cilantro: What’s the Difference?
Parsley and cilantro are two herbs that look similar but have distinct tastes. Telling these two apart could be very challenging unless you are experienced in the cooking department.
It is common to grab one mistakenly when you intend to get the other. This has led to some awful cooking disasters because, though these two look similar, you cannot use them in place of each other.
They are two bright green leafy aromatic plants that have thin, long stems. Furthermore, they are both from the same botanical family called Apiaceae. In some regions, cilantro is called coriander or Chinese parsley.
How to Tell the Difference: Parsley vs. Cilantro
Both parsley and cilantro are fresh green herbs with long, thin stems and flat leaves. Parsley does have three variants: flat leaf, root, and curly leaf parsley. We will focus on flat-leaf parsley since it is the most common.
Cilantro has a few varieties, but the most common is bright green with round-tipped leaves and a strong aroma.
The simplest way to differentiate between these two is through their smell and taste. This is where they differ the most, despite having similar looks. Parsley is quite mild in taste and scent, so that alone may not be enough. Cilantro has a more distinct, almost metallic aroma and taste.
Is Coriander the Same Thing as Cilantro?
Cilantro and coriander both come from the Coriandrum Sativum plant. In the US, cilantro refers to the plant’s green leaves and stem, while its dried seeds are coriander.
Internationally, the name coriander is used for the leaves and stem, while the dried seeds are called coriander seeds. Though these two may have quite the same origin, they have different tastes and smells, so you can’t use them interchangeably.
When to Use Parsley vs. Cilantro
The cilantro’s entire body is edible, including the leaves, the stem, and the root, which can also be used in cooking. Cilantro leaves are popular among Asian and Mexican delicacies, like Indian Chutneys and Guacamole.
It is also used with lime in some soups and side dishes like rice. Be careful to use only a little cilantro, as it has quite a strong flavor and should be used in small amounts.
Parsley is usually used as a garnishing ingredient in recipes. For this purpose, only its green leaves are widely used in the Middle East. It is also used as a seasoning in various dishes, such as soups and sauces.
What Dishes Do You Use Parsley In?
Like many other herbs, parsley can be blended into sauces, soups, pesto, and dips. It is usually put into pasta, salads, meaty foods, and other veggies. Furthermore, you can sprinkle it on top of finished foods for a beautiful aesthetic and a tasty herbal flavor.
When including parsley in your recipe, adding fresh parsley towards the end of your cooking is good practice. This way, the flavor stays fresh and savory. If you use dried parsley, put it in early so the herbs can blend into the delicacy.
What Dishes Do You Use Cilantro In?
Sliced Cilantro leaves are widely used in many Asian and Mexican delicacies. The seeds, which can be powdered or dry roasted, are not left out and are a key ingredient of Garam Masala. Cilantro is quite versatile and can be used in several dishes like tacos, salsa, rice, smoothies, and even as a seasoning for fish.
Health Benefits of Cilantro vs. Parsley
These two vegetables are nutrient-rich; no matter which one you purchase, you will enjoy numerous health benefits.
Cilantro
Cilantro is packed with vitamins and antioxidants and is great for heart, eye, and bone health. The leaves have chemicals that can combat diseases such as salmonella. It is also a good traditional treatment for diabetes.
It relieves anxiety and insomnia and is also used as a diuretic by boiling equal amounts of cumin seeds. When mixed with turmeric, cilantro juice can be used for acne treatment.
Lastly, it is also a good detox because it contains a substance that binds with heavy metals, such as mercury and lead, in the body and safely removes them.
Parsley
Parsley tea can be used to control high blood pressure. It also has powerful antioxidants and is high in oxalic acid, a compound in kidney stone formation. It is good for lactating mothers as it stimulates milk production, but pregnant women should avoid it as it may cause premature labor.
Parsley is also rich in vitamins like vitamin C, which may help reduce the risk of heart disease, and vitamin K, which is good for bone strengthening. It also has a flavonoid luteolin which researchers believe can help fight lung, colon, prostate, and pancreatic cancer.
Do you feel bloated or gassy? Eating some parsley will take care of your stomach and relieve any pain that may have arisen.
Conclusion
Both of these fresh herbs are incredibly healthy and yummy. They may be tricky to differentiate, but it becomes easy as pie when you get the hang of it.
Both unique in their aromas and flavors, these two vegetables are indispensable in the kitchen. So whichever you get for your recipe, remember to keep your greens tasting and looking as good as possible.
