Stop Mixing Up Parsley and Cilantro—Here’s How to Differentiate Them and Know When to Use Each

Much like the difference between salt and sugar, cucumber and zucchini, or chocolate chips and carob chips (if you know, you know), parsley and cilantro are two herbs that look very similar but are distinct in their own right. Both herbs are green with long stems and soft leaves. While both parts of the plant are edible, their flavors are quite different. Parsley is often found in European and Mediterranean dishes, while cilantro (known as coriander in many regions) is a staple in Latin American and Southeast Asian cuisines. To complicate matters, parsley comes in a few varieties, such as flat-leaf parsley, which closely resembles cilantro, and curly-leaf parsley. Chervil, a relative of parsley, is another delicate herb that can sometimes be confused with cilantro.

Here’s everything you need to know about parsley vs. cilantro, including how to distinguish them and how to use both in cooking.

What Is Parsley?

Parsley is a versatile green herb that can be enjoyed both raw and cooked, often used as a garnish or in dried form as a seasoning. According to Melanie Shurka, chef at Kubeh in New York City, “Parsley has an herbaceous, fresh, grass-like scent and flavor. It’s versatile and complements almost any savory dish.” Shurka prefers Italian parsley, while she views curly parsley more as a garnish. “Among all herbs, parsley has the mildest flavor, serving as a foundational flavor for most savory recipes,” she adds.

Parsley is often regarded as a superfood, packed with essential nutrients including calcium, potassium, and vitamins A, C, and K, among others.

What Is Cilantro?

Like parsley, cilantro is a green herb that can be eaten both raw and cooked, frequently used as a garnish or in dried form as a seasoning. Shurka describes cilantro as “aromatic with a slightly bitter taste, but when cooked or paired with other ingredients, it adds warmth and depth to dishes.” She adds, “For some, cilantro has an unbearable soapy flavor.”

Parsley vs. Cilantro

According to Shurka, “Parsley is flatter, sharper, and more rigid. Cilantro, on the other hand, is softer and less dense. Cilantro’s flavor is less versatile and less pungent than parsley’s. While parsley tends to blend seamlessly into the background of layered dishes, cilantro is typically a more pronounced flavor.” That being said, parsley and cilantro complement each other well and can be incorporated into herb-based sauces like pesto, chimichurri, and chermoula. “They’re both fantastic in soups, stews, and flavorful rice dishes,” Shurka shares. “And the best falafel incorporates a generous amount of both parsley and cilantro.”

How to Cook With Parsley

For savory dishes, parsley is a go-to herb. Shurka shares, “I love adding freshly chopped parsley to salads, dips, cooked vegetables, and legumes like chickpeas and lentils, often with a squeeze of lemon juice and a drizzle of extra virgin olive oil. I also toss parsley into omelets, scrambled eggs, and shakshuka. It’s great mixed into ground meats for extra flavor, like in the beef-lamb kofta kebab at Kubeh. I often marinate meats with olive oil and parsley to tenderize and enhance the richness of the flavors. Parsley is also fantastic stirred into boiling stocks and soups, and sautéed into sauces to give them an herby boost, like in our green tahini at Kubeh.” For a big parsley punch, try Parsley-Garlic Salmon, Grilled Swordfish With Parsley-Caper Salsa, tabouli, or Summer Squash With Parsley.

How to Cook With Cilantro

Cilantro can be cooked in much the same way as parsley, depending on the dish’s flavor profile. Shurka shares, “I add freshly chopped cilantro to salads and soups. I especially love pairing cilantro with turmeric and cardamom, which are often used in Persian cuisine. Cilantro is fantastic with tomatoes, cooked seafood, crudo, and ceviche. I particularly enjoy cilantro combined with citrus, garlic, and heat, such as in schug—a Yemeni hot sauce made from pureed cilantro, lime juice, garlic, serrano pepper, and spices.” For a big cilantro flavor, try Curry Chicken Thighs With Cilantro Rice, Green Gazpacho With Smoked Trout, Chili-Lime Chicken Thighs and Black Beans, or Cilantro-Garlic Yogurt Sauce.

Can You Use Parsley Instead of Cilantro?

While parsley can be used in nearly any savory dish, either as an ingredient or garnish, it is not an exact substitute for cilantro. Due to cilantro’s stronger flavor, it cannot typically be swapped with parsley in a dish.