Cilantro and flat-leaf parsley are both tender green herbs, but the similarities pretty much end there: when it comes to flavoring your dishes, cilantro and parsley are very different, and understanding the differences could help you be a better cook.
You could mix parsley and cilantro and the pesto would be very “green” flavored but still mostly cilantro flavored. If you make a panzanella, a bread and tomato salad, it is much better with almost a full bunch of parsley chopped in to give it that bright green flavor that complements the tomatoes.
So Which One Is Better: Cilantro or Parsley?
We’re answering this question because people ask it question fairly often. It’s kind of silly, though. It’s like asking if pancakes are better than steak. The answer (of course) is that it depends.
If you hate cilantro, parsley is always going to be better. But for people who like them both, it really depends on what you’re making and what flavor profile you’re going for. Cilantro is always going to be better in guacamole or salsa than parsley, for example (and if you’re a cilantro hater, just leave it out–don’t substitute with parsley or anything else because there’s nothing else that’s going to replace the cilantro flavor).
And parsley is always going to be the better garnish for something like traditional chicken soup, because cilantro would change the flavor profile, which is not what you want with traditional chicken soup (although cilantro would be an integral ingredient in an Asian-style chicken soup).
Nutrition-wise, they are both good for you (more on that in a minute). So the only reason to pick one over the other is because of the flavor you want to achieve in your dish.
The upshot: cilantro and parsley are equal, but different.
Cilantro vs Parsley: How to Tell the Difference
First of all, note that we’re talking about flat-leaf parsley here (not the curly variety). Flat-leaf parsley, also called Italian parsley, is the most common parsley found in grocery stores and the one typically used as a flavorful herb. It also looks a lot like cilantro. Curly-leafed parsley is usually used as a garnish (though it can also add flavor to food).
Flat-leaf or Italian parsley has longish, pointed leaves that are slightly darker green than cilantro:
Cilantro has shorter, rounder leaves that are slightly more pale than parsley:
They look quite similar, but once you get familiar with these herbs, it’s easy to tell the difference.
If we draw a line around the leaves, it’s even easier to see the difference in shape. Cilantro is rounder:
While parsley is more pointed:
The difference isn’t huge, but if you’re looking for it, you can see it easily.
Parsley has a mild, grassy smell. Cilantro has a brighter, more complex aroma that some people compare to lemon or sage, though it really is its own thing.
The smell gets stronger when you chop or tear the herbs, and the two plants are easily distinguished this way. If you’re grocery shopping and trying to tell the difference (and they’re not labeled, such as at a farmer’s market), tear a leaf a little to release the aroma–you should be able to determine which herb it is immediately.
Parsley is a mild-tasting herb that mostly adds freshness to savory foods. It’s great sprinkled over many dishes as a finish, used to add brightness to brothy soups, as a mild enhancement in green salads, and as a mild-tasting garnish that adds color to a dish. Because of it’s mild flavor, it works well with many different foods.
Cilantro has a bolder flavor that tends to polarize people (more on that in a minute). Many people describe it as citrusy or lemony, though the flavor is hard to describe because it’s unique in the herb world.
Parsley vs. Cilantro
FAQ
What herbs pair well with cilantro?
What doesn’t go well with cilantro?
What herbs go well with parsley?
Which tastes better cilantro or parsley?
Can I substitute parsley for cilantro?
Some websites will tell you that parsley and cilantro are valid substitutes for each other, but we recommend that you do a taste test before committing to either one as a substitute for the other. The flavors are very different, and they’re not going to work for each other in every dish.
What is the healthier substitute of parsley?
Chervil may be substituted for parsley as it has a similar, but milder taste. Chervil contains the same vitamins and minerals as parsley, all in greater quantities, except for vitamin C. While chervil is lower in vitamin C, it contains bioflavonoids which have many benefits, including increasing your vitamin C absorption. Chervil also contains much higher dietary fiber per gram than parsley. Chervil may have much greater amounts of micronutrients and fiber, but it is also much higher in macronutrients (carbohydrates, proteins, and fats). This ultimately means that chervil is much higher in calories than parsley. While this is not a bad thing, it that may be important to note for some people.
Which is better cilantro or parsley?
Cilantro has more round-tipped leaves. Health and nutrition benefits: Both herbs are low cal and antioxidant-rich. But, parsley’s vitamin K content gives it a slight health edge. Was this helpful? Fresh and green?
Do you use cilantro stems or parsley stems?
One quick note. Anytime I’m blending/pureeing cilantro or parsley, I use them stems. It’s a perfect way to use the entire plant and if blended well, you won’t even notice. Parsley is my go-to for quick dressings and light sauces. I have many a people in my life that don’t eat cilantro, so I find myself working with parsley only more often than not.