Coriander vs. Parsley — What's the Difference?

A herb with a citrusy, slightly peppery taste.

A mild-flavored herb from the Petroselinum crispum plant.

An herb that some people find tastes soapy due to genetic variation.

Known for its fresh, slightly peppery taste.

The dried seeds of the Coriandrum sativum plant used as a spice.

Common in Mediterranean and Middle Eastern cuisines.

The fresh leaves of the Coriandrum sativum plant, also known as cilantro.

Comes in two main varieties: curly and flat-leaf.

Often used in Asian and Mexican cuisines for its fresh, tangy flavor.

Rich in vitamins and used for its detoxifying properties.

Coriander (; Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania or cilantro ().

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (4–10 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter.

An aromatic annual Eurasian herb (Coriandrum sativum) in the parsley family, having parsleylike leaves and umbels of tiny white to pinkish flowers. It is cultivated for its edible fruits, leafy shoots, and roots.

A member of the parsley family.

The seedlike fruit of this plant, used whole or ground as a flavoring for food and as a seasoning, as in curry powder.

A cultivated Eurasian herb (Petroselinum crispum) having edible, flat or curled, finely divided leaves.

See cilantro.

The leaves of this plant used as a seasoning or garnish.

The annual herb Coriandrum sativum, used in many cuisines.

A bright green, biennial herb, Petroselinum crispum, having many cultivars.

The dried fruits thereof, used as a spice.

(uncountable) The leaves of this plant used in Middle Eastern, European, and American cooking.

An umbelliferous plant, the Coriandrum sativum, the fruit or seeds of which have a strong smell and a spicy taste, and in medicine are considered as stomachic and carminative.

Any herb resembling parsley, such as cilantro (Chinese parsley) or chervil (French parsley).

Old World herb with aromatic leaves and seed resembling parsley

To add parsley to.

Dried coriander seeds used whole or ground

An aromatic umbelliferous herb (Carum Petroselinum), having finely divided leaves which are used in cookery and as a garnish.

Parsley-like herb used as seasoning or garnish

Annual or perennial herb with aromatic finely-cut leaves

Aromatic herb with flat or curly leaves

Parsley can be used as a garnish in place of coriander leaves but will not replicate the citrusy flavor of coriander.

Coriander is used for its seeds as a spice and its fresh leaves as an herb in various dishes.

No, coriander seeds are used as a spice, while the leaves are used as a fresh herb.

Yes, flat-leaf parsley has a stronger flavor, while curly parsley is milder and often used as a garnish.

Parsley is rich in vitamins A, C, and K and has antioxidant properties.

Yes, fresh coriander leaves (cilantro) are often used in salads for a fresh, tangy flavor.

Coriander tastes soapy to some people due to a genetic variation that makes them sensitive to aldehyde chemicals in the herb.

Parsley is commonly used in Mediterranean, Middle Eastern, and American cuisines.

Parsley is used in tabbouleh, sauces like chimichurri, and as a garnish for various dishes.

Parsley is generally less likely to cause an allergic reaction compared to coriander.

Yes, in the United States, coriander leaves are called cilantro.

Coriander leaves (cilantro) are used in salsas, guacamole, and as a garnish for tacos and soups.

Coriander has a citrusy, pungent flavor, while parsley has a mild, slightly peppery taste.

Yes, both herbs can be dried, but fresh parsley and coriander have more vibrant flavors.

Parsley can be used in teas or smoothies for its detoxifying properties and high vitamin content.