Cilantro: An Overview and How to Use It

Cilantro is arguably the most polarizing herb on the planet—people either can't get enough of it or can't stand it. Regardless of where you fall, its distinct flavor has been a staple in global cuisines for centuries, earning it a permanent place in kitchens everywhere.

What Exactly Is Cilantro?

This vibrant green herb with flat leaves, often sold in bunches in the produce aisle, is frequently confused with parsley. It's an understandable mix-up, as cilantro belongs to the parsley family and is sometimes known as Mexican or Chinese parsley. It plays a crucial role in cuisines ranging from Mexican and Middle Eastern to Indian and Asian.

What Does Cilantro Taste Like?

Fresh cilantro offers a bold, zesty flavor with a peppery, citrusy bite and a hint of tartness. However, its taste significantly weakens when cooked or dried, losing much of its fresh vibrancy. In addition to its unique flavor, cilantro is packed with antioxidants and may offer various health benefits.

For some, cilantro has a soapy taste, affecting around 4 to 14 percent of people. This flavor is due to a natural aldehyde compound found in the leaves, the same one present in soap-making and certain insects. Not everyone can detect it, but those with specific olfactory-receptor gene variations are more sensitive to this flavor.

Cilantro vs. Coriander

Cilantro and coriander are two distinct parts of the same plant known as the coriander plant. In North America, cilantro refers to the fresh leaves, while the seeds (or ground seeds) are called coriander. However, internationally, the term coriander is used to describe both the leaves and the stalks, with the dried seeds simply referred to as coriander seeds.

Although they come from the same plant, cilantro leaves and coriander seeds (or the ground spice) have completely different flavors, nutritional profiles, and uses. Coriander seeds have a citrusy, lemon-like taste when crushed, while the spice itself is warm and nutty. Be sure to check your recipes carefully, as some may refer to either the seeds or the leaves as coriander!

Cilantro Alternatives

Due to their vastly different flavor profiles, cilantro and coriander can't be swapped out for each other. If you're unable to find fresh cilantro, culantro makes the best substitute. With a similar flavor and aroma, culantro has long, jagged leaves and a lettuce-like appearance. Unlike cilantro, it holds its flavor even when cooked. In a pinch, parsley or a mix of fresh herbs can replace cilantro. For coriander, you can substitute cumin, garam masala, caraway seeds, or even a touch of curry powder.

Recipe: Shrimp Tacos with Cilantro-Lime Crema

How to Prepare and Use Cilantro

When buying cilantro, look for vibrant green, fragrant leaves and avoid any that are yellowed or wilting, as these won't have as much flavor. A crucial step before using cilantro—though it may seem obvious—is to wash it thoroughly to remove any dirt. Afterward, remove the leaves from the stems, discard the stems, and chop the leaves to your preferred size.

Cilantro is a versatile herb, perfect for both cooking and garnishing dishes. It's commonly added to salsas, guacamoles, soups, sauces, chutneys, and dressings. Unlike parsley, the stems are typically not used unless you're making a pesto or blending the herb into a sauce using a food processor.

How to Store and Freeze Cilantro

To keep cilantro fresh for as long as possible, avoid washing it until you're ready to use it. Store the herb in the fridge, placing the stems in a glass of water. Covering the leaves loosely with a plastic bag can also help preserve its freshness for a longer time.

For freezing cilantro, start by blanching the leaves in boiling water, then pat them dry. Place the leaves into freezer-safe bags, spreading them out evenly so they lay flat, making it easier to grab what you need. Alternatively, you can blend the cilantro with olive oil and freeze the mixture in ice cube trays for convenient portions later on.