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Home Vegetarian Cooking 101 Ingredient Guides

Cilantro 101

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By: Sarah BondUpdated: Apr 27, 2022 5 Comments

This post contains affiliate links.

We’re covering everything you need to know to be a cilantro expert, including its uses, benefits, storage practices, and why some people hate it!

An up close view detailing the color and texture of cilantro

What is cilantro?

Did you know that the cilantro herb is actually… coriander? “Cilantro” is actually Spanish for the word coriander.

However, in the United States, they aren’t one and the same. We refer to the seeds of the coriander plant as “coriander,” while the leaves and stems are dubbed “cilantro.” Other countries call it all coriander, though they may differentiate between the leaf and seed portions by referring to the seeds as “coriander seeds.”

What does Cilantro taste like

You will find cilantro to have a sort of citrusy flavor. It’s very fragrant, and its taste makes it great for Mexican dishes in particular. Guacamole, salsa, tacos, and huevos rancheros all benefit from using it as a garnish. However, it can also be used on soup, sandwiches chili, rice, roasted vegetables, stir fry, etc. Where a strong and citrusy herb is needed, it is often a perfect contender!

Though you can use both the leaves and the stems, you will likely find the leaves to contain the best flavor. I often omit the stems altogether for this reason.

One stem of cilantro on a white background

How to clean cilantro

Cilantro is best cleaned by placing it in a bowl filled with cold water. Swish the herbs around a bit to remove some of the dirt. Then, gently run them under cold water using a light stream (a heavy water stream can tear the leaves).

Lay the herbs out on a paper towel. You can let them air dry or lightly tap them with another towel to remove some of the excess water.

How to store It

Storing cilantro is simple, and when done right the herb will stay nice and fresh for a couple of extra days.

Fill a mason jar about 2/3 of the way with water, and then place the cilantro inside. Open a plastic sandwich baggie and place it over the top. Then, store the baggie-covered jar in the refrigerator.

Using this method, you should have about a week to use it. If you notice black spots or wilting, a new batch is needed!

A bunch of cilantro in a mason jar filled half way with water
A plastic baggie covering a bunch of cilantro inside a mason jar filled half way with water

The benefits of cilantro

Our spotlight herb provides more benefits than just its great perfect-for-guac flavor. For such a small herb it sure does have a lot of vitamins and minerals, and these include Vitamins K, C, and A, iron, magnesium, manganese, copper, and more.

Together the nutrients in the herb support many parts of the body, like blood sugar, heart health, and digestion. The herb even benefits anxiety levels and sleep!

Why do some people hate Cilantro?

You probably know at least one person who detests the taste of cilantro. While you may think they’re just being picky, it’s actually science at play!

A dislike for the herb is genetic. The gene that many people have (between 3% – 20% depending on the country you’re in) makes cilantro take on a soapy flavor. It is caused by the way their smell and taste receptors register the aldehydes of the leaves.

Of course, you wouldn’t want anything soap-flavored in your food, now would you?! So next time someone tells you they’d like to skip the cilantro, don’t give them a hard time. It’s science!

An up close view detailing the color and texture of coriander

Cilantro vs. Parsley

To the untrained eye, cilantro and parsley look alike. But upon closer inspection, there are a few ways you can easily tell them apart!

First, cilantro and parsley leaves are shaped differently. While they both have a sort of ridged fan shape to the leaves, the parsley ends are more round and defined. Cilantro leaf ends tend to be more ridged with shorter and stubbier ends.

Second, the scents of the two herbs are very different. You’ll find cilantro to smell stronger with a citrus scent, while parsley will be milder.

A sprig of parsley and a sprig of cilantro resting side by side on a white background

Recipes that use cilantro

Now that you know all about cilantro, here are some recipes that you can make to try it out!

  • Tacos are always delicious with the addition of the herb, and Mushroom Carnitas Tacos are no different!
  • Load up on veggies, feta cheese, and herbs with this Chimichurri Orzo Salad.
  • Chili is another meal that works so well with the herb! Try this Tempeh White Bean Chili for all of the flavor.
  • Flavor Mexican-style dips, like Mama’s Famous Bean Salad or this Avocado Corn Salsa!
  • Last but not least, a simple and quick salsa like this Easy Mango Salsa makes a great snack!

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  1. Mark crosby says

    Posted on 3/27 at 7:14 am

    Sarah, I think the genetic dislike for cilantro is mostly for the herb after it has aged for a few days. So, people like me need a clear usage for the herb in one or two immediate dishes and be willing to throw the rest away. BTW, I dislike guacamole because avocados are non-local and environmentally destructive for the US East coast, where I live.

    Reply
  2. Gail Howard says

    Posted on 3/27 at 8:23 am

    The first time I ever tasted cilantro, it tasted soapy to me. But I persevered and now I love the taste. I also use it in just plain every day salads as well, if I have some that needs using up.

    Reply
  3. Brian Andrews says

    Posted on 3/27 at 12:22 pm

    What beautiful explanation of cilantro. Living in Mexico I use it often and love it’s flavor. I was aware of much of the information but through this realized I had been storing it wrong. I had been washing it and then wrapping in a damp tea towel then placing in a plastic bag in the frig.

    Reply
  4. Michael says

    Posted on 11/20 at 5:37 pm

    I love cilantro so much. I just can not get enough of it. Absolutely perfect with pork tacos and burritos. I can definitely understand how people can get a “soapy” taste from cilantro, but I really feel sorry for those that have this genetic trait to such an extent that it causes them to dislike this herb.

    Reply
  5. Lynda Carrat says

    Posted on 1/12 at 12:40 pm

    thank you….
    this was very enlightening…
    I’ve never eaten cilantro and I have no idea why…
    I love parsley, lots and lots of parsley and I love lemon
    so, I guess the question is, if I like both of those why wouldn’t
    I like it….
    on my bucket list now….
    thanx

    Reply

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