One day when I was in high school, I was sent to the grocery store to get dhono patha.
When I came home with parsley, I was informed by my father that I bought the wrong ingredient. Before that day, I did not know the word cilantro. I had heard of parsley, but only as curly leaves that garnish dishes at restaurants.
So, what is the difference? At first glance, there is a similar look to cilantro and flat leaf parsley. The cilantro, also known as coriander leaves, are smaller in size than the parsley leaves. (You can see the difference in the posted picture above. The parsley leaves are on the taller stalks and the cilantro on the lower.) There is a distinct difference in smell and taste between these two. Cilantro offers a bright, citrus smell and taste. Parsley is also very fresh in it’s smell but milder than the cilantro and is slightly bitter and grassy in its flavor.
I love using cilantro in a lot of my dishes. And it is very prevalent in Indian cooking. However, I understand that it is not a preferred taste for many. A couple of my friends have described the taste as “soapy.” What can I offer my friends as a green chutney substitute? Recently, I have rediscovered chimichurri sauce. A parsley based sauce that is bright, flavorful, and has some heat too. I would eat a samosa with it.
Cilantro and parsley are both wonderful herbs to flavor your food with. And since I have learned the difference that day in high school, I have been able to enjoy both and use them in a variety of ways and even interchange them in a few recipes.