By Kelly Miller
Cilantro is used all over the world. Yet it’s the subject of disagreement—most of us enjoy using cilantro for its lemony, peppery flavor, but for others, cilantro tastes like soap!
Another source of confusion is the fact that the same plant—Coriandrum sativum—produces two separate edible parts. In North America, the leaves of a coriander plant are known as cilantro, while the seeds are what we call coriander.
To add even further to the cilantro confusion, there are several other plants that are distinct from cilantro, but have similar names and uses. These include culantro (note the spelling), Vietnamese coriander, and summer cilantro.
The good news is: if you think cilantro tastes like soap, you won’t have the same experience with one of the other plants that have similar flavors and share the common name “cilantro” or “coriander” but are from different plant genera.
Here’s a cilantro cheat sheet:
- Cilantro: the leaves of Coriandrum sativum (coriander plant)
- Coriander: the whole or ground seeds of Coriandrum sativum
- Culantro: a cilantro-like herb, common in Caribbean cooking
- Vietnamese coriander: a cilantro-like herb, common in Southeast Asian cooking
- Summer cilantro: a pungent herb, popular in Mexican and South American cuisine
Below, we’ll step through the differences between these four plants, along with basic info on growing and cooking with each variety.
Cilantro (Coriandrum sativum – leaves)
Cilantro refers to the leaves of a coriander plant. Cilantro may also refer to the entire plant, especially if it’s grown for the purpose of harvesting the leaves. Cilantro is cultivated throughout the world and thrives in USDA zones 2-11. This plant is also known as Chinese parsley or dhania.
Growing Cilantro
Plant cilantro in early spring for an early summer harvest. Cilantro doesn’t like to be transplanted—sowing seeds directly into the ground is the best option. The plant produces harvestable leaves and stems 40–65 days after sowing.
Use scissors to harvest cilantro, cutting the outer stems to around one inch of height. Leaving the base of stems in place allows for a continuous harvest that may last for several months.
To encourage more leaf growth, snip off any flowering stalks that appear. However, once the plant begins producing less foliage while growing taller flower stalks, it’s begun the process of “bolting” or “going to seed.” At this point, let the flowers grow. They’ll soon produce harvestable coriander seeds.
For a longer cilantro harvest, look for varieties that have been developed for special features, such as fast foliage growth or slow bolting.
Using Cilantro
Roughly 10% of people around the world think cilantro has an unpleasant soapy taste. This is genetic—cilantro leaves contain soapy-tasting aldehydes that only some people can detect, thanks to a variation in a set of olfactory genes. For the rest of us, cilantro has a pleasant lemony, peppery taste.
Cilantro is a dynamic ingredient that’s delicious raw or cooked. Add cilantro to salsas, soups, pastas, salads, and stir fries. Just be careful about serving this ingredient to a large group, since it’s likely that one among them will have the soapy-flavor gene.
Coriander (Coriandrum sativum – seeds)
In North America, the seeds of Coriandrum sativum are known as coriander seeds. Dried coriander seeds are used whole or as a ground spice. The word coriander most often refers to the ground spice, but can also refer to the whole seeds or the entire plant.
Growing Coriander
When a coriander plant’s cilantro harvest begins to dwindle, it’s time to shift focus toward harvesting the seeds. First, the plant begins producing small clusters of white flowers. When the blossoms fade, small green seeds appear. You can harvest and use the young, green seeds, or wait for them to turn brown for a milder flavor.
Using Coriander
Coriander has an earthy, slightly sweet flavor. It’s an essential ingredient in Indian cooking.
Whole coriander seeds are light and airy. When cooked, they soften and blend in pleasantly with other ingredients. In powder form, coriander is often used alongside spices like nutmeg, cinnamon, cumin, and turmeric. In both seed and powder form, coriander is used in curries, soups, and spice rubs.
Culantro (Eryngium foetidum)
Culantro, also known as Mexican coriander or recao, is not in the same family as cilantro. These two herbs have similar flavors and aromas, but culantro’s flavor is more intense.
Culantro is native to Central and South America and is most commonly used in Caribbean cuisines. It grows like a small lettuce plant, with long, serrated leaves.
Growing Culantro
Culantro grows in zones 7–10. Plant in early spring and enjoy a continuous harvest starting around 10 weeks after planting. Pick individual leaves to encourage continuous growth that lasts until peak summer temperatures force the plant to bolt.
Using Culantro
Culantro can be used as a substitute for cilantro. Note that the flavor is stronger, so you can use less of it. Culantro is also superior for holding its shape and flavor in long-cooked dishes.
Vietnamese Coriander (Persicaria odorata aka Polygonum odoratum)
Vietnamese coriander is also known as Vietnamese cilantro, Vietnamese mint, and rau ram. This tasty herb is commonly used in Southeast Asian cuisines.
Like culantro, Vietnamese coriander is in a separate genetic family from coriander. However, it has a roughly similar flavor and can be used as a substitute for cilantro.
Growing Vietnamese Coriander
Vietnamese coriander grows in USDA zones 9–12. It’s a tropical plant that requires warm weather and plenty of sun and water. However, it’s easy to grow. If you grow Vietnamese coriander in a pot, you can even keep it as a perennial by bringing it indoors during the winter.
Vietnamese coriander isn’t widely sold in garden stores, but it’s often available in Asian groceries. From the product that’s sold for eating, you can take a cutting for growing. Place the stems in water, then plant them in soil once roots start to show. Plant in spring for a summer harvest.
Using Vietnamese Coriander
Vietnamese coriander’s flavor is peppery and citrusy—like cilantro, but stronger. In Vietnamese cuisine, this herb is used in stir fries, curries, pho, and spring rolls. You can also use it as a cilantro substitute, but expect a slightly more intense flavor contribution.
Summer Cilantro (Porophyllum ruderale)
Another plant referred to as “cilantro” but from a different genetic family is the “Summer Cilantro”. It has a flavor similar to the Coriandrum species of cilantro, but not identical. Other names used for this plant, depending on where it is grown, are Papalo, Killi, Quilquina, Papaloquelite, or Bolivian Coriander.
Growing Summer Cilantro
Summer cilantro is an annual herb for a sunny location. The plants can get as tall as 3-6’ (.9-1.8m) so you’ll want to give it some room to grow. Harvesting frequently can help keep the plant at a manageable size. The flavor of the leaves can be quite pungent and intensifies as the plant matures, so the leaves are typically harvested when they are smaller, and the flavor is more mild.
Using Summer Cilantro
Summer cilantro is popular in Mexico where the leaves are used to flavor meats, beans, and salads. This tall plant is well-suited for growing in the back of a herb garden or in large patio containers. The leaves can also be used to flavor salsa and chili. Use the leaves fresh or toss in at the very end of cooking for the best texture and flavor.
Enjoying Fresh Cilantro from Your Garden
If you aren’t among those who think that cilantro (the Coriandrum species) tastes soapy, then you’ll enjoy the many ways you can use this versatile herb as a garnish or flavor booster. If you do experience the soapy taste, then culantro, Vietnamese coriander, or summer cilantro could be ideal substitutes for you.
Looking for ways to use your cilantro harvest? Mexican pico de gallo salsa is a classic, easy way to enjoy fresh cilantro with complementary flavors like tomato, onion, and lime. Try our simple pico de gallo recipe with just six ingredients.
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