Is coriander the same as parsley?

Taste differences

Coriander leaf has a distinct, slightly citrusy and soapy flavour that is sometimes controversial among some people. This taste is due to the presence of aldehydes, which can be very appealing to some, while others may not prefer them.

Parsley, on the other hand, has a more neutral, slightly bitter taste with earthy notes, making it more versatile and less polarising than coriander. Parsley is often used in European cuisines to add depth of flavour to soups, stews and sauces.

Visual similarity

Although coriander and parsley may look similar at first glance, there are subtle differences that help to distinguish them. Coriander leaves tend to be finer and rounder in shape with sharper edges, while parsley has more pointed leaves with deep indentations.

Culinary uses

Due to their differences in flavour, coriander and parsley are used in different types of cuisine. Coriander is an integral ingredient in Asian, Latin American and Middle Eastern cuisine, added to curries, fresh salsas and as a garnish in dishes such as tacos and pho.

Parsley is more common in European cuisine and is used in soups, sauces, marinades and as a garnish in many traditional dishes.

Coriander dried leaf is most commonly used for:

• Curries: Dried coriander adds depth of flavour and aroma to a variety of curries.

• Salsas: Dried coriander leaves are often used in salsas, especially in Mexican cuisine.

• Soups: In Asian cuisines, dried coriander is added to soups to enhance their flavour and aroma.

In summary, although coriander and parsley may be visually similar, they are completely different herbs with unique flavour profiles and culinary uses. It is important to accurately differentiate between these two herbs in order to use their flavours correctly in their respective dishes.