Ingredient guide no. 037

Cilantro

The fresh leafy herb from Coriandrum sativum; its dried fruit is sold separately as coriander seed.

Categoryherb

Botanical identityCoriandrum sativum

Food formleaves and tender stems

Flavorbright, citrusy, green, pungent

What it is

The fresh leafy herb from Coriandrum sativum; its dried fruit is sold separately as coriander seed.

Plain-language buying tip

Choose fresh cilantro when you want its vivid leafy aroma. The stems are edible and useful in sauces and pastes.

Forms and use

Add near the end of cooking or use raw in salsas, salads, chutneys, soups, and rice dishes.

Common forms include fresh leaves, fresh stems, dried leaf. Match the form to the job: fresh leaves and stems added raw or near the end of cooking, in salsas, chutneys, soups, and rice dishes.

Storage

Fresh: one to two weeks handled well, which is longer than most people manage. Trim the stems, stand the bunch in water, loose bag over the top, in the refrigerator (at or below 40°F/4°C). Change the water if it clouds.
The failure mode is wet leaves in a sealed bag: — cilantro turns to black slime faster than any other common herb that way. Dry the leaves properly before storing.
Dried leaf: not recommended at any age.
Freezing: chopped stems and leaves frozen in oil or water work for cooked dishes and for chutney bases. Not for garnish.
Gone when: the leaves are yellowing, translucent or dark at the edges, or the bunch smells faintly fermented. Cilantro goes from good to gone in about a day, so check before you plan a meal around it.

Quick questions

What should I check before buying Cilantro?

Check the stated botanical identity or style when available, the form, and the ingredient list. These details are more useful than relying on a broad category name alone.

Is this guide a product offer?

No. This is culinary editorial information. Leaf & Larder will connect only verified, available products when inventory exists.

Editorial boundary

This guide describes flavor, form, storage, and culinary use. It does not make medical, therapeutic, or supplement claims.

Sources & notes
Royal Botanic Gardens, Kew: Coriandrum sativum.
USDA SNAP-Ed: Herbs.
Last reviewed: August 15, 2026.

About this guide

This is an editorial ingredient record, not a product offer. It is being expanded under the Leaf & Larder editorial standards.

Last reviewed: 2026-08-15 · Record version 1.5 · Machine-readable guide data.

Substitutions

Coriander seed is not a substitute for cilantro leaf: Same plant, different compounds, entirely different flavour. British recipes calling for "coriander" usually mean the leaf, which is where the mix-up starts. This is the most consequential confusion in the herb cupboard.
Dried cilantro: not worth buying. Like parsley, cilantro's aroma does not survive drying, and the dried leaf contributes colour and a faint grassiness.
Culantro (recao) or Vietnamese coriander (rau răm): genuine substitutes with their own character, both stronger. Use about half the quantity.
Flat-leaf parsley plus a squeeze of lime: the standard workaround, and it is a workaround — it gives you green and acid, not cilantro's distinctive citrus-soap-pine aroma. Use it when someone at the table dislikes cilantro, and say what you did.
For a cilantro-heavy dish: — a salsa verde, a chutney, a bowl of pho garnish — there is no substitute. Cook something else rather than approximating.
Use the stems: Cilantro stems carry more flavour than the leaves and take heat better. Chop them into the cooking and save the leaves for the end.

Pairings

Ingredients: lime, lemon, chili, garlic, onion, scallion, ginger, tomato, tomatillo, avocado, cucumber, corn, carrot, black beans, pinto beans, chickpeas, lentils, rice, coconut milk, yoghurt, peanut, sesame, fish sauce, soy, cumin, coriander seed, turmeric, mint, basil, dill, chicken, pork, beef, shrimp, white fish, eggs.
Dishes: salsa and pico de gallo, guacamole, a green chutney, pho and noodle-soup garnish, tacos, a chickpea or black bean salad, coconut curry, larb and other herb salads, cilantro-lime rice, dal finished with a handful, ceviche.
Go carefully: add it raw or at the very end. Cilantro cooked for more than a minute loses its whole point and tastes like limp grass. Stems are the exception — they can go in early.