Cilantro vs. Parsley

Cilantronoun

(US) The stems and leaves of the coriander plant, Coriandrum sativum, used as a seasoning and garnish in cooking.

Cilantronoun

an Old World herb (Coriandrum sativum) with aromatic parsleylike leaves and seed.

Cilantronoun

a parsleylike herb used as seasoning or garnish.

Cilantronoun

Old World herb with aromatic leaves and seed resembling parsley

Cilantronoun

parsley-like herb used as seasoning or garnish

Parsleynoun

(uncountable) The leaves of this plant used in Middle Eastern, European, and American cooking.

Parsleynoun

An aromatic umbelliferous herb (Carum Petroselinum), having finely divided leaves which are used in cookery and as a garnish.

Parsleynoun

annual or perennial herb with aromatic finely-cut leaves

Parsleynoun

aromatic herb with flat or curly leaves

Parsley

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (4–10 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter.