Cilantro or parsley? A very common confusion

Coriander and parsley belong to the apiaceae family and although at first glance they seem very similar, the truth is that they are not, each has characteristics that differentiate it from the other.

Confusion between these two plants is common, and even on the Internet, especially on social networks, it has become very popular to make memes about how difficult it is for some to distinguish one from the other.

He Chef Alfredo Villalba reiterated that this is one of the confusion most often in the kitchen, therefore he divided the array characteristics by which they can be distinguished.

The Differences can be distinguished starting from the leaves, those of coriander are rounded on the tops and those on parsley They tend to be pointed, in addition, the color of the former is light green, and the latter has a lighter and slightly darker green color.

He smell Coriander is strong and penetrating, with citrus noteswhile parsley is softer with notes herbalcharacteristics that are the same on the line flavor.

In terms of size, the coriander plant can reach a height of up to 70 centimeters and is generally found in markets with estateand parsley, is smaller than cilantro, measuring approximately 25 to 30 centimeters.

Cilantro is usually sold with the root, which is not the case with parsley. Finally, now that you know how to tell them apart, you should also know why preparations can be used, cilantro is used sauces, soup, broth and shredded works like spiceand parsley, is the final addition for salads and flavored soups, meat and rice.

On the other hand, in addition to the contribution on the gastronomic level, cilantro and parsley are also attributed certain medicinal propertiesfirst, except that a natural aroma and detoxificationrelieves menstrual pain and lowers platelet values, and parsley is diuretic, digestive, remineralizes and promotes health Cardiovascular system.

Fact

According to “The Gourmet” (https://elgourmet.com), coriander is the most used herb in the world and is widely used in gastronomy Mediterranean, Eastern, Caribbean, Italian and Latin American, etc.