Don't Mistake Cilantro for Culantro—Here's the Difference Between These Herbs

When it comes to herbs, few things are as confusing as culantro vs. cilantro. The near-identical spelling is one reason; the lack of familiarity with culantro is another. And while every herb lover knows that a scattering of mint, parsley, or basil can spruce up pasta salads, slaws, and dozens of dishes, some may not realize that culantro and cilantro each bring their own particular verve to recipes. We spoke with a farmer and a cookbook author who clued us into the differences and similarities between these two herbs.

Culantro vs. Cilantro

Culantro (Eryngium foetida) is an herb native to Mexico, Central and South America, and the Caribbean. It is prevalent in Latin American, Southeast Asian, Puerto Rican, and Caribbean cuisines.

Cilantro (Coriandrum sativum) is thought to have originated in the Mediterranean and Asia and is integral to many of the same foodways, plus Indian and Arabic cooking. ​​

While both belong to the Apiaceae family of aromatic, flowering plants—which also includes carrots, parsley, dill, celery, chervil, lovage, and fennel—they have a number of dissimilarities.

Main Differences Between Culantro and Cilantro

While they may sound the same, here are the ways in which culantro and cilantro differ.

Appearance

Cilantro has small leaves: The two are distinctly different in appearance, says Victoria Jabot, owner and grower of Ley Creek Farm, a woman-owned, regenerative, no-till farm in Oswego County, New York. "Cilantro possesses smaller, flat-lobed leaves similar to flat-leaf parsley."

Culantro has long leaves: Culantro, on the other hand, has long, broad, saw-toothed leaves.

Texture

Cilantro is fragile: "Cilantro is a delicate 'soft' herb best suited for fresh applications," explains Jabot. If used in cooking, the duration it's exposed to heat should be brief. 

Culantro is brawny: Culantro tends to be hardier than cilantro, says Yvette Marquez-Sharpnack, food blogger, recipe developer, and author of the Mexican cookbook Muy Bueno Fiestas. "Its sturdy leaves hold up without wilting or losing flavor," she says. "When it comes to cutting, some people find culantro easier to handle because of its broader leaves."

Flavor

Cilantro has a pungent and grassy flavor with bright notes of citrus, says Jabot.

Culantro has a more intense and robust flavor with stronger bitter notes when raw but takes on a milder flavor when cooked, says Jabot.

For cilantro abstainers, the herb's kick is offputting—and culantro's piquancy may elicit the same reaction. "Both are said to be polarizing, with some finding them to taste immensely soapy due to the compounds in the plant," says Jabot.

Availability

Cilantro is ubiquitous in the United States, while culantro is more obscure—and there may be a few reasons why. "Culantro is not as widely cultivated or marketed here," says Marquez-Sharpnack. "It's one of those hidden gems that you might stumble on in specialty markets."

Jabot also posits a few theories. "As a farmer, it is much harder to source these seeds than it is for cilantro, and even harder to locate in wholesale volume," she says. "It takes longer for culantro to be ready to harvest," What's more, culantro requires very specific conditions to germinate.

Using Culantro

Culantro is more likely to be used in cooking than cilantro. Jabot and Marquez-Sharpnack both use culantro as a flavor base for marinades, stews, and sauces; Jabot is particularly partial to sofrito, which she makes by food processing culantro with aromatic vegetables and good olive oil, then cooking the concoction.

"It can also be used as a seasoning too!" adds Marquez-Sharpnack. "Just chop it up and sprinkle it on dishes for that extra punch of flavor."

Using Cilantro

Here's how the pros showcase cilantro:

A topper for rice: Marquez-Sharpnack finds cilantro "magical" in a cilantro-lime rice dish, which she makes with white basmati rice.

In salsas and as a garnish for stews: "It's also fantastic in salsas, such as salsa verde, to garnish dishes like birria and pozole for that burst of freshness," says Marquez-Sharpnack.

Chimichurri: Both Marquez-Sharpnack and Jabot use a generous amount of the herb in chimichurri. Jabot blends the leaves and stems with garlic, olive oil, and red wine vinegar and serves the sauce over proteins. "It can be frozen whenever the cilantro is abundant in the garden," she adds.

Storing Culantro and Cilantro

The lifespan for cilantro and culantro is fleeting—in fact, Jabot recommends using fresh herbs within three days of purchase. Being sturdier, culantro should last longer than cilantro. Here's how Jabot maintains the freshness of both herbs:

• Remove any ties or rubber bands from the bunch of herbs.
• Place in a mason jar or cup and add a few inches of clean water to cover the stems.
• Drape a food storage bag over the leaves, allowing air to circulate, and refrigerate.
• Wash right before using.