What Is the Difference Between Culantro and Cilantro?

Culantro and cilantro are two herbs that are often confused. They are spelled almost the same, grow leaves that smell similar, and are part of the same plant family (Apiaceae). However, the two herbs taste different. Culantro has many other common names, such as spirit weed and saw leaf herb, and it also looks like a weedy plant. Since culantro is not widely available in the United States, many cooks lack familiarity with this herb and how it brings a unique flavor to recipes. Read on to learn from a farmer and cookbook author the differences and similarities between culantro and cilantro and how to use them when cooking.

Differences Between Culantro and Cilantro

Appearance

The two herbs 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.

• Culantro has long leaves: Culantro has long, broad, saw-toothed leaves.
• Cilantro has small leaves: "Cilantro possesses smaller, flat-lobed leaves similar to flat-leaf parsley," says Jabot.
  

Texture

• 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."
• Cilantro is fragile: "Cilantro is a delicate 'soft' herb best suited for fresh applications," says Jabot. If used in cooking, the herb should be exposed to heat for a brief time only. 

Flavor

• Culantro: The herb has a more intense and robust flavor with stronger bitter notes when raw but takes on a milder flavor when cooked, says Jabot.
• Cilantro: Its pungent and grassy flavor has bright notes of citrus, she adds.

Availability

Cilantro is common in the U.S., 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."

"As a farmer, it is much harder to source these seeds than it is for cilantro, and even harder to locate in wholesale volume," says Jabot about culantro seeds "It takes longer for culantro to be ready to harvest,"

Origin

• Culantro (Eryngium foetida): This herb is 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): It's thought to have originated in the Mediterranean and Asia and is integral to many of the same foodways, plus Indian and Arabic cooking. ​​
  

How to Use 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," adds Marquez-Sharpnack. "Just chop it up and sprinkle it on dishes for that extra punch of flavor."

How to Use Cilantro

Here's how the pros showcase cilantro:

• Toppings: Marquez-Sharpnack finds cilantro "magical" in a Cilantro-Lime Rice dish that she makes with white basmati rice.
• Garnishes: "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. Try making Corn on the Cob With Cilantro-Lime Butter as a garnish.
• Chimichurri: Marquez-Sharpnack and Jabot use a generous amount of the herb in chimichurri.
• Sauces and dressings: Jabot blends the leaves and stems with garlic, olive oil, and red wine vinegar and serves the sauce over proteins. Use cilantro to make this Shrimp Cobb With Cilantro-Lime Dressing.
  

Storing Culantro and Cilantro

The lifespan for cilantro and culantro is short. Jabot recommends using fresh herbs within three days of purchase. 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 to allow air to circulate, and then refrigerate.
• Wash right before using.