Cilantro substitutes

Use about half the amount

Keeps the flavour role.

Also sold as recao or sawtooth herb. It tastes like a concentrated version of cilantro, so halve it, and unlike cilantro it survives cooking.

Per 1/4 cup cilantro: 3 tbsp chopped parsley + 1 tbsp chopped mint

Keeps the flavour role.

The mint supplies some of the brightness parsley is missing, which gets closer than parsley alone. Still not the same aroma, and the mint is obvious if you use more.

1:1

Keeps the flavour role.

Identical fresh-green role and it looks the part, but it has none of cilantro's citrus-soapy edge. Obvious in a salsa or a pho, barely noticeable as a garnish on a curry.

1:1

Keeps the flavour role.

Fresh and aromatic in a comparable way but with clear aniseed notes. Works in Southeast Asian dishes, wrong in Mexican ones.

1:1

Keeps the flavour role.

Green, faintly bitter and a decent visual stand-in, but the flavour is vegetal rather than citrusy.

1:1

Keeps the flavour role.

Strongly flavoured and completely different, though it does fill the fresh-herb role. Good in Middle Eastern dishes, wrong in a taco.

1/4 tsp ground coriander per 1/4 cup fresh cilantro, in cooked dishes only

Keeps the flavour role.

Same plant, but the seed and the leaf taste nothing alike, and a dried spice cannot provide freshness or the green look. Only worth it where cilantro was a background note in something cooked.