This article explores the characteristics of perejil (Petroselinum crispum) and cilantro (Coriandrum sativum). Read on to discover their uniqueness, along with how they are similar.
Perejil vs. Cilantro: Comparison
The chart below breaks down some of the key traits and characteristics of perejil and cilantro. Looking at each category helps to highlight the uniqueness of each flavorful herb. Both perejil (Petroselinum crispum) and cilantro (Coriandrum sativum) belong to the Apiaceae (carrot) family. This family group of plants features 434 genera and approximately 3,700 species of aromatic, flowering plants. Other notable members of the Apiaceae family include carrots and celery. Although perejil and cilantro look similar at a quick glance, they are quite distinct. Some of their main differences include their size, uses, flowers, growing requirements, and history. Each of these categories is explored more in depth below.
Perejil vs. Cilantro: Size
The perejil plants are relatively compact. They generally top out at 1 foot high, with an equivalent spread. You would not think it at first glance, but cilantro plants can grow quite large. Under the right conditions, they will develop up to 2 feet high and 1.5 feet wide at maturity.
Perejil vs. Cilantro: Uses
Both perejil and cilantro have a long history of culinary use. However, how one incorporates each herb into food differs greatly. These days, perejil is best known as a garnish for restaurant meals. But their leaves serve a far more important service than just eye candy. In fact, parsley makes a delicious and crunchy addition to salads. And it is particularly well-suited to Mediterranean fare. And the firm leaves hold up extremely well when added to stocks, soups, or stews. Additionally, perejil makes a delightful tea, either on its own or combined with other herbs. On the other hand, while cilantro can also get added to salads, soups, and stews, its use expands well beyond those applications. The leaves play a prominent role in salsas, guacamole, and other Latin American dishes. Cilantro seeds, known as coriander, are regularly incorporated into Asian and Latin American fare. Additionally, cilantro leaves and coriander play a vital role in traditional medicine. Finally, the younger stems of both perejil and cilantro are edible.
Perejil vs. Cilantro: Flowers
To maintain a viable (and flavorful) leaf harvest, you should harvest your perejil or cilantro often and nip off any flowers before they fully develop. Once perejil or cilantro plants flower, the flavor of their leaves diminishes rapidly. But if you want to let one or more plants go to seed, allow the beautiful and delicate flowers to take over. Perejil flowers are typically yellow-green and grow in tiny umbels. However, cilantro develops small pale purple, pink, or white flowers. And the pollinators love them.
Perejil vs. Cilantro: Growing Requirements
Growing perejil can be challenging. The germination rate is sporadic and unpredictable. However, if you do manage to germinate your perejil seeds, the plants are easy to care for. They require well-draining soil that is kept consistently moist. You can directly sow them in your garden in Zones 2-7. Or, feel free to buy plant starts or grow your own starts from seed indoors. Cilantro is slightly more delicate. The plants do not tolerate the intensity of mid-summer heat and will quickly bolt. Plant them in a sunny spot, but avoid direct sunlight to prevent the leaves from scorching. Cilantro loves well-draining soil and has moderate watering needs. Both perejil and cilantro are suitable for indoor container gardening. You can incorporate either plant into a small windowsill garden or your hydroponic system.
Perejil vs. Cilantro: History
The history of perejil spans back to ancient times. The ancient Greeks covered their tombs with it. And it ultimately found its way into European royal gardens and monasteries during the Middle Ages. However, the most interesting parsley historical references revolve around its lore and mythology. For some time, many people believed that only witches or pregnant women could grow this delicious plant. Cilantro is another herb whose history can get traced back to ancient days. In fact, archaeologists discovered traces of coriander seeds in Egyptian tombs. The Romans and Spanish brought this popular herb with them during their conquests. And Chinese lore suggests coriander promotes immortality.
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Perejil is rich in Vitamins C, K, B complex and A. Additionally, it is rich in copper, potassium, iron, and manganese. It may provide an antioxidant boost and protective benefits against various chronic diseases. Can I drink tea made with perejil? Yes! Parsley tea is delicious and a great way to support your overall health. However, due to the high concentrations of vitamins in parsley, it is best to limit your consumption to one cup per day. Does cilantro really taste like soap? Yes, for some people it does. Those who taste soap when eating cilantro have a specific olfactory-receptor gene. What does cilantro taste like? Those who don’t taste soap when they eat cilantro will get rewarded with a citrusy and fresh flavor. Is cilantro an acquired taste? As with many foods, cilantro may potentially grow on you. If you are not a fan of its flavor but want to keep trying, add just a small amount to rice or bean dishes to acclimate your pallet.
