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Cilantro and coriander come from the same plant, Coriandrum sativum. In common U.S. cooking terminology, cilantro is the fresh leaf and coriander is the plant’s dried seed, used whole or ground as a spice. In other English-speaking markets, “coriander” can also mean the leaves, so the recipe’s wording and context matter.
Are cilantro and coriander the same thing?
Botanically, yes: both names refer to parts of the annual herb Coriandrum sativum. In U.S. recipes, the names usually distinguish the parts used: cilantro for fresh leaves and coriander for dried seeds. USDA terminology likewise distinguishes cilantro leaves from coriander seed (USDA National Agricultural Library terminology; USDA Agricultural Marketing Service inspection instructions).
Is coriander the seed or the leaf?
It depends on the recipe’s regional usage. In the United States, “coriander” generally means the seed spice; elsewhere, it may refer to the leaves, which may also be labeled “fresh coriander” or “coriander leaves.” The FDA defines coriander seed as the dried ripe seed of Coriandrum sativum (FDA, “Spices—Definitions”).
Use the ingredient’s form as a practical clue, not an infallible rule:
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- A bunch, handful, chopped leaves, or fresh garnish likely means cilantro or fresh coriander leaves.
- Teaspoons of whole seeds or ground spice likely mean coriander seed.
- If it is still unclear, check the recipe’s region and surrounding instructions, or look for wording such as “whole coriander seed” or “ground coriander.”
How do cilantro and coriander taste and get used?
Cilantro leaves are used fresh, often as an herb or garnish. Coriander seeds are dried and used whole or ground as a spice. Their flavors are different enough that one should not be treated as a direct substitute for the other. The U.S. Botanic Garden and Cornell University note that the seeds and leaves taste completely different (U.S. Botanic Garden/Cornell, “Cilantro and Coriander Science Page”).
How does one plant produce both?
The leaves and seeds come at different stages of the same plant’s growth. Its flowers develop into seeds that can be collected, dried, and ground for use as coriander. Oregon State University Extension describes this growing and harvest cycle and notes that warm weather can prompt cilantro to flower quickly (Oregon State University Extension, “How to grow cilantro for leaves — or coriander seeds”).
Quick Recap
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- Beautiful - Full color packet of Cilantro (Coriandrum Sativum), one of the most popular culinary herbs. Give the gift of a kitchen herb garden to your gardening friend. Can easily be grown indoors or outdoors. Minimum of 2g of seed (about 150 seeds).
- Productive - Cilantro germinates in 7-10 days when soil temps are 55-68°F. Plant 1/2” deep and space 8” apart in an area with full sun. This variety will grow 1-2’ tall with a spread of 1’. This variety will mature in 55-75 days, plant in USDA Zones 2-11.
- Fresh Cilantro on Hand - The smell and taste of fresh herbs is amazing. Use fresh cilantro to add its distinctive flavor to your salsa, tacos, rice and beans, asian stir-fry, and so much more. Your food will look and taste gourmet.
- Easy to grow - Instructions included on each packet. Cilantro is a quick growing annual that you can begin to harvest in as few as three weeks. Plus, we are available to answer all your questions. If these seeds don’t germinate, we will happily make it right for you.
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- Reliable, Non-GMO Heirloom: Coriander seeds thrive at 60+ F°, blooming late spring and mid fall. Harvest lower leaves to encourage growth; a trusted choice among heirloom seeds and cilantro seed packets.
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