Chinese parsley is a widely used herb, known for its distinctive flavor and aromatic qualities that enhance a variety of dishes globally. This plant is often a source of confusion due to its multiple common names, primarily cilantro and coriander.
Understanding Chinese Parsley
The Many Names
Chinese parsley, cilantro, and coriander are names for Coriandrum sativum. The difference in naming often depends on the region and the part of the plant being referenced. In the Americas, “cilantro” refers to the fresh leaves and stems, while “coriander” refers to the dried seeds. In other regions, the entire plant is called “coriander,” highlighting its use as both an herb and a spice.
Distinct Characteristics
The fresh leaves of Chinese parsley are vibrant green with a flat, somewhat ragged appearance, similar to flat-leaf parsley but with more rounded edges. They possess a strong, refreshing, and citrusy aroma that translates into a tart, citrusy, and sometimes peppery flavor. The dried seeds, known as coriander, have a distinctly different flavor profile, offering earthy, warm, and sweet notes with citrus undertones. For some individuals, a genetic predisposition makes the fresh leaves taste like soap, due to specific aldehydes present in the plant.
Culinary Applications
Leaves (Cilantro)
Fresh cilantro leaves are a staple in many global cuisines, including Mexican, Thai, Indian, and Middle Eastern dishes. Their bright, pungent flavor makes them ideal as a fresh garnish for salsas, guacamole, curries, and salads. To preserve their delicate flavor and vibrant color, cilantro leaves are typically added at the very end of the cooking process or just before serving. This practice ensures the herb’s refreshing notes are prominent in the final dish.
Cilantro can be blended into chutneys, pestos, marinades, and dressings. It pairs well with lime, vegetables, and meats, making it an addition to tacos, soups, and stir-fries.
Seeds (Coriander)
Coriander seeds, the dried fruit of the Chinese parsley plant, are distinct from the fresh leaves. They can be used whole or ground, and their flavor deepens when toasted, releasing nutty and floral aromas. These seeds are a common ingredient in spice blends such as curry powder and garam masala, and they are frequently used in rubs for meats like pork, chicken, and fish.
Whole coriander seeds are used in pickling, brines, and some baked goods, contributing sweetness and warmth. Ground coriander is a foundational element in many curries, soups, stews, and chutneys, providing a mild, slightly sweet, and earthy base. Coriander seeds meld with other spices, creating complex flavor profiles.
Growing Chinese Parsley
Planting and Site Selection
Chinese parsley is an annual herb that thrives in cooler weather, making spring and fall ideal planting times in many regions. It prefers a location that receives full sun, though partial shade, especially in the afternoon, can help prevent premature flowering, a process known as bolting. The plant grows best in fertile, well-drained soil with a neutral to slightly acidic pH. Heavy clay soils or waterlogged conditions are not suitable for its growth.
Starting Chinese parsley from seed is recommended, as the plant does not transplant well due to its taproot system. Seeds should be sown directly into the garden about 5 mm (1/4 inch) deep and spaced 20-30 cm (8-12 inches) apart. Germination occurs within 7-10 days. For a continuous harvest, succession planting, where new seeds are sown every few weeks, is an effective strategy.
Ongoing Care
Consistent moisture is important for Chinese parsley, so regular watering is necessary, particularly in dry or hot weather. However, overwatering should be avoided to prevent root issues. Applying a thick layer of mulch around the plants can help retain soil moisture and regulate soil temperature, which is beneficial for growth. While Chinese parsley can grow in average soil, enriching the soil with well-rotted compost or a small application of fertilizer as the plants grow can promote healthier development.
Preventing premature bolting is a challenge, especially in warmer climates. As temperatures rise, Chinese parsley tends to “bolt” or go to seed, which reduces leaf production and alters leaf flavor. Providing afternoon shade and consistent moisture can delay bolting. Pinching off young tips and leaves encourages a bushier plant and prolongs leaf harvest.
Harvesting and Storage Tips
Harvesting Chinese parsley leaves for consumption is best done before the plant begins to flower, as the flavor can change once bolting occurs. Leaves can be picked when the plants are a few inches tall, around 25-35 days after planting. Continuous harvesting of the outer leaves encourages further growth from the center of the plant. For harvesting seeds, allow the plant to flower and then wait for the seed pods to dry and turn brown, at which point they will easily fall from the stalks.
Fresh cilantro leaves are highly perishable, but proper storage can extend their freshness. One effective method is to place the stems upright in a glass or jar with a few inches of water, similar to a bouquet of flowers. Covering the leaves loosely with a plastic bag and refrigerating them can help maintain freshness for several days. Alternatively, fresh leaves can be wrapped in a damp paper towel and stored in a sealed bag in the refrigerator. For longer preservation, cilantro leaves can be chopped and frozen for up to a year, or dried. Dried coriander seeds should be stored in an airtight container in a cool, dry, and dark place, where they can retain their flavor and quality for up to a year or more.