Cooking
Substitute for Fresh Cilantro
No cilantro, or can't stand it? Use flat-leaf parsley with lime zest 1:1 in salsas, culantro at half, Thai basil in curries. Dried cilantro barely works.
- vegetarian
- vegan
- gluten free
Quick answer
Out of fresh cilantro? The most versatile swaps:
- 1
Flat-leaf parsley + lime zest
1 tbsp parsley + ¼ tsp lime zest for 1 tbsp cilantro
- 2
Frozen cilantro
1:1
- 3
Culantro (sawtooth coriander)
1½ tsp for 1 tbsp cilantro
Cilantro adds a sharp, citrusy, green flavor that cuts through fat, chile and lime, which is why it tops tacos, curries, pho and salsas. That flavor is volatile and fades with high heat, as Colorado State Extension notes, so cilantro is usually added raw or at the end of cooking. Its tender stems taste the same as the leaves and are worth using in sauces.
Raw dishes and toppings
For salsa, guacamole, tacos and ceviche, flat-leaf parsley with lime zest is the most reliable swap. It also works for anyone who finds cilantro soapy. In Indian chutneys and raita, a mint and parsley mix keeps the dish fresh.
Cooking
In curries, dal, chili and soups, frozen cilantro holds up best, since the dish will soften it anyway. Freeze it chopped in ice-cube trays while fresh. Culantro is common in Puerto Rican sofrito and Vietnamese soups, where it can replace cilantro entirely at half the amount.
Dried cilantro and the fresh-to-dried rule
Cilantro is a poor fit for the standard 1-teaspoon-dried-per-tablespoon conversion. The amount is right, but the flavor isn’t there: dried cilantro tastes mostly of hay. Use it only when a cooked dish needs a little green color, and rely on lime and frozen herbs for flavor. Ground coriander seed is not a fix either; it belongs in spice blends, not in place of the leaf.
When not to substitute
In Thai green curry paste, Mexican salsa verde and green chutney, cilantro is a main ingredient. Thai cooks often grind in the roots too. A parsley version tastes noticeably milder, so add more lime, chile and garlic to compensate, or wait for fresh cilantro.
Common mistakes
- Simmering cilantro for a long time. The aroma disappears; add it in the last minute.
- Using ground coriander as a leaf substitute. It changes the dish’s flavor without adding freshness.
- Throwing away the stems. They chop easily and carry plenty of flavor into salsas and pastes.
- Swapping in plain mint at full strength. It turns a salsa sweet and cool; dilute it with parsley.
All 5 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Flat-leaf parsley + lime zest Raw & finishingCooking | 1 tbsp parsley + ¼ tsp lime zest for 1 tbsp cilantro | salsa, guacamole, tacos, rice | Parsley matches the look and the green freshness; the zest supplies some of cilantro's citrus note. Also the best choice for people who find cilantro soapy. |
| Frozen cilantro Cooking | 1:1 | curries, soups, dal, chili | Keeps far more aroma than dried. Thawed leaves are dark and limp, so stir them in at the end of cooking rather than scattering on top. |
| Culantro (sawtooth coriander) CookingRaw & finishing | 1½ tsp for 1 tbsp cilantro | Caribbean sofrito, pho, Thai larb, soups | A different plant with a similar but much stronger flavor, so use half. The long, tough leaves need slicing very thinly; they hold up to heat better than cilantro. |
| Thai basil CookingRaw & finishing | 1:1 | Thai curries, noodle soups, stir-fries, summer rolls | Anise-flavored rather than citrusy, but it sits naturally in the Southeast Asian dishes that use cilantro as a fresh topping. |
| Mint + parsley Raw & finishing | 2 tsp parsley + 1 tsp mint for 1 tbsp cilantro | chutneys, raita, Vietnamese salads, grain salads | Mint alone is too cool and sweet; diluted with parsley it gives a bright, green finish. Good in Indian green chutney with extra lime juice. |
Substitute calculator
How much fresh cilantro does your recipe call for?
- Flat-leaf parsley + lime zest1 tbsp chopped flat-leaf parsley + ¼ tsp finely grated lime zest
- Frozen cilantro1 tbsp frozen chopped cilantro
- Culantro (sawtooth coriander)1½ tsp finely sliced culantro
- Thai basil1 tbsp chopped Thai basil
- Mint + parsley2 tsp chopped flat-leaf parsley + 1 tsp chopped mint
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Frequently asked questions
Why does cilantro taste like soap to some people?
Cilantro leaves contain aldehydes, aroma compounds that some people perceive as soapy. Sensitivity varies with genetics. For those diners, parsley with lime zest keeps the color and brightness without the compounds they dislike.
Can I use dried cilantro instead of fresh?
Only in cooked dishes, and expect little flavor. The usual rule of 1 teaspoon dried for 1 tablespoon fresh gives the right amount of leaf, but most of cilantro's aroma is gone once dried. Frozen cilantro is a far better backup.
Is coriander the same as cilantro?
Same plant, different parts. In the U.S., cilantro means the leaves and coriander means the dried seeds; in Britain and many other countries, coriander means both. The seeds taste warm and citrusy, not like the leaves, so they don't replace each other.
What can I use instead of cilantro in salsa?
Flat-leaf parsley with a little lime zest at the same volume. Add an extra squeeze of lime and a little more onion or chile, since parsley is milder and the salsa needs its brightness from elsewhere.
Sources
- Herbs: Using and Preserving, Colorado State University Extension (Food Smart Colorado)
More cooking substitutes
Substitute for Fresh Basil
No fresh basil? Frozen basil swaps 1:1 in sauces, dried basil is 1 tsp per tbsp in long simmers only, and spinach with arugula makes a workable pesto.
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Substitute for Fresh Dill
Out of fresh dill? Use dried dill at one third the amount in cooked dishes, fennel fronds in raw ones, and dill seed for pickles. Ratios and what changes.
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Substitute for Fresh Ginger
No fresh ginger? Use ⅛ tsp ground ginger per tablespoon grated in baking and slow dishes, frozen or jarred ginger 1:1 in stir-fries and sauces.
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Substitute for Fresh Parsley
No fresh parsley? Swap curly and flat-leaf 1:1, use frozen parsley 1:1 in cooking, or chervil raw. Dried parsley is 1 tsp per tbsp but adds color, not taste.
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