Parsley vs. Cilantro: Is One Herb Better Than The Other?

Without labeling parsley and cilantro in the refrigerator, they could be easy to mix up. But despite the herbs' similar appearances, do they have anything in common?

Cilantro (or coriander) and parsley both contain antioxidants, like vitamins C, A, and K.

"Vitamin A supports the eyes and bones while vitamin C aids in wound healing and supports immunity," women's health dietitian Valerie Agyeman, R.D., tells mbg. Since each of those vitamins has antioxidant properties, they also help prevent cellular damage in the body caused by free radicals. 

Both herbs also contain anti-inflammatory and immune-supporting antioxidants, called flavonoids. Cilantro contains the flavonoid quercetin1, and parsley contains myricetin.

Parsley and cilantro may look the same and even share similar nutrients and health benefits, but they are definitely distinct when it comes to taste. 

"Parsley is known for its mild, peppery, and bitter flavor. It can help to even out the taste of any savory dish with its earthy-yet-clean aroma," registered dietitian Brenna Wallace, M.S., RDN, LDN, says. "Cilantro has a much more pungent taste—you either love it or hate it," she says.

Cilantro and parsley can both be cooked into a dish or used as a garnish, but they're generally found in different cuisines. 

Parsley is commonly used in Italian, Mediterranean, and South American cuisines. Along with pastas and soups, Wallace says, it can be found in tabbouleh, fattoush, pesto, and chimichurri.

Well, for someone who's genetically predisposed to think cilantro tastes like soap, parsley is probably the better option. In terms of nutrition, though, both offer similar benefits, and there's no right or wrong choice.