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Cilantro, coriander, Chinese parsley

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Thrives in medium to bright indirect light, but can tolerate low indirect light.

Water every 2-3 weeks, allowing soil to dry out between waterings. Expect to water more often in brighter light and less often in lower light.

Water every 2-3 weeks, allowing soil to dry out between waterings. Expect to water more often in brighter light and less often in lower light.

Wrinkled leaves, dry potting mix: Thirsty plant, underwatered. Mushy leaves, wet potting mix: Overwatered

"Cilantro," "coriander," and "Chinese parsley" are different common names for the same plant, Coriandrum sativum. However, these names are used to refer to different parts of the plant or are specific to certain regions or culinary traditions. Here's a breakdown of these terms:

Cilantro:

  • Cilantro is the term commonly used in the Americas, particularly in the United States and parts of Latin America, to refer to the fresh leaves and stems of the Coriandrum sativum plant.
  • Appearance: Cilantro typically refers to the fresh green leaves and stems, which are known for their strong, citrusy, and herbaceous flavor. Cilantro leaves are often used as a garnish and to add a burst of fresh flavor to various dishes.
  • Common Uses: Cilantro is a popular herb in Mexican, Indian, and Thai cuisines, and it is frequently used in salsas, guacamole, curries, soups, and a wide range of dishes.

Coriander:

  • "Coriander" is the term more commonly used in the United Kingdom and many other parts of the world, such as Europe, Asia, and Australia, to refer to both the fresh leaves and the dried seeds of the Coriandrum sativum plant.
  • Appearance: Coriander, in this context, can refer to the fresh leaves (similar to cilantro) as well as the dried seeds, which have a completely different flavor and are often used as a spice.
  • Common Uses: Coriander seeds are widely used in spice blends, pickling, and various culinary applications to add a warm, citrusy, and slightly nutty flavor to dishes. The fresh leaves are used as an herb in many international cuisines.

Chinese Parsley:

  • "Chinese parsley" is a regional or colloquial name used in some places, particularly in East Asian and Southeast Asian countries, to refer to the fresh leaves of the Coriandrum sativum plant, similar to cilantro.
  • Appearance: Chinese parsley, in this context, refers to the fresh leaves and stems of the plant, and they are used as an herb in various dishes.
  • Common Uses: The term "Chinese parsley" is often used in recipes from countries like China, Thailand, and Malaysia, where cilantro leaves are used as a common culinary ingredient.

In summary, "cilantro," "coriander," and "Chinese parsley" all refer to the same plant, Coriandrum sativum, but the usage of these terms can vary based on the part of the plant being referenced and regional naming conventions. Cilantro typically refers to the fresh leaves, while coriander can refer to both the fresh leaves and the dried seeds, and "Chinese parsley" is a regional term for the fresh leaves used in some Asian cuisines.

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