Best Substitutes for Cilantro
Cilantro brings three distinct flavors to food: a bright citrusy note, a slightly peppery heat, and an herbaceous freshness that cuts through rich dishes. About 15% of people have a genetic variation that makes cilantro taste like soap, so substitutes matter. The herb contains aldehydes that create its signature taste, compounds found in citrus peels and some spices. When you substitute cilantro, you're replacing both its flavor and its role as a garnish. Fresh cilantro has about 90% water content, so dried versions concentrate the flavor differently. The leaves and stems both have flavor, but stems pack 3 times more intensity per gram.
Best Overall Substitute
Fresh flat-leaf parsley at a 1:1 ratio. It provides the herbaceous freshness and similar texture without the citrus kick. Add a squeeze of lime juice (1 teaspoon per 1/4 cup chopped parsley) to mimic cilantro's brightness. Works in 80% of cilantro applications.
All Substitutes
Flat-leaf parsley + lime juice
1:1 parsley, plus 1 tsp lime juice per 1/4 cup parsleyParsley gives you the green color and fresh herb texture. Lime juice adds the citrus note cilantro provides. Flat-leaf parsley has a cleaner flavor than curly parsley and holds up better when mixed into hot dishes. The combination works in salsas, soups, and garnishes. Add the lime juice just before serving to prevent the parsley from wilting.
Fresh mint
3/4 the amount of cilantro called forMint provides brightness and freshness but with a cooling menthol note instead of citrus. Use 25% less because mint's flavor is more concentrated than cilantro. Works especially well in Middle Eastern and Indian dishes where the cooling effect complements spices. Spearmint works better than peppermint for cooking since it's less intense.
Thai basil
1:1 substitutionThai basil has an anise-like flavor with hints of mint and spice. It provides the same fresh herb intensity as cilantro but with a completely different flavor profile. The leaves are sturdier than cilantro and hold up to heat better. Works best in Asian dishes where the anise flavor complements other ingredients like ginger and garlic.
Fresh dill
1/2 the amount of cilantroDill provides a bright, tangy flavor with grassy notes. Use half the amount because dill's flavor is more concentrated and can overpower dishes. The feathery texture is different from cilantro's flat leaves but works well mixed into dishes rather than as a garnish. Pairs especially well with fish, yogurt-based dishes, and cucumber.
Green onion tops (scallions)
1/4 cup chopped green parts for every 1/4 cup cilantroGreen onion tops provide a fresh, mild onion flavor with some of cilantro's brightness. They add color and freshness without the herbaceous quality. The texture is similar when finely chopped. Works best when you need the visual element of green herbs but want to avoid strong flavors that might clash.
Fresh oregano
1/3 the amount of cilantroOregano has an earthy, slightly bitter flavor with hints of lemon. Use much less because oregano is more potent than cilantro. Mexican oregano works better than Mediterranean oregano for Latin dishes since it has a more citrusy profile. The leaves are smaller and more concentrated in flavor.
Cilantro stems
1 tablespoon minced stems for every 1/4 cup leavesCilantro stems contain more flavor compounds than leaves and have a more concentrated taste. Mince them finely since they're tougher in texture. This works when you have cilantro but need to stretch it, or when you want intense cilantro flavor in cooked dishes where the stems will soften.
Celery leaves
1:1 substitutionCelery leaves provide a fresh, slightly bitter green flavor similar to parsley but with more complexity. They have a similar texture to cilantro leaves and work well chopped fine. The flavor is milder than cilantro but adds the same fresh herb element. Often overlooked but readily available since they come attached to celery stalks.
How to Adjust Your Recipe
When substituting cilantro, add herb substitutes at the end of cooking to preserve their fresh flavor. Heat breaks down the compounds that make herbs taste bright. For garnishes, chop substitutes to the same size as you would cilantro to maintain visual appeal. If using mint or basil in place of cilantro, reduce other strong flavors by 25% since these herbs have more presence. In salsas, let the substitute sit for 30 minutes before serving so flavors can meld. For cooked dishes, add delicate herb substitutes in the final 2 minutes of cooking.
When Not to Substitute
Cilantro-lime rice needs cilantro specifically because the herb's citrus compounds interact with lime to create the signature flavor. Thai green curry relies on cilantro roots, which no substitute can replace. Chimichurri and cilantro pesto need cilantro as the base herb since other herbs create entirely different sauces. Fresh salsa verde depends on cilantro's brightness to balance the tomatillos' tartness.
Frequently Asked Questions
Can I use dried cilantro instead of fresh?
Use 1 tablespoon dried cilantro for every 1/4 cup fresh, but expect a completely different flavor. Dried cilantro loses 90% of its citrus compounds and tastes more like hay than the bright herb. It works in long-cooking dishes like soups where you add it early, but never as a garnish.
Why does cilantro taste like soap to some people?
About 15% of people have genetic variations in smell receptors that detect aldehydes, the compounds that give cilantro its citrus flavor. To them, these aldehydes smell like the chemicals in soap. This is genetic and permanent, not a preference that can be changed through exposure.
Can I grow cilantro substitutes at home?
Parsley grows easily in most climates and provides the closest substitute. Plant it in spring or fall since it bolts in temperatures above 75F. Mint grows aggressively and needs containment, but one plant provides herbs for months. Thai basil needs warm weather but grows faster than cilantro, producing usable leaves in 6 weeks.
How much cilantro equals one bunch from the store?
One grocery store bunch of cilantro yields about 1/2 to 3/4 cup of chopped leaves and tender stems. The bunch weighs roughly 2-3 ounces total, but only about 1 ounce is usable herb after removing thick stems. When substituting, measure your substitute against the chopped amount, not the bunch size.