Although the leaves and dried seeds are most commonly used in cooking, the entire cilantro plant is edible. The stems of the plant also have a strong flavor and are commonly used in dishes like Thai curry pastes and soups.

Cilantro has delicate, lacy green leaves, resembling flat leaf parsley. It has a pungent, complex, citrusy flavor. Cilantro leaves are often added to a dish just before serving because their flavor diminishes with cooking. Coriander seeds are small and round with a yellowish brown color and longitudinal ridges.

Cilantro is a green, leafy herb that resembles parsley. It's the leafy part of the coriander plant (Coriandrum sativum), which produces seeds that are used as a spice. For those who appreciate it, cilantro tastes like a stronger version of parsley, with a tangy citrus flavor.

In Puerto Rico, Dominican Republic, and Cuba, both cilantro and culantro are commonly used in sofrito, a sauce that is used as a mirepoix in these countries. There are multiple names for cilantro in Latin America.

Come and cut again

This cultivar has a Lemon aroma to it's leaves and seed. Annual herb that is often used in curries, chutneys and even soups. It can be used as insect repellent too, but the seeds are the mainly used as a spice - often with meat in the making of biltong.

Amazing, subtle citrus flavor adds a welcome twist to this ancient herb. There is no limit to the culinary potential! Compact plants and seeds are all super flavorsome!

'Santo' — Slow-to-bolt 'Santo' has a mild flavor and strong stems that grow 1 to 2 feet tall. Its seeds are ready to harvest in 95 days.

Low growing

Heat Tolerant

Used in India for chutneys, curries, salsas. 

Strong taste, sweet aroma

Coriandrum sativum. Low growing, more heat tolerant variety from India with a strong, sweet aroma and taste. 

Variety of the coriander plant (Coriandrum sativum) known for its compact size, suitable for container growing.

The herb is a popular ingredient in many Asian and Latin American dishes, adding a distinct, fresh flavor.  

Uses: The leaves can be used fresh in salads or cooked in dishes like stir-fries. If the plant is allowed to bolt, its seeds can be harvested as a spice. 

Wansoy is the Filipino name for cilantro, also known as coriander leaves, a vibrant green herb recognized for its delicate, lacy leaves and slender stems. It has an intensely fresh, pungent aroma and a bright, citrusy flavor with subtle peppery notes, though some people perceive a soapy taste due to genetic sensitivity. A staple in many global cuisines—including Latin American, Thai, Vietnamese, and Indian cooking—wansoy is commonly used to add a zesty, refreshing finish to salsas, curries, soups, salads, and noodle dishes. Both the leaves and tender stems are used for their fresh flavor, while the plant’s seeds, known as coriander, provide a warm, mildly spicy taste. Often compared in appearance to flat-leaf parsley but with a softer texture, wansoy is also widely known as cilantro, coriander, or Chinese parsley.

Culantro cimarron, also known as Mexican coriander or long coriander, is a tropical herb (Eryngium foetidum) with a strong, pungent flavor and aroma similar to, but more intense than, cilantro, and is used in various Caribbean and Latin American cuisines. 

Appearance: Culantro cimarron has long, tough, green leaves with serrated or toothed edges, earning it the nickname "saw leaf herb". 

Taste and Aroma: It shares a similar flavor profile to cilantro but with a more potent, almost citrusy, and earthy taste. 

Culinary Uses: It's commonly used in soups, stews, rice and bean dishes, and as a flavoring in marinades and salsas, particularly in Puerto Rican and other Caribbean cuisines. 

Other Names: It has various names, including fitweed, ngò gai, recao, and shado beni. 

Medicinal Uses: Culantro cimarron has been used traditionally in folk medicine for various ailments, including chills, vomiting, burns, fevers, and more. 

Cultivation: It is a tropical perennial and annual herb, native to Mexico and South America, and cultivated worldwide. 

Botanical Family: It belongs to the same plant family as cilantro (Apiaceae).