You can use parsley instead of cilantro at a ratio of 1:1 (parsley is milder). Parsley can stand in for cilantro at a 1:1 ratio, and it is the safe choice when cilantro divides the table: parsley is milder, cleaner and universally liked, while cilantro is bright, citrusy and famously disliked by some people. The dish loses cilantro's sparkle, but it gains a herb nobody objects to.

All amounts in this guide are approximate. Taste as you go, adjust to your dish, and verify with a kitchen scale where weighing matters, because a spoonful can vary with how full it is and how finely the ingredient is ground.

The ratio, in a table

The table below scales the swap from the smallest amount to a full batch. The rule never changes: 1:1 (parsley is milder).

Cilantro called for Parsley to use Notes
1/4 tsp cilantro 1/4 tsp parsley Start here for a first try
1/2 tsp cilantro 1/2 tsp parsley
1 tsp cilantro 1 tsp parsley The most common amount
1 tbsp cilantro 1 tbsp parsley
2 tbsp cilantro 2 tbsp parsley Taste before adding more

Worked examples

A salsa for guests who hate cilantro

A salsa recipe calls for 1/4 cup of chopped cilantro, but one of the guests says cilantro tastes like soap. Use 1/4 cup of flat-leaf parsley instead, chopped fine and mixed with the tomato, onion and lime. The salsa turns milder and cleaner, with a fresh green flavour that everyone enjoys, and the lime still gives it brightness. It is not the same salsa, but it is a salsa the whole table can eat, which matters more.

A rice dish that needs green

A rice dish recipe asks for 2 tablespoons of cilantro stirred through at the end. Swap in 2 tablespoons of parsley, chopped and stirred in the same way. The rice gains green flecks and a fresh herbal note, and the dish looks finished. Cilantro would have given it a citrusy lift, while parsley gives it a clean, mild freshness, and for a simple rice dish that is enough.

A noodle soup garnish

A noodle soup recipe calls for a handful of cilantro leaves scattered over each bowl. Use parsley instead, torn over the top just before serving. The soup keeps its fresh finish, with green leaves that wilt into the hot broth, and the flavour stays clean rather than citrusy. The parsley does not give the soup the bright lift that cilantro would, but a squeeze of lime in the bowl makes up for it.

What changes in the result

The flavour turns milder, cleaner and less citrusy, because parsley lacks the bright, almost soapy compounds that make cilantro so distinctive. Some people will not notice the change, and some will be relieved by it, because cilantro is the most divisive herb in the kitchen. The colour stays the same, with bright green leaves, and the texture stays the same, because both herbs have soft leaves that wilt into a dish. The dish loses its sparkle and gains its safety, which is a fair trade when you are cooking for a crowd.

When not to substitute

Do not substitute dried herbs for fresh in salads, garnishes or dishes where the herb is eaten raw. If the recipe depends on cilantro for its defining flavour or structure, do not make the swap at all. Buy the missing ingredient instead, because a substitution that changes the dish into something else is not a substitution worth making.

Where it works best, and where it does not

Parsley shines as a cilantro substitute in salsa, rice dishes, soups, salads and any dish where the herb is a fresh finish and the crowd is mixed. It is at its best when you are cooking for people you do not know well, because nobody dislikes parsley. It fails in Thai, Vietnamese and Mexican dishes where cilantro's citrusy brightness is the defining flavour, such as a pho or a guacamole, because the dish loses its identity without it. In those dishes, use more lime and a little mint to make up for the missing cilantro.

How to use it well

Use the same amount, 1:1, and choose flat-leaf parsley, which tastes stronger than curly parsley and is closer to cilantro in spirit. Chop it fine and add it at the end, just as you would cilantro, so its freshness survives. If the dish needs the citrusy lift that cilantro would have given, add a squeeze of lime or lemon, which restores some of the brightness. Taste before serving, and if the dish feels flat, add a little more parsley rather than reaching for another herb.

A quick note on measuring: parsley and cilantro both lose volume fast once chopped, so measure after chopping, not before. A loosely packed cup of chopped parsley weighs about 60 g, and the same cup of cilantro is near-identical, which is why the 1:1 volume swap works. If the recipe only needs the leaves as a garnish, the swap is invisible; if it needs the herb cooked in, add parsley a minute earlier than you would cilantro so its milder flavour has time to open up.

Frequently asked questions

Can I use parsley instead of cilantro?

Yes, at a 1:1 ratio. Parsley is milder and cleaner than cilantro, so the dish will lose cilantro's bright, citrusy sparkle, but it will still taste fresh and good. The swap is the safest choice when you are cooking for people who dislike cilantro, because nobody dislikes parsley. Do not use it in a dish where cilantro is the defining flavour, such as a pho.

How much parsley replaces cilantro?

The same amount, 1:1. A recipe calling for 1/4 cup of cilantro needs 1/4 cup of parsley, and a recipe calling for 2 tablespoons of cilantro needs 2 tablespoons of parsley. Use flat-leaf parsley, which is stronger than curly parsley, and chop it fine so it distributes through the dish the way cilantro would.

Why do some people hate cilantro?

Genetics. Some people carry a gene that makes them taste the aldehydes in cilantro as soapy or metallic, while others taste it as bright and citrusy. It is not a preference or a habit; it is a real difference in how the tongue works. If you are cooking for a crowd, parsley is the safe substitute, because nobody has the same reaction to it.

Can I use parsley instead of cilantro in guacamole?

You can, but the guacamole will taste different. Cilantro gives guacamole its bright, citrusy lift, and parsley gives it a milder, cleaner flavour. The guacamole will still be good, especially with plenty of lime, but it will not taste like the classic version. If the crowd includes cilantro haters, parsley is the right call; if not, use cilantro.

Is curly or flat-leaf parsley better as a cilantro substitute?

Flat-leaf parsley, because it tastes stronger and more herbal, which is closer to cilantro. Curly parsley is milder and is mostly used as a garnish, so it gives less flavour in a dish. If you only have curly parsley, use a little more of it, and chop it fine so it spreads through the dish.

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