Herb reference

Cilantro

Coriandrum sativum L.

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This library is designed to help readers orient, compare, and research. It is not a substitute for medical care or practitioner judgment.

Botanical / editorial

Family: Apiaceae
Plant type: annual herb
Route: Mixed route
Evidence tier: Mixed evidence

Mediterranean region and western Asia5000+Apiaceae

Botanical / meta

Botanical identity

Botanical description

Cilantro refers to the fresh leaves and stems of Coriandrum sativum, a fast-growing annual herb reaching 25–60 cm in height. It produces delicate, lacy, pinnately compound leaves that are bright green and aromatic — lower leaves are broader and more rounded, while upper leaves become increasingly finely divided and feathery. Small white to pale pink flowers are borne in compound umbels, followed by round, ribbed, beige-brown fruits (seeds) known as coriander. The fresh leaves have a distinctive, bright, citrusy-pungent aroma.

Pharmacognosy intro

Cilantro leaves contain a markedly different chemical profile from coriander seeds. The leaf essential oil is rich in aliphatic aldehydes — primarily decanal (citrusy), dodecenal, and (E)-2-decenal (the soapy/waxy note) — along with alcohols (linalool, geraniol) and terpenes. The aldehyde profile distinguishes leaf from seed, which is dominated by linalool. Cilantro leaves also contain flavonoids (quercetin, kaempferol), phenolic acids, chlorophyll, carotenoids, vitamin C, vitamin K, and minerals. The dodecenal content has demonstrated significant antibacterial activity against Salmonella species in laboratory studies. The leaf's high antioxidant capacity is attributed to phenolic compounds and ascorbic acid.

Editorial orientation

The practical read

Body-first read

What it is for

Route panel

Preparation shapes the claim

Evidence and safety may differ by preparation. Essential oil, tea, tincture, extract, infused oil, and topical use are not interchangeable.

Mixed route

Quality

Fresh, dried, oil, and garden read

Growing tips

Cilantro is a cool-season annual that bolts (goes to flower) quickly in hot weather. Sow seeds directly every 2–3 weeks for a continuous supply. It prefers full sun to partial shade in warm climates, well-drained, moderately fertile soil, and consistent moisture. Harvest outer leaves first, leaving the central growing point intact. In hot weather, choose slow-bolt varieties or grow in partial shade. Cilantro readily self-seeds if flowers are allowed to mature.

Quality notes

Fresh cilantro should be vibrant green, turgid, and free from yellowing, wilting, or black spots. The leaves should be highly aromatic with a bright, fresh scent. Stems are also flavourful and edible. Store fresh cilantro stems in a glass of water in the refrigerator, covered loosely with a bag, or wrap in damp paper towels. Cilantro does not dry well — the volatile aldehydes are lost, resulting in a flavourless product. For long-term storage, freeze chopped leaves in oil or water in ice cube trays. Cilantro's flavour is most intense when used raw or added at the end of cooking.

Companion

Crystal pairing reference

Crystal side

Companion crystal

The deeper layer

Compound and clinical layer

Clinical and compound notes are included as a research layer, not as treatment instructions.

Safety intro

Cilantro leaves are GRAS as a food and are safe for the vast majority of people. The primary "safety concern" is subjective — individuals with the genetic OR6A2 variant may find cilantro's aldehydes intensely unpleasant or soapy-tasting, though this is not a toxicity issue. Rare allergic reactions have been reported, including contact dermatitis and oral allergy syndrome, particularly in individuals sensitised to other Apiaceae family members (celery, carrot, fennel, parsley). Cilantro leaves may contain trace amounts of furanocoumarins, which can cause photosensitivity in susceptible individuals, though this is far more common with the seeds/essential oil. As with all leafy greens grown in contaminated environments, cilantro can accumulate heavy metals (lead, cadmium, arsenic) when grown in polluted soil or irrigated with contaminated water — source from reputable growers. Culinary amounts are safe during pregnancy and lactation.

Questions

Frequently asked about Cilantro

What are the safety concerns and drug interactions for cilantro?

Cilantro, the leaf of Coriandrum sativum, is GRAS as a food and safe for the vast majority of people. Its most discussed issue is subjective rather than toxic: people with the OR6A2 olfactory-receptor variant perceive its aldehydes as intensely soapy. Rare allergic reactions occur, including contact dermatitis and oral allergy syndrome, particularly in those sensitised to other Apiaceae such as celery, carrot, fennel, and parsley. The leaves may carry trace furanocoumarins that can cause photosensitivity in susceptible people, though this is far more associated with the seeds and essential oil. As with any leafy green, cilantro can accumulate heavy metals (lead, cadmium, arsenic) when grown in polluted soil or irrigated with contaminated water, so source from reputable growers. Culinary amounts are safe in pregnancy and lactation.

How is cilantro prepared and dosed?

Cilantro is a fresh, raw culinary herb added at the end of cooking, since its volatile aldehydes dissipate rapidly with heat and prolonged exposure flattens the flavour. Both leaves and the tender stems are edible and the stems carry concentrated flavour, so they need not be discarded. There is no medicinal dosing standard; it is used to taste. Blending cilantro into chutneys, salsas, and sauces captures the aldehyde aroma well, and a quick wash plus thorough drying prevents bruising. Add it just before serving for maximum aroma and colour.

How do you evaluate cilantro quality and tell it from flat-leaf parsley?

Fresh cilantro should have vivid, unblemished leaves and a pungent citrus-soapy aroma; yellowing, dark slimy spots, or a wilted bunch indicate decline. It is easily confused by sight with flat-leaf parsley, but cilantro leaves are more rounded and lacy with a softer texture, and the decisive test is smell, since parsley is grassy and clean while cilantro is sharply aromatic. Culantro (Eryngium foetidum) is a different long-leaved plant with a similar but stronger flavour and should not be confused with cilantro. Buy bunches with roots or stem ends intact and store promptly. A faded or absent aroma means the volatile aldehydes have largely gone.

Are cilantro and coriander the same plant, and how do they differ?

Yes, cilantro and coriander come from the same species, Coriandrum sativum: in American usage cilantro is the fresh leaf and stem while coriander is the dried seed, and the two have markedly different chemistry and culinary roles. The leaf essential oil is dominated by aliphatic aldehydes, primarily decanal (citrusy), dodecenal, and (E)-2-decenal, the compound behind the soapy-waxy note, whereas the seed is dominated by linalool, giving it a warm, sweet-citrus character. This is why the leaf tastes bright and herbaceous while the seed tastes warm and floral, and why they are not interchangeable in recipes. The leaf's dodecenal has shown notable antibacterial activity against Salmonella in laboratory studies. Treating them as one ingredient is a common and consequential mistake.

How should cilantro be stored and what is its shelf life?

Cilantro is highly perishable and keeps best treated like fresh flowers: trim the stem ends, stand the bunch in a jar with an inch of water, loosely cover the leaves with a bag, and refrigerate, refreshing the water to extend life to one to two weeks. Alternatively, wrap in a barely damp paper towel inside a container. Drying is largely pointless because the volatile aldehydes vanish, leaving a hay-like product with little of the fresh character. For longer storage, freeze chopped leaves in oil or water in ice cube trays, which preserves flavour for cooking better than drying. Loss of the bright citrus-soapy aroma marks the end of useful life.

Sources & Citations

Where this entry can be checked

Peer-reviewed sources for the pharmacological and clinical claims on this page. Crystalis herb entries describe tradition and current research; they are reference, not medical advice.

01
SCI
Antibacterial Activity of Coriander Volatile Compounds against Salmonella choleraesuis
Kubo I, et al. (2004). Antibacterial Activity of Coriander Volatile Compounds against Salmonella choleraesuis. Journal of Agricultural and Food Chemistry. [SCI]DOI 10.1021/jf0354186
02
SCI
Anti-Salmonella Activity of Volatile Compounds of Vietnam Coriander
Fujita K, et al. (2015). Anti-Salmonella Activity of Volatile Compounds of Vietnam Coriander. Phytotherapy Research. [SCI]DOI 10.1002/ptr.5351

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