The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro.

Coriander potentially may be confused with culantro (Eryngium foetidum L.), in the same family (Apiaceae) as coriander (Coriandrum sativum L.), but from a different genus.
Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil and a stronger aroma.

The leaves have a different taste from the seeds, with citrus overtones.

The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish and meat.
As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving.
In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.
The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro.
Coriander potentially may be confused with culantro (Eryngium foetidum L.), in the same family (Apiaceae) as coriander (Coriandrum sativum L.), but from a different genus. Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil and a stronger aroma.
The leaves have a different taste from the seeds, with citrus overtones.
The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish and meat. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
Coriander