Substitutions / cilantro
What to use instead of cilantro
Use flat-leaf parsley in equal amounts. Loses the citrusy brightness but keeps fresh herb color and a mild, grassy flavor.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Flat-leaf parsley | 1:1 | Loses the citrusy brightness but keeps fresh herb color and a mild, grassy flavor. |
| Fresh basil | 1:1 | Sweeter and more floral — works better in some cuisines (Thai, Italian) than others. |
| Culantro | 1:2 | Much more pungent than cilantro, so use half the amount; hard to find outside Latin or Asian grocery stores. |
How much is a cup of cilantro?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh cilantro in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.