Q: Why is parsley now being called cilantro? I know that cilantro is the Spanish name for parsley, but why doesn't anyone call it parsley anymore? Is this a yuppie thing, so it can be sold for a higher price with a fancier name? Sandra Ortiz, Chicago, ILQ: Why on earth is flat parsley called "Italian"? Did they invent it? - I don't think so! Why is everything called "Italian" even though the item or recipe is from another culture as well, and has nothing to do with Italians and Italy? K.P., NY, NY
AskFN: Strangely, parsley seems to spark immense hostility in the Ask The Experts inbox, which is baffling for an herb known for its mildness. Parsley is related, albeit distantly, to cilantro, though if one were to taste either of them, the difference in flavor would be clear.
The reason why parsley is called Italian is because both varieties, flat and curly, have been traced back at least 5000 years to the southern and eastern Mediterranean regions. Though the ancient Greeks used parsley both medicinally and decoratively, the first region to wholly integrate parsley into everyday life was ancient Rome, where it played an important role in both cuisine and culture. Parsley was considered (among other things) an aphrodisiac, and it was thought to be able to calm an upset stomach or prevent drunkenness. According to Plutarch, parsley was also a critical weapon used by the ancient Corinthians to defeat the Greek army around 350 B.C. It, along with a number of other herbs, is thought to have been brought to France by the edicts of Charlemagne in 812. Although both varieties of parsley are Italian, or theory is that flat-leaf parsley is called "Italian" to distinguish it from curly-leaf parsley which has been thoroughly assimilated (in garnish form) by the American roadside diner. There's no proof of this, though.
Now that its been proven that the name somewhat legitimate (if it's good enough for Plutarch, it's good enough for us): curly parsley is best for garnishes; whereas, flat parsley is best for cooking, as it has more flavor. The flavor is mild and grassy, and is wonderful in foods like tabbouleh or salsa verde (check out our website for recipes). Cilantro, which can be distinguished from parsley by its more-rounded leaves and distinct aroma, has a bracing lemon-and-ginger taste that's excellent in relishes and curries.
As to the confusion between parsley and cilantro in regions of the world that traditionally use one or the other, you'll often see that the less-frequently-used one is generally named (with a regional qualifier attached) after the more-frequently-used one. That is: in Vietnamese, parsley is called "Western cilantro" -- in Khmer, "foreign cilantro"; in Hungarian, cilantro is called "gypsy's parsley" and in the States, cilantro is sometimes labeled "Chinese parsley." In German, however, cilantro's called "bug's dill" or "bug's caraway" -- which goes to show how highly the Germans think of cilantro. And as to whether cilantro is Spanish for parsley: the Spanish word for parsley is "perejil" -- the Spanish word for cilantro is, well, "cilantro."
- Food Network Kitchens
