What Part of the Cilantro is Best to Eat? A Guide to Using the Whole Plant

December 15, 2025 •

5 min read

While most home cooks discard them, cilantro stems actually contain a more concentrated, potent flavor than the leaves themselves. Understanding what part of the cilantro is best to eat means learning how to utilize the entire plant, not just the delicate foliage.

Quick Summary

The entire cilantro plant, including the leaves, stems, and roots, is edible and offers distinct flavor profiles. Leaves are for fresh garnish, stems provide robust flavor for cooking, and roots offer an earthy base for pastes and curries. Choosing the 'best' part depends on the dish and desired intensity.

Key Points

Use the whole plant: The leaves, stems, and roots of cilantro are all edible and flavorful, preventing food waste.
Leaves for freshness: The delicate leaves are best for garnishes and raw applications like salsas, as their flavor is easily lost when cooked.
Stems for intensity: Cilantro stems contain a more concentrated, potent flavor than the leaves, ideal for cooking and blending.
Roots for depth: The roots, often used in Thai and other Asian cuisines, provide an intense, earthy flavor base for curry pastes and marinades.
Match the part to the purpose: Choose the part based on your dish—delicate leaves for finishing, robust stems and roots for cooked applications.
Chop finely for cooking: Mincing stems and roots finely helps them break down and release their flavor fully in cooked dishes.
Know your genetics: Some people have a genetic predisposition that makes cilantro taste like soap, in which case the best part to eat is none of it.

Leaves vs. Stems: Choosing the Right Cilantro Part

When you buy a bunch of cilantro from the market, your first instinct may be to pick the leaves and discard the stems. However, this is a missed opportunity for flavor and a waste of perfectly good food. Both the leaves and the stems are edible, but they are best used in different ways due to variations in their flavor intensity and texture.

The Role of Cilantro Leaves

Cilantro leaves are the most recognizable part of the plant and are favored for their bright, fresh, and slightly citrusy flavor. They are best used uncooked or added to a dish at the very end of cooking, as heat can quickly diminish their delicate flavor.

Garnish: Sprinkling fresh, chopped leaves over tacos, soups, or curries adds a vibrant finish.
Salsas and Dips: The tender leaves blend beautifully into fresh salsas, guacamole, and chutneys.
Salads: Tossing whole or roughly chopped leaves into salads provides a fresh, herbaceous bite.

The Secret Power of Cilantro Stems

Don't throw away those cilantro stems! They are a powerhouse of flavor, often more potent and concentrated than the leaves. The young, tender stems are perfectly fine to chop along with the leaves, but even the thicker, heartier stems have a place in your cooking.

Flavor Base: Finely minced stems can be added at the beginning of cooking, much like onions or garlic, to build a robust flavor base for soups, stews, and stir-fries.
Curry Pastes and Sauces: The fibrous texture of thicker stems is ideal for blending into smooth curry pastes, marinades, and sauces, where they will break down while releasing their concentrated flavor.
Reduction of Food Waste: By using both the leaves and stems, you maximize the value of your purchase and minimize waste.

The Culinary Secret of Cilantro Roots

While less common in Western cooking, the roots of the cilantro plant are prized in many Southeast Asian cuisines, particularly Thai cooking. They offer a deep, earthy flavor that is even more intense than the stems or leaves.

Curry Pastes: Cilantro roots are a traditional ingredient in many Thai curry pastes, providing an essential aromatic component.
Marinades: Minced cilantro roots can be used in marinades for meats and vegetables, infusing them with a complex, earthy flavor.
Stocks and Broths: Simmering cilantro roots in stocks adds a unique and satisfying base note.

A Quick Guide to Cilantro Use by Dish

To make the most of your cilantro, consider how each part can enhance different types of dishes. Using the right part at the right time is the key to unlocking the herb's full potential.

Table: Cilantro Part Best Practices


Part of Cilantro	Best Use Cases	Preparation Notes	Flavor Profile
Leaves	Garnishes, salads, fresh salsas, guacamole, tacos	Add at the very end of cooking or use raw.	Bright, fresh, citrusy, delicate
Tender Stems	Sauces, pestos, stir-fries, marinades	Chop finely along with leaves. Use for blending.	Potent, concentrated, similar to leaves
Thick Stems	Soups, stews, broths, curry pastes	Mince finely or add at the beginning of cooking.	Strong, robust, deeply herbal
Roots	Thai curry pastes, marinades, homemade stocks	Clean thoroughly, mince or pound into a paste.	Intense, earthy, aromatic

Practical Tips for Preparation

To incorporate the whole cilantro plant, follow these practical steps:

Cleaning: Wash the entire bunch thoroughly under cold water, paying close attention to the roots, which can hold a lot of dirt.
Separating: Trim the roots off and store them for future use in stocks or pastes. Separate the tender upper stems and leaves from the thicker, lower stems. You can chop and use the tender stems with the leaves.
Chopping: Chop the tender parts for fresh applications. Mince the thicker stems and roots for cooking.

Making the Most of Your Cilantro

By thinking beyond the leaves, you can elevate your cooking and reduce kitchen waste. Using the stems in a curry paste and saving the leaves for garnish offers a layered depth of flavor. In many Thai dishes, for instance, the stems and roots are foundational elements, while the leaves are added at the end for a pop of freshness. This comprehensive approach honors the plant and ensures no flavor is left behind.

Conclusion: No Wasted Flavor

Ultimately, there is no single "best" part of the cilantro plant; rather, there is a best use for each part. The delicate leaves are perfect for a fresh finish, while the more robust stems and roots provide a powerful, deeper flavor when cooked or blended. Incorporating all parts of the plant into your cooking not only enriches your dishes but also promotes a more sustainable, no-waste kitchen philosophy. Next time you reach for a bunch of cilantro, remember that the entire plant is a culinary gift waiting to be unlocked. For authentic Thai recipes that use the roots and stems, explore resources like Thai Food by David Thompson.

For Further Reading

Thai Food by David Thompson

The Whole Cilantro: Recipes for Stems and Roots

Using the entire cilantro plant not only maximizes flavor but also reduces food waste. Consider a few ideas for utilizing every part of the herb:

Cilantro Stem Pesto

Instead of basil, use cilantro leaves and tender stems. Combine them with garlic, walnuts, parmesan, lime juice, and olive oil for a zesty, fresh pesto perfect for tacos, grilled chicken, or pasta.

Thai-Style Curry Paste with Roots

This recipe uses the cilantro roots for a deep, earthy foundation. Pound them in a mortar and pestle with garlic, lemongrass, galangal, chilies, and other spices. The resulting paste is the building block for an incredibly aromatic and complex curry.

Cilantro Stem Infused Oil

Blanch cilantro stems and blend them with a neutral oil, then strain. The infused oil can be used for cooking or as a finishing drizzle on soups and salads, carrying a subtle, potent cilantro flavor.

The Great Cilantro Debate: Genetic Disposition

As a final note, it's worth acknowledging the genetic component behind cilantro's taste. A significant portion of the population possesses a gene that makes cilantro taste like soap. This is not a matter of a picky palate but a chemical perception tied to aldehyde compounds in the herb. If you are one of these individuals, the "best" part of cilantro to eat is none of it. For everyone else, embracing the whole plant is the path to culinary mastery.

Frequently Asked Questions

Yes, cilantro stems are edible and have a more concentrated flavor than the leaves. They are excellent for cooking and can be finely chopped and added to sauces, soups, and curries to build a flavorful base.

The best way to use cilantro leaves is fresh. Add them as a garnish to dishes, mix into salsas, or incorporate them into salads right before serving to preserve their bright, citrusy flavor, which diminishes with heat.

Yes, cilantro stems can be used in a blender, especially for making sauces like pesto, marinades, or curry pastes. The blending process helps break down the fibrous texture and release their potent flavor.

Cilantro roots are often used in Southeast Asian cooking, particularly Thai cuisine. They provide an intense, earthy flavor and are typically minced and pounded into curry pastes, marinades, or added to stocks for a deep, aromatic base.

Yes, there is a difference. The leaves offer a delicate, fresh, and citrusy flavor, while the stems have a more concentrated and potent herbal taste. This makes them suitable for different culinary applications.

Cilantro tastes like soap to some people due to a genetic predisposition. These individuals can detect aldehyde compounds in the herb that give it a soapy flavor, a perception not shared by those without this specific gene.

You can use the entire bunch, including leaves and tender stems, in a single dish, especially when blending it into a sauce or paste. For dishes where texture matters, like a salad, you might want to separate the parts.