1. Different distribution areas

Parsley: Parsley is native to the Mediterranean coast and is commonly cultivated in Europe, America and Japan.

Cilantro: Distributed in Northeast China, Hebei, Shandong, Anhui, Jiangsu, Zhejiang, Jiangxi, Hunan, Guangdong, Guangxi, Shaanxi, Sichuan, Guizhou, Yunnan, Tibet, etc.

2. Different tastes

The taste of parsley is not strong, and its taste is somewhat similar to carrots; coriander has a strong, orange smell, almost like the smell of a perfume bottle.

3. Different habits

Cilantro: Cilantro is cold-tolerant but not heat-resistant. The suitable growth temperature is 17℃~20℃, and it can withstand short-term low temperatures of -1℃~2℃. When the temperature is higher than 20°C, growth is slow. Stop when the temperature reaches 30°C. Coriander is not drought tolerant, prefers a humid environment, and its roots are afraid of waterlogging. Watering should be done in small amounts and frequently, not too much water at one time, and there should be no accumulation of water in the field.

Parsley: Parsley is a shallow-rooted vegetable with weak absorptive capacity and strict requirements for soil moisture and nutrients. Soil with strong water and soil retention and rich organic matter is most suitable for growth. Soil pH ranges from 6.0 to 7.6. It can be planted in spring and autumn. In spring, the seeds can be sown in mid-to-late February, sown in early April, and harvested 2 months later. Autumn sowing, bolting and flowering in the second year around Qingming Festival, low yield, spring sowing is better than autumn sowing.