I won't buy fresh cilantro just to throw out 95% of it when it goes slimy.
Agreed, They are both often found in the same recipes, but thats because of their completely different flavors they add to the dish. Subbing one for the other my not work out, or at the very least, would not have the same outcome as the author of the recipe was looking for. I find that coriander adds to a dish by blending in with the other added spices, but cilantro adds a flavor of its own, totally transforming the dish. Where as sometimes coriander gets lost in the mix ( especially heavily spiced dishes like Indian), you always know when cilantro has been added. Or at least that's my experiences with them. And it is also a love/ hate thing. I love it, my Wife hates it , and makes the same face every single time I put it in a dish ( for the last 30 + years).Coriander greens, AKA cilantro and coriander seeds come from the same plant. But, the flavour is miles apart. There is no comparison. I love the smell and taste of the seeds. I seriously detest the flavour of raw coriander leaves. If it's part of a recipe I usually leave it out. If it's a garnish, I usually substitute parsley. If it's just to have some green herb, then I sub parsley. If it will be cooked, I might use the leaves. I would NEVER substitute the seeds for the leaves. To me, substituting coriander seeds for the leaves would be as bizarre as substituting dill seeds for cucumbers.
In that case, replace the cilantro with epazote.I have that gene that causes cilantro to taste like soap... and yes, it is a real thing.
CD
Or sawtooth herb / culantroIn that case, replace the cilantro with epazote.
It makes a big difference, it is better to use coriander leavesOften a recipe calls coriander leaves and I am at a sudden dead end. But I have it in the spice cabinet. How big is the difference between the two?