Out of Cilantro, one case

Cilantro substitute for guacamole

4 options, ranked, with the exact amount

Use thisBest of 4 options

Use Flat-leaf parsley

Same amount as the cilantro

In guacamole, replace cilantro with the same amount of finely chopped flat-leaf parsley and an extra squeeze of lime. That keeps the green flecks and the fresh bite without the cilantro flavor. Chives are the next choice. If you are out of cilantro and not avoiding it, culantro is the closest in taste at half the amount. Guacamole with no herb at all is also fine: avocado, lime, salt and onion carry it.

Verdict —: You'll taste it
The tweak —: Chop it fine, fold it in at the end and add an extra squeeze of lime juice.
Best for —: classic chunky guacamole
Pantry —: Likely in your cupboard

One casethe full cilantro card

Every option, one card

Ranked

Cilantro substitutes compared
#	Substitute	Instead of cilantro	Verdict
1	Flat-leaf parsleyclassic chunky guacamole	Same amountYou'll taste it	You'll taste it
2	Chivessimple guacamole with lime and salt	Same amountYou'll taste it	You'll taste it
3	Culantrowhen you are out of cilantro and want the same flavor	½ × the amountTweak it	Tweak it
4	Dried cilantrosmooth, blended guacamole	1 tsp per 1 tbspYou'll taste it	You'll taste it
Not a swap	Ground coriander	not a swapNot for this	Not for this

What changesWhat changes, option by option4 options

Flat-leaf parsley

grassy and mild; the citrusy cilantro note is gone

A tender green leaf that looks the same in the bowl and tastes mild and grassy. Extra lime juice puts back some of the brightness cilantro had.

Best for: classic chunky guacamole, anyone who dislikes cilantro, guacamole for a crowd with mixed tastes
Prep: Chop it fine, fold it in at the end and add an extra squeeze of lime juice.
Suits: vegan
Where it fails: It does not taste like cilantro, so a guacamole that leans hard on the herb comes out milder. Curly parsley is tough and tastes of little.

Chives

mild onion, with no herbal note

Chives give the green color and a mild onion flavor that already belongs in guacamole.

Best for: simple guacamole with lime and salt, when no leafy herb is in the fridge, guacamole for topping tacos and burgers
Suits: vegan
Where it fails: With the full amount of raw onion also in the bowl, the guacamole turns sharp. Cut the onion by about half.

Green onion tops do the same job and are stronger: start with half the amount.

Culantro

the same flavor as cilantro, stronger

A long, saw-edged leaf sold as recao or sawtooth herb in Latin, Caribbean and Southeast Asian markets. It tastes like cilantro, only stronger.

Best for: when you are out of cilantro and want the same flavor, guacamole served with grilled meat
Prep: Start with half the amount, slice it very thin, and add more to taste.
Suits: vegan
Where it fails: No help if you dislike cilantro: it has the same taste, more of it. The leaf is tough, so thick pieces are unpleasant in a soft dip.

Dried cilantro

faint and hay-like next to fresh

The jar from the spice rack. Drying removes most of the flavor, so it adds green specks and only a trace of cilantro.

Best for: smooth, blended guacamole, guacamole made ahead, where the flakes have time to soften
Prep: Stir it into the lime juice first, then mix it in and let the guacamole stand 15 minutes.
Suits: vegan
Where it fails: Freshly made chunky guacamole, where dry flakes sit on the avocado and taste dusty. It also carries the cilantro flavor, faintly, for anyone avoiding it.

Ground coriander

warm spice, not herbal

The ground seed of the cilantro plant, sometimes suggested because of the name.

Best for: nothing in guacamole
Suits: vegan
Where it fails: It tastes warm, nutty and lemony, like a curry spice, and nothing like the fresh leaf. In a raw avocado dip it reads as an off flavor.

How it behaves in this recipe

In this recipeCilantro

In guacamole, cilantro goes in raw and does two things: it adds a fresh green bite against the rich avocado, and it brings its own citrusy, pungent flavor. Any tender herb covers the first job. Only culantro covers the second, so the right swap depends on whether you are out of cilantro or avoiding it.

Tips for substituting cilantro

5 tips

For guacamole made with 3 avocados, most recipes use 2 to 3 tbsp of chopped cilantro. Use the same 2 to 3 tbsp of parsley or chives, or 1 to 1 ½ tbsp of culantro.
Add 1 to 2 tsp more lime juice than the recipe calls for. Lime does much of what cilantro did for brightness, and it slows browning.
Chop any substitute herb fine and fold it in last, so it stays green and does not bruise.
If you leave the herb out entirely, a pinch of ground cumin, about 1/8 tsp for 3 avocados, gives the guacamole more depth.
Taste for salt after the swap. Under-salted guacamole tastes flat no matter which herb is in it.

Questions

4 questions

Can I make guacamole without cilantro?

Yes. Mash the avocado with lime juice and salt, and add onion, jalapeño and tomato as your recipe says. Many guacamoles are made that way. Add a little extra lime so it does not taste flat, and parsley or chives if you want the green.

What do I use if cilantro tastes like soap to me?

Use flat-leaf parsley with extra lime, or chives. Skip culantro and dried cilantro, which carry the same flavor. The soapy taste is linked to a variation in smell-receptor genes, so the fix is a different herb, not less of the same one.

Can I use basil or mint in guacamole?

You can, in small amounts, but both change the dip. Basil makes it sweeter and reads as Italian; mint is cooling and strong. Start with half the amount of the cilantro, taste, and expect a guacamole that is clearly different from the classic.

Does dried cilantro work in guacamole?

Only as a last resort. Use 1 teaspoon per tablespoon of fresh, stir it into the lime juice first, and let the guacamole stand 15 minutes so the flakes soften. Fresh parsley or chives give a better result.