The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (particularly in North America).
Fresh coriander leaves, also known as Chinese parsley or cilantro.
The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads), in Chinese dishes, in Mexican cooking, particularly in salsa and guacamole and as a garnish, and in salads in Russia and other CIS countries.
Chopped coriander leaves are a garnish on Indian dishes such as dal.
As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving.
In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.