Cilantro

Yes. Both come from Coriandrum sativum. In common North American culinary usage, cilantro means the fresh leaves and coriander means the dried, ripe seeds used as a spice.

Young plants have broader, flatter leaves. When the flowering stem develops, its leaves become much more finely divided and fern-like.

Wisconsin's horticulture guide describes foliage about 30–45 cm high and flowering stems reaching roughly 60–90 cm. The tall flowering stage therefore looks quite different from a young leafy plant.

It is a cool-season herb that readily switches to flowering and seed production in hot weather. Once it bolts, leaf flavour can change and the useful leaf-harvest period becomes shorter.

Sow small batches at intervals instead of relying on one planting. Maryland and Wisconsin recommend successive sowings about every two to three weeks; cooler growing conditions and some light afternoon shade can also help.

Pick outer leaves without stripping a young plant. Wisconsin recommends beginning when plants are about 15 cm tall; harvesting before bolting gives the familiar fresh-leaf flavour.

Let plants flower and wait for the seed heads to turn brown, then gather the mature seeds. Maryland's guide stresses allowing the seeds to mature before culinary use.

Its aroma includes aldehydes that different people perceive differently. Genetic studies found associations near smell-receptor genes, including the OR6A2 region, but genetics explains only part of whether someone likes the herb.