What’s a good substitute for cilantro

I have found a few recipes on the web:

• Vegan Worcestershire sauce
• Vegetarian oyster sauce

There are also a few hard to find ready-made vegan Worcestershire sauces on the market, such as Annie's.

When I read these recipes (which I have never made) I can tell that their flavor profile is missing some key aromas present in the original Worcestershire sauce. As strange as it may sound these sauces could use some of the aromas found in Parmigiano-Reggiano and in broccoli.  Whichever recipe works out, someone should write a blog post on this topic.

The stems are edible and flavorful, with a crunch that may or may not be desirable in your dish, but the lower portion of them tends to be a little stringy. I always trim off the bottom, but as for the rest of the stem, it depends on what I am making.

For raw dishes where it is chopped quite finely (koshimbir, pico de gallo) or even ground to a paste (chutney), or if there are other crunchy textured ingredients, I will chop and include the stem (the middle to upper part, where there are also leaves branching off, or as much of it seems tender).

If I am cooking it (as a seasoning in a soup or dal) or if it will be wilted and steamed as it is tossed with a hot dish, then it is also fine to include it (chopped).

For other things (raw, where a crunch will be out of place), I only use the very tender parts of the stem with the leaves. Or if the leaves will be more visible as a garnish or accent, I might strip the leaves from the stems more carefully and not use any (or much) stem.

This is generally how I treat most herbs that don't have a woody stem, at least, if the stem has a nice flavor like the leaves.