Cilantro is the Latin name for Coriander. All part of the coriander plant is eatable or edible. It's flat, the delicate green leaves, including dried seeds, are usually used in cooking. The leaves that resemble Italian Parsley have a very strong aroma and flavor. Since heat reduces the taste and also the flavor of coriander plant leaves, for that reason, it is usually added to the food after cooking.
However, the leaves spoil as soon as they are separated from their mother plant. Meanwhile, freezing or drying would only hasten the process of decay. When the dried seed is heated, the aroma and flavor will increase. On the other hand, Italian parsley has green leaves that are flat and dark, also having thick and largely pointed lobes. They resemble the leaves of cilantro.
They also have flavor and aroma. All the part of the plant is edible, but its slender stems are actually bitterer than the leaves.
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