Answer to part two:
Once either parsley or chilantro has gone to seed there is no real further kitchen use "in it". Unless you plan to harvest coriander seeds, of ourse, but the "green bits" are done.

So no matter what the sniff test says with regard to ID (if I had to guess I'd say "parsley", but the picture isn't terribly sharp), it's time to rip out what you have and start over, either with seeds or bought seedlings/plants. I suggest using fresh potting soil as well.

Answer to part two:
Once either parsley or coriander/chilantro has gone to seed there is no real further kitchen use "in it". Unless you plan to harvest coriander seeds, of ourse, but the "green bits" are done. Cilantro is an annual, parsley a biennial plant, once they've developed seeds, the plant dies.

So no matter what the sniff test says with regard to ID (if I had to guess I'd say "parsley", but the picture isn't terribly sharp), it's time to rip out what you have and start over, either with seeds or bought seedlings/plants. I suggest using fresh potting soil as well.

Answer to part two:
Once either parsley or chilantro has gone to seed there is no real further kitchen use "in it". Unless you plan to harvest coriander seeds, of ourse, but the "green bits" are done.

So no matter what the sniff test says with regard to ID, it's time to rip out what you have and start over, either with seeds or bought seedlings/plants. I suggest using fresh potting soil as well.

Answer to part two:
Once either parsley or chilantro has gone to seed there is no real further kitchen use "in it". Unless you plan to harvest coriander seeds, of ourse, but the "green bits" are done.

So no matter what the sniff test says with regard to ID (if I had to guess I'd say "parsley", but the picture isn't terribly sharp), it's time to rip out what you have and start over, either with seeds or bought seedlings/plants. I suggest using fresh potting soil as well.