Dill Substitutes

Dill, with its unique aromatic properties and feathery leaves, is a popular herb in cuisines around the world. It’s known for its light and grassy flavor, which offers a hint of anise-like licorice taste, making it a refreshing addition to a variety of dishes, from salads to soups.

If you find yourself lacking dill for your recipe, there’s no need to worry. The culinary world is replete with herbs and ingredients that can serve as effective dill substitutes without compromising the integrity of your dish.

A jar of dill pickles sits on a kitchen counter next to a cutting board and a knife. A few sprigs of fresh dill are scattered nearby

Understanding the context in which dill is used is key to selecting the right substitute.

In recipes where dill’s delicate touch is central, choosing an herb with similar flavor notes can maintain the dish’s intended profile.

Options like tarragon, which shares a slight licorice note, or fresh parsley, with its clean, peppery flavor, can be used.

For recipes requiring the herb to withstand longer cooking times, sturdy options like bay leaves may be suitable.

Each substitute comes with its own distinctive properties and knowing the best replacement ratio will help you achieve the desired outcome.

When experimenting with dill alternatives, start with a conservative amount and adjust to taste.

Remember that each substitute carries its own flavor intensity and can interact differently with other ingredients.

Being informed about these nuances ensures that your culinary creations will remain delicious and balanced, even when substituting for dill.

Understanding Dill

Before exploring the substitutes for dill, it’s essential to understand its unique flavor, common culinary applications, and health benefits that set it apart from other herbs.

Dill’s Flavor Profile

Dill, both in its fresh and dried forms, carries a grassy and slightly sweet flavor with a faint note of anise.

When using fresh dill, the aroma is more pronounced, giving a vibrant, tangy essence that is not as strong in dried dill.

In contrast, dried dill, also known as dill weed, is subtler and can introduce an earthier tone to dishes.

Common Uses of Dill

You often encounter dill in European and Mediterranean cuisines, where it’s used to enhance the taste of salads, soups, and particularly pickles.

The distinctive taste of dill is a crucial element in pickle brining solutions, lending its signature aroma and flavor.

Fresh dill is also favored for its ability to elevate the flavor of fish and potato dishes without overpowering the main ingredients.

Fresh DillDried Dill
Pickle briningBread batters
Fish dishesSalad dressings
Potato dishesCasseroles

Health Benefits of Dill

Dill isn’t just a taste enhancer; it comes packed with vitamin C, an antioxidant that supports immune function, and may have medicinal properties.

Including dill in your dishes can offer anti-inflammatory benefits and assist in managing various health conditions, promoting overall well-being.

Health Benefits of Dill
High in Vitamin C
May have anti-inflammatory properties
Supports immune function
Used in traditional medicine for its potential benefits

Reasons for Substituting Dill

A jar of dill seeds being poured into a mortar and pestle, with a small bowl of ground dill next to it

When cooking, you may encounter scenarios where substituting dill is necessary due to personal dietary needs, the local availability of the herb, or a desire for a different taste profile.

Allergies and Dietary Restrictions

You or your guests may have an allergy to dill, making it essential to find an alternative.

Moreover, certain dietary restrictions could limit the use of dill, especially if it’s present in mixed spices or condiments not compliant with specific dietary rules.

Availability Issues

At times, dill may not be readily available in your local stores due to seasonal variations or regional differences.

This scarcity necessitates finding a substitute that can replicate its flavor and textural properties in recipes.

Flavor Preferences

Your flavor preferences are paramount when selecting herbs for cooking.

If you find dill’s taste too potent or simply wish for a different flavor dimension in your dish, picking a suitable stand-in can ensure your meal aligns with your desired taste profile.

Best Substitutes for Fresh Dill

While fresh dill has a unique flavor, there are moments when you need a substitute. Whether you’re out of stock or looking for a different taste profile, the following herbs make excellent alternatives for their similarity in taste or culinary use.


Tarragon is a flavorful herb with an anise-like taste and a hint of sweetness. It’s a suitable substitute for fresh dill, especially in dishes that pair well with its licorice notes.

Use fresh tarragon in equal amounts to dill for best results.


Fennel fronds resemble dill in appearance and offer a mild anise flavor, making them a great substitute.

Their feathery texture is perfect as a garnish, similar to dill. Use fennel fronds in the same quantity as you would fresh dill to achieve a comparable flavor profile.


Parsley has a fresh, clean taste that can mimic the grassiness of dill. It lacks the distinctive anise-like flavor but serves well as a garnish or flavor enhancer.

Parsley is best used in recipes where dill isn’t the main ingredient.


Basil offers a robust flavor with hints of pepper, anise, and mint.

While different from dill, it’s a versatile herb that can provide a complementary taste in many dishes, such as salads and sauces.

Use fresh basil sparingly at first, as its flavor is more potent than fresh dill.

Best Substitutes for Dried Dill

When your pantry is missing dried dill, you have several other herbs at your disposal to achieve a similar depth of flavor in your dishes. Each suggested substitute brings its own unique aroma and essence that can complement the recipe in place of dried dill.

Dried Tarragon

Dried tarragon is a potent herb with a flavor somewhat similar to dill, but with a distinctive licorice note. It’s particularly well-suited for use in:

  • Fish: as a seasoning to enhance flavor.
  • Salad dressings: where it can provide a complex taste.

Suggested Ratio: Substitute with a 1-to-1 ratio but start with less as tarragon has a stronger flavor.

Dried Thyme

Thyme possesses a subtle, dry aroma and a slightly minty flavor, which can be used as a dried dill substitute in:

  • Meat dishes: it offers a grounding, earthy flavor.
  • Vegetable roasts: thyme can add an aromatic touch without overpowering the produce.

Suggested Ratio: Use dried thyme sparingly, as it is stronger; try half the amount of dried dill initially.

Bay Leaves

Bay leaves bring a unique pungent flavor and are best used in:

  • Soups and stews: allowing the leaf to slowly impart its taste during the cooking process.
  • Grain dishes: like rice or quinoa, where a single leaf can enhance the overall flavor profile.

Suggested Ratio: Since bay leaves are usually removed after cooking, use one leaf per two teaspoons of dried dill.


Rosemary’s piney and lemony undertones make it a robust alternate to dried dill, suitable for:

  • Roasted meats: complementing hearty flavors.
  • Bread: finely chopped rosemary can create aromatic and flavorful loaves or rolls.

Suggested Ratio: Rosemary is quite potent, so begin with one-third of the amount of dried dill and adjust to taste.

Closely Related Herbs and Spices

Fresh dill, parsley, and chives grouped together in a rustic wooden crate, with scattered peppercorns and cloves nearby

In your culinary adventures, you might sometimes run out of a particular herb or spice or seek to experiment with new flavor profiles. Here are some closely related alternatives that maintain integrity in your dishes, specifically when you are replacing dill. These substitutes not only resemble dill in some aspects but also offer their unique flavors that could complement your recipes.


Cumin, a common spice, is known for its warm and earthy flavor, with a hint of citrus. Although not directly related to dill in terms of flavor, cumin can add a depth of taste to dishes where dill might be used sparingly.

  • Flavor Profile: Warm, earthy, and a touch of citrus
  • Best For: Stews, curries, and meat dishes


Caraway seeds share a similar appearance to dill seeds and offer a faint hint of licorice, which makes them a suitable substitute in certain recipes.

They can give bread, soups, and even cheeses a complex flavor without overwhelming the other ingredients.

  • Flavor Profile: Slightly sweet, earthy, with a licorice note
  • Best For: Breads, cheeses, and soups


Coriander, particularly the seeds, provides a lemony, floral flavor that can work well in place of dill.

While they are part of the same plant family, their flavors are not identical, but coriander can complement a wide range of dishes and work with the same ingredients dill would.

  • Flavor Profile: Lemony, floral, slightly sweet
  • Best For: Taco seasoning, marinades, and rubs

Celery Seeds

Celery seeds can be considered when you’re looking for a substitute that adds a similar savory, slightly bitter taste as dill.

Their potent flavor is best used in moderation to avoid overpowering but can be a great addition where a mild dill-like essence is desired.

  • Flavor Profile: Savory, sharp, and a bit bitter
  • Best For: Pickling, coleslaw, and tomato-based dishes

Herb Pairings and Combinations

When selecting a dill substitute, you must consider the distinct flavor profiles and how they complement or mimic the characteristics of dill.

Here, we’ll explore some effective herb pairings that can be used in Mediterranean and Scandinavian recipes, where dill is commonly featured.

Mint and Dill

Mint shares a similar refreshing quality with dill, making it a suitable companion in dishes where a light, herby presence is desired.

Mint’s cool, slightly sweet taste pairs well with yogurt-based sauces and cold salads.

  • Use Case:
    • Great in: tzatziki, cucumber salads
    • Ratio: 1:1 for fresh herbs

Cilantro and Dill

Cilantro offers a bright, citrus-like flavor that can mimic the zesty aspect of dill.

While bolder, cilantro can be used where you want a herbaceous note with a slight bite.

  • Use Case:
    • Best in: salsas, fish dishes
    • Ratio: Start with a 1:1 ratio, adjust to taste

Chervil and Dill

Chervil, often used in French cuisine, can provide a delicate anise-like flavor reminiscent of dill’s sweet and aromatic nature.

It’s perfect for more refined dishes where a less pronounced herb profile is needed.

  • Use Case:
    • Ideal for: omelets, delicate sauces
    • Ratio: 1:1 for fresh herbs; use sparingly if using dried

Using Dill Substitutes in Recipes

Salads and Dressings

For salads and dressings, where dill’s unique taste is often featured, you can substitute fresh dill with basil or tarragon for a similar herby flavor.

In a potato salad or ranch dressing, consider using parsley or fennel fronds for their comparable texture and taste.

Use a 1:1 ratio for these fresh herb substitutions.

  • Dill Substitute in Salad: Basil, Fennel Fronds, Parsley, Tarragon
  • Dill Substitute in Dressing: Parsley, Fennel Fronds (especially in ranch dressing)

Soups and Stews

In soups and stews, dill contributes a complex flavor component that is difficult to replicate.

However, you can use dried dill as a direct substitute for fresh at a ratio of 1:3.

Other good alternatives are thyme and rosemary, but use them sparingly as their flavors are stronger.

  • Dill Substitute in Soup/Stews: Dried Dill, Thyme, Rosemary
  • Ratio: 1 teaspoon of dried dill for 3 teaspoons of fresh dill

Marinades and Sauces

Your marinades and sauces will still burst with flavor if you substitute dill with oregano in a tzatziki sauce, or cilantro in a tangy marinade.

They should be used in moderation as they have a robust flavor profile that can overpower other tastes.

  • Dill Substitute in Marinades: Cilantro (especially in vibrant, punchy marinades)
  • Dill Substitute in Sauces: Oregano (use in tzatziki for an earthy aroma)

Breads and Dips

When making breads or dips, fresh dill can be substituted with dried dill, if available, or mint for a hint of freshness.

In the case of dips such as dill pickles, the unique tangy dill flavor can be mimicked using a blend of parsley and a pinch of thyme.

  • Dill Substitute in Breads: Dried Dill, Mint
  • Dill Substitute in Dips: Parsley (for a fresh taste), Thyme (to add depth)

Substitution Ratios and Tips

When substituting for dill, it’s important to know how fresh and dried herbs compare in potency and how this affects flavor. https://www.youtube.com/embed/uxrTi0UodpU

Fresh vs Dried Ratios

When swapping fresh dill for dried dill or vice versa, the standard ratio to keep in mind is:

  • 1 tablespoon of fresh dill = 1 teaspoon of dried dill

This ratio ensures that you maintain the dill’s distinct flavor in the dish without overpowering it. Fresh and dried dill have the same flavor profile, but the dried version is more concentrated.

Herb Conversion Tips

When using substitutes for dill, consider the following alternatives:

  • Fennel: This herb shares a family likeness to dill and can be used in equal amounts as fresh dill.
  • Tarragon: Offers a licorice-like flavor and scent similar to dill. Use in the same quantity as you would fresh dill.
Fennel1:1 for fresh dill
Tarragon1:1 for fresh dill

Remember, when substituting herbs, always start with a smaller amount and adjust according to taste to ensure the flavor complements your dish as intended.

Incorporating Substitutes into Cuisine

Fresh dill being replaced with alternatives like fennel fronds and tarragon in a bustling kitchen. Ingredients and utensils scattered on a wooden countertop

When cooking various regional dishes that traditionally use dill, substituting the herb without losing the essence of the cuisine is important.

Considering flavor profiles and the role of dill in the dish is key to choosing the right substitute.

Mediterranean Dishes

In Mediterranean cuisine, dill is often used to complement dishes like potato salad and grilled lamb.

For these dishes, fresh fennel can be an excellent substitute due to its similar herbaceous and slightly sweet profile.

  • Potato Salad: Use equal amounts of finely chopped fennel fronds as you would dill.
  • Grilled Lamb: Marinate lamb with crushed fennel seeds to maintain the dish’s vibrant flavor.

Scandinavian Cuisine

Scandinavian dishes such as gravlax, which features salmon, frequently include dill for its aromatic qualities.

  • Salmon (Gravlax): Replace dill with fresh, chopped tarragon for a hint of aniseed flavor that doesn’t overpower the salmon. Use a 1:1 ratio.

Eastern European Flavors

Dill plays a vital role in Eastern European cuisine, flavoring dishes from borscht to various roasted vegetables.

  • Borscht: Use parsley, acknowledging its milder profile. Add a little extra parsley than you would dill to achieve a similar flavor impact.
  • Roasted Vegetables: Try thyme or oregano as substitutes. These herbs can withstand the roasting process and impart a flavor that complements the natural sweetness of the vegetables.

Storage and Preservation of Substitutes

When using substitutes for dill, ensuring their freshness and longevity involves proper storage and preservation methods.

Refrigeration and Freezing

Refrigeration is ideal for maintaining the freshness of dill substitutes like fresh tarragon, fennel fronds, and parsley. Store them in a damp paper towel placed inside a plastic bag in the vegetable drawer of your fridge.

For freezing, chop the herbs and distribute them into ice cube trays, cover with water, and freeze.

Once frozen, transfer the cubes to a freezer bag, labeling them with the date and type of herb.

Drying and Dehydration

To dry substitutes such as basil or oregano, tie them in small bunches and hang them upside down in a warm, well-ventilated area away from direct sunlight.

Alternatively, use a food dehydrator set according to the manufacturer’s instructions to dehydrate the herbs until they are crisp and brittle.

Store dried herbs in an airtight container in a cool, dark place.

Pickling and Canning

For substitutes like fennel that are suitable for pickling, prepare a vinegar-based brine with your choice of spices. Submerge the fennel in the brine and store the jar in the refrigerator.

Canning is another preservation method, where herbs are processed in a water bath canner, ensuring the jars are sealed properly to prevent spoilage. This method is ideal for longer storage.

Frequently Asked Questions

A shelf filled with various herbs and spices, with a prominent jar of dill labeled "Frequently Asked Questions dill substitutes."

When cooking or looking for alternatives to dill, it’s important to consider the dish’s specific needs. Here, you’ll find targeted advice to commonly asked questions regarding dill substitutes.

What are the best alternatives to dill when cooking fish?

For fish dishes, try using tarragon or fennel fronds as they provide a similar herbal note. These options complement the delicate flavors of seafood without overpowering them.

Can parsley be used as a replacement for dill in recipes?

Yes, parsley can be a suitable replacement, especially as a garnish. It offers a fresh taste, although it lacks dill’s distinct anise-like qualities. Use it in a 1:1 ratio for dill.

What herbs are comparable in flavor to dill for use in tzatziki sauce?

Mint or chervil are good alternatives in tzatziki sauce. Mint adds a refreshing quality, while chervil brings a mild anise flavor that closely resembles dill.

What are the most suitable substitutes for dill in pickling?

When pickling, use mustard seeds or celery seeds as a substitute. These seeds offer a punchy flavor that holds up well in the brining process, similar to dill’s own distinct profile.

When a recipe calls for dried dill, what other herbs can I use?

If you’re out of dried dill, you can turn to dried tarragon or thyme. While their flavor profile is not identical, they can add a comparable savory note to your dish.

Is there a vegetable that shares a similar taste profile with dill?

Lovage is a vegetable with a taste similar to dill. You can use it in equal amounts as you would dill to achieve a nearly identical flavor in your recipes.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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