The best substitute for fresh dill is dried dill, using 1 teaspoon dried dill for every 1 tablespoon fresh dill. If you don't have any dill, good alternatives include fennel fronds, tarragon, thyme, basil, parsley with lemon zest and cilantro. The best choice depends on what you're making, but tarragon is one of my favorite substitutes for dill in fish, chicken and creamy sauces, while parsley works well when you want a milder flavor. Below I'll show you 7 easy dill substitutes, what each one tastes like and how to use them in your recipe.
WHAT MAKES DILL SO SPECIAL?
Dill is a unique herb with feathery leaves and a tangy, slightly sweet, and citrusy flavor. It’s the signature taste in pickles, a classic in egg salad or fried pickle dip and the backbone of your creamy ranch dressing. And don’t even get us started on how perfect dill is with fish, especially salmon.
7 BEST SUBSTITUTES FOR DILL
FRESH DILL VS DRIED DILL
Fresh dill and dried dill can be used interchangeably, but dried dill has a more concentrated flavor. As a general rule, use 1 teaspoon dried dill for every 1 tablespoon fresh dill. If a recipe calls for dried dill and you only have fresh, use about 3 times as much fresh dill. Fresh dill works particularly well in salads, sauces and as a garnish, while dried dill is convenient for soups, dressings and cooked dishes.
1. FENNEL FRONDS
Think of fennel fronds as dill’s cool cousin—similar in look, slightly sweeter in taste, and great for fish dishes. Use them in small amounts when topping baked salmon or blending into tzatziki. Fennel fronds are my number 1 choice for an alternative to dill.
Best for: Salmon, tzatziki, soup
Ratio: 1:1 replacement
2. TARRAGON
Tarragon brings a mild anise and licorice flavor and works beautifully in creamy sauces and egg-based dishes. Try it in egg salad or homemade ranch dressing.
Best for: Ranch, egg salad, chicken
Ratio: Start with half the amount of dill called for.
3. THYME
If you're short on dill but loaded with thyme, use it in soup, on roasted chicken, or to season fish. It doesn’t have dill’s brightness, but it brings warm, earthy depth.
Best for: Soup, chicken, fish
Ratio: 1:1, but taste as you go
4. BASIL
Basil isn’t a perfect flavor match, but in fresh salads or Mediterranean-inspired dishes (hello, tzatziki), it brings its own punch.
Best for: Tzatziki, chicken
Ratio: 1:1
5. PARSLEY AND LEMON ZEST
Parsley on its own is a little too mild, but when paired with lemon zest, it mimics dill’s zippy brightness. Use this combo in pickles, egg salad, or atop grilled salmon.
Best for: Pickle recipes, salmon, egg salad
Ratio: 1 tablespoon chopped parsley + ½ teaspoon lemon zest per 1 tablespoon dill
6. CILANTRO
A controversial choice (we see you, cilantro haters), but it can work in a pinch for fresh herbaceous flavor, especially in tzatziki or fish tacos.
Best for: Tzatziki, fish
Ratio: 1:1 or to taste
7. DRIED DILL WEED
Let’s not forget the shelf hero: dried dill. It’s not as fragrant or flavorful as fresh, but when that’s all you’ve got, it still brings a hint of that signature dill magic.
Best for: Ranch, soup, chicken
Ratio: Use 1 teaspoon dried dill for every 1 tablespoon fresh dill
❓FAQS
Yes, mint can replace dill in some recipes like tzatziki or salads, but it has a sweeter, cooler flavor, so use it only if a fresh, bright taste works with the dish.
No: Dill seeds are very strong in flavor and not a good replacement for fresh dill.
Yes, but only a pinch if you have to—fennel seeds are much stronger and sweeter than dill. Best used in cooked dishes, not fresh ones.
Yes, dill is commonly used in both Middle Eastern and Greek cooking.
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