All About Dill
Your complete guide to dill - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Best Substitutes for Dill
Don't have dill? Try these alternatives in your recipes.
Common all-purpose substitutions for fresh or dried dill in various recipes, aiming to replicate its fresh, slightly anisy, and bright herbaceous flavor.
Fresh Tarragon
1:1 for fresh dill, 1 tsp dried tarragon for 1 tbsp fresh dill ratio
Offers a similar delicate, slightly anisy, and sweet flavor profile. Excellent in fish dishes, chicken, creamy sauces, and vegetable preparations where dill is typically used.
Fennel Fronds (Fresh)
1:1 for fresh dill, or 3/4 amount if a very strong anise flavor is not desired ratio
Visually similar to dill fronds and provides a strong, pronounced anise (licorice) flavor. Great for fish, salads, potatoes, or anything where a bold licorice note is welcome. Use sparingly if you prefer a milder taste.
Fresh Chervil
1:1 for fresh dill, might need more for pronounced flavor ratio
A delicate herb with a subtle anise-like and parsley-like flavor, often called 'gourmet parsley.' Ideal for delicate dishes, eggs, or light sauces where a milder herbaceous note is preferred.
Fresh Flat-Leaf Parsley
1:1 for fresh dill ratio
While lacking dill's distinctive anise notes, parsley provides freshness, color, and a general herbaceous flavor. A good universal substitute for garnish or adding green freshness, but the flavor profile will differ significantly.
Dried Dill
1 teaspoon dried dill for 1 tablespoon fresh dill ratio
If fresh dill is unavailable, dried dill can be used. Its flavor is more concentrated and less vibrant than fresh. Best added early in cooking to allow flavors to meld. Not ideal for fresh garnishes.
Substitutions specifically for cooked dishes, sauces, marinades, or preparations where dill's flavor is infused and stands up to heat.
Fresh Tarragon
1:1 for fresh dill, 1 tsp dried tarragon for 1 tbsp fresh dill ratio
Holds up well in cooking and imparts a similar aromatic, slightly anisy sweetness. Excellent for fish, poultry, creamy sauces, and vegetable dishes like roasted potatoes or carrots.
Fennel Fronds (Fresh)
1:1 for fresh dill, or slightly less if a very strong anise flavor is not desired ratio
Their strong anise flavor is robust enough to stand up to cooking. Great in fish stews, roasted vegetables, or as an aromatic in pickling brines. Can also use a pinch of fennel seeds for a more intense flavor.
Dried Dill
1 teaspoon dried dill for 1 tablespoon fresh dill ratio
A practical substitute for cooked applications like soups, stews, casseroles, or pickling, where the flavor has time to infuse. Remember it's more potent than fresh; add early in cooking.
Fresh Chervil
1:1 for fresh dill, add towards the end of cooking ratio
Use in more delicate cooked dishes, such as light fish preparations, omelets, or as a finishing herb for soups. Its flavor is mild and easily lost with prolonged cooking, so add it late.
Fresh Flat-Leaf Parsley
1:1 for fresh dill ratio
A versatile herb for adding general freshness and a green herbaceous note to cooked dishes. It will not replicate dill's specific flavor profile but can provide a pleasant aromatic base.