Ran out of dill and need a quick fix? No worries! Whether you’re looking for a fresh herb swap or a dried alternative, these Dill Substitutes will keep your recipe on track without missing a beat.
Ever find yourself mid-recipe, ready to sprinkle in some dill, only to realize you’re fresh out? I can’t say I haven’t been there! But don’t worry—there are plenty of dill substitutes that can step in and save the day. Whether you’re making a creamy dip, a fresh salad, or a hearty main dish, you’ve got plenty of great options to choose from.
Some swaps bring that signature herby freshness, while others add a slightly different twist—but in the best way. From other fresh herbs to pantry staples you probably already have, finding the right substitute for dill is easier than you think. And who knows? You might even discover a new favourite flavour combo along the way!
BEST DILL SUBSTITUTES FOR ANY RECIPE
1. FRESH FENNEL FRONDS (THE BEST LOOK-ALIKE)
Why It Works: Fennel fronds have a mild licorice flavour, similar to dill, and the feathery leaves look almost identical.
How to Use It: Use the same amount of fennel fronds as you would dill. It’s great for garnishing, mixing into dips, or tossing into salads.
Perfect For: Fish dishes, creamy sauces, potato salads, and soups.
2. TARRAGON (A SLIGHTLY STRONGER ALTERNATIVE)
Why It Works: Tarragon has a slight anise flavour, just like dill, but it’s a bit bolder and more peppery.
How to Use It: Use about half the amount of tarragon as you would dill, since it’s stronger.
Perfect For: Egg dishes, chicken salad, seafood, and salad dressings.
3. CHOPPED FRESH PARSLEY (A MILD BUT FRESH OPTION)
Why It Works: While parsley doesn’t have the same licorice note as dill, it adds a fresh, bright, slightly peppery flavour that works in a pinch.
How to Use It: Use a 1:1 swap for dill in fresh recipes, but it won’t be as strong. Add a squeeze of lemon for extra zing.
Perfect For: Potato salads, tzatziki, soups, and herb butters.
4. DRIED DILL (THE CLOSEST MATCH – IF YOU HAVE IT)
Why It Works: If you just ran out of fresh dill but have dried on hand, you’re in luck—this is the easiest substitute.
How to Use It: Since dried herbs are more concentrated, use 1 teaspoon dried dill for every 1 tablespoon fresh dill.
Perfect For: Soups, stews, dips, and creamy sauces.
5. CHERVIL (THE FANCY BUT UNDERRATED SWAP)
Why It Works: Chervil is like a cross between parsley and tarragon, with a mild, slightly sweet anise flavour.
How to Use It: Use a 1:1 ratio for fresh dill.
Perfect For: French dishes, egg salads, seafood, and herby dressings.
6. THYME (AN EARTHIER OPTION)
Why It Works: Thyme has a slightly lemony, earthy taste that works well in place of dill, especially in cooked dishes.
How to Use It: Use a little less thyme than dill, since it’s more intense. Try ¾ teaspoon thyme for every 1 teaspoon dill.
Perfect For: Roasted vegetables, soups, stews, and chicken dishes.
7. BASIL (WHEN YOU NEED A SWEETER, MORE AROMATIC OPTION)
Why It Works: Basil doesn’t taste exactly like dill, but its fresh, slightly sweet flavour can brighten up dishes in a similar way.
How to Use It: Use the same amount as you would dill, but expect a bit of a different (but still delicious) flavour.
Perfect For: Pasta dishes, salads, and Mediterranean-style meals.
8. CELERY LEAVES (A MILD, CRISP ALTERNATIVE)
Why It Works: Celery leaves are super underrated. They add a fresh, slightly bitter, and herby taste that works as a background flavour.
How to Use It: Use a 1:1 swap for fresh dill in salads, soups, or garnishes.
Perfect For: Topping fish, mixing into slaws, or adding to broths.
9. OREGANO (A STRONGER, BOLDER SWAP FOR COOKED DISHES)
Why It Works: Oregano has a bold, earthy flavour that isn’t exactly like dill but can work in cooked dishes where you need an herbal boost.
How to Use It: Use about half the amount of oregano as you would dill since it’s more pungent.
Perfect For: Roasted meats, stews, and tomato-based sauces.
10. DRIED OR FRESH BAY LEAVES (FOR A MORE SUBTLE BACKGROUND FLAVOUR)
Why It Works: While not a direct dill replacement, bay leaves can add depth and herbaceous notes to soups and sauces.
How to Use It: Drop a whole bay leaf into your dish while cooking, then remove before serving.
Perfect For: Broths, sauces, and slow-cooked meals.
At the end of the day, running out of dill isn’t the end of the world—there are plenty of easy swaps that’ll still make your dish shine. Whether you’re going for a close flavour match like fennel fronds or tarragon, or just need a quick fix with parsley or basil, there’s always a way to keep things delicious. The key is knowing how each substitute works so you can tweak the flavours to fit your recipe. Who knows? You might even discover a new favourite herb in the process.
So next time you reach for dill and come up empty-handed, don’t sweat it—just get creative. Cooking is all about adapting, and some of the best dishes come from happy accidents (or in this case, a missing ingredient). With so many flavourful dill substitutes to choose from, your meal will still turn out amazing. And honestly, now you’ve got an excuse to experiment with something new and who can ever say that’s a bad thing?!
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