In this article, we will explore the ten best substitutes for dill and their healthy qualities.
Pickling and potato salad are some of the best recipes that include dill. However, what to do when a recipe calls for dill and your local grocer is out of stock? Listed below are ten of the best substitutes for dill. Each substitute has its unique flavor profile and purpose.
Firstly, dill is fresh and citrus-like, with earthy notes. Sometimes where the recipe calls for fresh dill, and you only have dried, use a teaspoon of dried dill for every tablespoon of fresh dill, and vice versa.
Don’t forget to check out theses posts on dill as well:
Substitutes for Dill
Thyme is an aromatic herb, and the scent is best described as minty with hints of clove. Its flavor is minty with earthy, floral undertones.
This sweet and peppery herb blends well with other herbs, especially with oregano.
When you use thyme as a substitute for dill, use it in marinades for fish, poultry, and meat.
Start with a pinch and slowly build the flavor. The ideal ratio is half a teaspoon of thyme for one teaspoon of dill. Remember thyme is a stronger flavor than dill.
Tarragon is the best substitute for dill, as it shares some similarities to dill in appearance, smell, and taste, especially when dried.
The herb has a very pronounced flavor. When tarragon is fresh, it has a strong anise flavor. This flavor profile is considered floral with undertones of lemon, anise, mint, and black pepper.
Tarragon is a suitable substitute for dill in dressings and seafood dishes. It may even be used as a substitute in pickling.
One teaspoon of dried tarragon is equal to one tablespoon of fresh dill weed.
3. Bay Leaf
As the flavor of bay leaf develops as the food simmers, it is commonly used in slow cooking. The herb is bitter with hints of pine and black pepper.
You can also marinate and pickle bay leaves to amp up the flavors. It is a subtle flavor but distinct.
Use this herb as a substitute for dill when slow-cooking meat, soups, or stews. One or two bay leaves should be sufficient.
Cilantro is a complex herb. Some love it, and others can’t stand it. This bright and fresh herb has a strong taste with citrus and pepper undertones.
Cilantro is the ideal substitute for dill in dressings and dips.
The herb may not be suitable for everyone. Some feel like cilantro tastes like soap. So, it’s best to taste it first if you are new to cilantro.
We recommend using equal quantities of cilantro in place of dill.
Italian cooking uses basil to make pasta and pizza. This aromatic herb has an initial peppery taste with hints of mint and anise.
Basil has a flavor profile that is a mix of savory and sweet. This makes it an ideal substitute for dill when flavoring soups, meat, and stews.
Fresh basil is stronger flavor than dried basil. Dried basil tends to lose it’s pungent flavor.
When substituting with basil, use one teaspoon of dried basil for every teaspoon of dill.
Garlic is spicy and has a distinct flavor as well as smell. There is a certain spiciness to the vegetable.
While cooking, garlic’s taste tends to mellow and become sweeter.
Substituting dill with garlic is purely to create a depth of flavor that otherwise would have been missing. It is recommended to use powdered garlic as a substitute for dill. If you would like a more well-rounded replacement for dill, you can use powdered garlic for depth, then pair it with fresh herb like parsley.
When it is fresh, mint is known for its cooling effect and flavor.
This bright and earthy herb is an excellent substitute for yogurt-based dips or dressings.
Due to mint’s distinct flavor, it is best to use a small amount initially. Some recipes will work well with dill being replaced with mint, while others will not.
Keep this in mind as you look at the recipe to see if mint is a good sub for dill.
The herb parsley is relatively versatile and can be used in a wide range of recipes.
It’s clean, herbaceous taste makes it an excellent herb to help balance savory dishes.
Parsley works well as a garnish and flavor when substituting for dill. Dill brings a similar herbaceous flavor, which parsley can match.
If a recipe asks for a teaspoon of dill, you can replace it with a teaspoon of parsley. Use fresh or dried in equally.
Rosemary has hints of mint and lemon with a balsamic, pepper sage taste.
The aftertaste is bitter with woodsy undertones. The floral notes make it an excellent substitute in dressings, and it pairs well with potatoes, just like dill.
Other uses for rosemary include flavoring sauces and meats. If you plan to use rosemary, start with a small amount and gradually build up the flavor.
Oregano is popular as a herb in soups, pizzas, stews, and pastas.
It’s slightly bitter and has a bold or earthy flavor. This sweet and spicy herb is an excellent substitute in marinades for meat and dressings. The recommendation is to start with half a teaspoon and taste to determine if it needs more.
No Dill, No Problem
If you haven’t got the herb, it’s no big dill! The choice is up to you; finding a substitute for dill has never been this easy. Remember always to taste your food to determine if the swap works well. You can always add, but you can never remove.