Substitute for Dill: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitutes for fresh dill are fennel fronds and tarragon. If you only have dried dill on hand, use 1 teaspoon of dried for every 1 tablespoon of fresh dill required by the recipe.

Dill has a distinct, grassy flavor with a hint of anise. While no substitute will be an exact match, several herbs can replicate its fresh character or provide a complementary taste. The ideal choice depends on the dish you are preparing. This guide explains how to select and use the right substitute for your recipe.

Substitutes for dill (per 1 tablespoon fresh)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Dill seed is much stronger than dill weed; use sparingly

How to choose the right dill substitute

Consider both the flavor profile and the appearance of the herb when making a substitution for dill.

• Fennel fronds are the closest visual match to dill and share a similar anise note. They can be used in a 1 for 1 ratio for fresh dill, and are especially good in fish recipes and salads where their delicate texture works well.
• Tarragon offers a stronger, more pronounced anise flavor. Because it can easily overpower a dish, we suggest using less than the amount of dill called for, then tasting and adjusting. Its robust character is a good fit for sauces and chicken dishes.
• Parsley provides a fresh, green color and a mild, clean taste. It lacks dill’s signature anise flavor, but it is an effective substitute when you need a bright, herbaceous element, such as in potato salad or as a simple garnish. Use it in a 1 for 1 ratio.
• Dried dill is a convenient option. Because drying concentrates the flavor, you need less of it. A standard conversion is 1 teaspoon of dried dill for every 1 tablespoon of fresh. This works best in recipes with some liquid, like dips and dressings, which helps rehydrate the herb and disperse its flavor.

Swaps by recipe type

The function of dill in a recipe helps determine the best substitute.

• For fish and salads: Fennel fronds are an excellent choice. Their light, feathery texture and complementary anise flavor pair well with delicate fish and fresh greens.
• For sauces and chicken: Tarragon’s assertive flavor stands up well in creamy sauces and complements roasted chicken.
• For potato salad and garnishes: Parsley is a reliable option. It adds freshness and color to potato salads without introducing a strong anise taste. As a garnish, its bright green appearance is a simple and effective replacement.
• For dips and dressings: Dried dill is often the most practical substitute. When stirred into a dip or dressing, the dried flakes have time to soften and release their flavor throughout the mixture. Allow the dish to sit for a short while to let the flavors meld.

What changes when you swap

Substituting an herb will always alter the final taste and sometimes the texture of a dish. Fennel fronds will bring a mild licorice flavor, while tarragon introduces a much stronger one. Using parsley will remove the anise note completely, resulting in a cleaner, greener flavor profile.

When using dried dill instead of fresh, the appearance of the dish will change. The fine, dark green flecks of dried dill are more subtle than the feathery sprigs of fresh dill. This is especially noticeable in a garnish. Also, be aware that dill seed is not a good substitute for dill weed (the leafy part of the plant). Dill seed has a much more potent and slightly bitter flavor and should be used very sparingly if at all as a replacement.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.