Dill weed has a flavor that’s hard to miss—fresh, grassy, and a little tangy with a whisper of anise. It’s what makes pickles taste like pickles, brightens up creamy dips, and gives seafood dishes that perfect herbal lift. But what if you’re in the middle of making tzatziki, salmon, or potato salad and suddenly realize you’re out of dill weed? I’ve been in that spot, and trust me, your recipe isn’t doomed. There are several herbs that can step in and carry the dish without losing its spark.
Why Look for a Dill Weed Substitute?
Dill weed comes from the feathery leaves of the dill plant (different from dill seeds, which have a stronger flavor). It’s often used fresh but is also available dried. If you don’t have it, the key is to find something with a similar lightness or a complementary taste that won’t overpower the dish.
1. Fennel Fronds
Fennel fronds look a lot like dill weed and have a mild, licorice-like flavor. They’re one of the closest visual and flavor matches. Use them in equal amounts as you would dill, especially for garnishing fish, salads, or soups. I once swapped fennel fronds for dill in a creamy dip, and it was so good that nobody noticed.
2. Tarragon
Tarragon has a stronger anise-like taste but can work well in recipes where dill adds a subtle sweetness. Use it sparingly—about half the amount of dill—especially in sauces, dressings, or chicken dishes. Tarragon can bring a French twist that feels fancy without much effort.
3. Parsley
Parsley doesn’t taste like dill, but it offers a similar freshness and bright green color. Flat-leaf (Italian) parsley is best for cooking, while curly parsley works nicely as a garnish. Use it in equal amounts, especially in salads, soups, and dips. It’s my go-to when I want that pop of green without changing the flavor too much.
4. Basil
Basil is sweeter and more peppery than dill, but it can add a fresh herbal note in salads, pasta dishes, or dips. It’s not a perfect match, but if you’re making a Mediterranean-style dish, basil can hold its own. Use about the same amount as dill, but keep in mind it may slightly change the overall taste.
5. Chervil
Chervil is a delicate herb that tastes like a cross between parsley and tarragon. It’s mild, slightly sweet, and works beautifully in place of dill in egg dishes, dressings, and soups. If you’re lucky enough to find chervil, use it one-to-one as a substitute.
6. Thyme (for Cooking)
If you’re cooking a warm dish like roasted potatoes, soups, or stews, thyme can be a good substitute. It doesn’t mimic dill’s flavor but brings its own earthy, savory touch that balances rich foods. Use about half the amount, since thyme is more concentrated.
7. Cilantro (for Freshness)
Cilantro has a stronger citrusy bite compared to dill, but it can add brightness to salads, dressings, or dips. If your recipe leans toward Mexican or Indian flavors, cilantro makes an interesting substitute. Use it in equal amounts, but remember—it’s one of those herbs people either love or can’t stand.
Tips for Using Dill Substitutes
- Fresh herbs are always closer to dill’s lightness than dried options.
- Start small with strong-flavored herbs like tarragon or cilantro and adjust to taste.
- If you want both flavor and appearance, fennel fronds are the best choice.
Final Thoughts
Dill weed might be unique, but it’s not irreplaceable. Whether you grab fennel fronds for a near-perfect match, parsley for freshness, or tarragon for a more complex twist, your recipe will still shine. Personally, I keep parsley and fennel on hand—they’ve rescued more than a few dishes in my kitchen. So next time you’re out of dill, don’t panic—these seven substitutes will keep your cooking fresh and flavorful.
