Parsley is the kind of herb that quietly does a lot of work in the kitchen. It brightens flavors, adds freshness, and makes almost any dish look a little more put together. Whether it’s chopped into tabbouleh, sprinkled over pasta, or stirred into soups, parsley earns its spot as a staple. But what happens when you’re halfway through a recipe and realize you don’t have any? Don’t panic—I’ve been there, and the good news is there are plenty of parsley substitutes that can keep your dish fresh and flavorful.
Why Look for a Parsley Substitute?
Parsley is mild, slightly peppery, and fresh. Unlike stronger herbs, it doesn’t overpower dishes—it lifts them. If you’re out of it, the goal is to replace that freshness, color, or subtle peppery taste. Some substitutes bring brightness, others bring earthiness, and a few add their own unique spin.
1. Cilantro
Cilantro is probably the closest substitute in terms of appearance and freshness. It has a stronger, citrusy bite, so not everyone loves it. Use it in equal amounts for garnishing or in dishes like salsa, salads, or rice. I’ve swapped parsley for cilantro in tabbouleh before, and while the flavor was different, it worked beautifully.
2. Basil
Basil is sweeter and more aromatic, but it can replace parsley in pasta sauces, pizzas, and salads. Use fresh basil leaves chopped finely in the same quantity as parsley. It will add a little more personality to your dish, but that’s not a bad thing.
3. Chervil
Chervil is sometimes called “French parsley” because it looks similar and has a delicate flavor with a hint of anise. It works best in salads, egg dishes, and light sauces. Use it in equal amounts. If you can find it, chervil is one of the most natural parsley stand-ins.
4. Tarragon
Tarragon has a stronger licorice-like flavor, so it’s not a twin of parsley, but it brings freshness to sauces, dressings, and chicken or fish dishes. Use about half the amount of tarragon as parsley to avoid overpowering your recipe.
5. Oregano
Fresh oregano is more pungent than parsley, but it works in Mediterranean dishes, tomato-based sauces, and roasted vegetables. Use less than the recipe calls for—about half the amount—to keep the flavor balanced.
6. Arugula
Arugula isn’t an herb, but its peppery bite makes it a good parsley replacement in salads, garnishes, or pasta dishes. Chop it finely and use equal amounts. I like using arugula when I want something fresh with a little extra kick.
7. Dill
Dill has a tangy, grassy flavor that pairs well with fish, potatoes, and creamy dips. It doesn’t taste like parsley, but it brings brightness to the table. Use it sparingly—about half the amount of parsley—since its flavor can be stronger.
8. Carrot Tops (Yes, Really)
Don’t toss those carrot greens! They have an earthy, slightly bitter flavor that’s surprisingly close to parsley. Chop them finely and use in equal amounts. They work well in pesto, soups, or sprinkled as garnish. It’s a sustainable and tasty option that often gets overlooked.
Tips for Using Parsley Substitutes
- For garnish: Cilantro, carrot tops, or arugula are best.
- For sauces and soups: Basil, chervil, or oregano shine.
- Start small: Stronger herbs like dill or tarragon can easily overpower.
- Mix and match: Sometimes combining two substitutes (like basil and arugula) gets you closer to parsley’s balance.
Final Thoughts
Parsley might seem irreplaceable, but your dish doesn’t have to suffer without it. Cilantro offers freshness, basil brings sweetness, arugula adds peppery flair, and carrot tops give you a creative, waste-free option. Personally, I keep basil and cilantro handy—they’ve rescued more than a few dishes in my kitchen. Next time you’re out of parsley, one of these eight substitutes will keep your cooking fresh, colorful, and flavorful.
