Best Substitutes for Dill: Practical Herb Alternatives

The best substitutes for dill are fresh tarragon (use 1:1 ratio), fennel fronds (1:1), dried dill weed (1 teaspoon dried = 1 tablespoon fresh), and dill pickle juice (for dressings and marinades). Each alternative offers similar flavor notes with slight variations in intensity and application.

When you're preparing a recipe that calls for dill but find your herb garden or pantry lacking, knowing reliable substitutes can save your dish. Dill's distinctive flavor—fresh, grassy with subtle anise notes—makes it essential in Scandinavian, Eastern European, and Mediterranean cuisines. Whether you're making tzatziki, pickling cucumbers, or seasoning salmon, understanding proper dill alternatives ensures your culinary creations maintain their intended character.

Understanding Dill's Flavor Profile

Dill (Anethum graveolens) offers a unique combination of flavors that makes substitution challenging but not impossible. Its fresh leaves provide:

• A bright, grassy top note
• Subtle anise or licorice undertones
• Mildly sweet and tangy finish
• Delicate texture that doesn't overpower dishes

When selecting a dill substitute, consider whether your recipe requires fresh or dried dill, as this dramatically affects substitution ratios and flavor outcomes. Fresh dill has a more delicate flavor than its dried counterpart, which concentrates the essential oils.

Top Fresh Herb Substitutes for Dill

Fresh Tarragon

Fresh tarragon makes the closest flavor match for dill, sharing similar anise notes. Use it in a 1:1 ratio when substituting in:

• Fish dishes (particularly salmon and trout)
• Vinaigrettes and creamy dressings
• Potato salads
• Vegetable pickling brines

Be aware that tarragon has a slightly stronger flavor than dill, so taste as you go. French tarragon offers the best match, while Russian tarragon lacks the distinctive anise flavor.

Fennel Fronds

The feathery green tops of fennel bulbs provide an excellent dill alternative with nearly identical appearance and similar flavor profile. Use fennel fronds:

• As a 1:1 replacement in salads and cold dishes
• When garnishing fish or seafood
• In cucumber-based dishes where visual similarity matters

Fennel fronds have a slightly sweeter, more pronounced licorice flavor than dill, so they work best in recipes where this characteristic complements other ingredients.

Substitute	Flavor Comparison	Best Used In	Substitution Ratio
Fresh Tarragon	Slightly stronger anise notes	Fish, dressings, egg salads	1:1 (taste and adjust)
Fennel Fronds	Sweeter, more pronounced licorice	Cucumber salads, fish garnishes	1:1
Dill Weed (dried)	More concentrated, earthier	Stews, soups, pickling spice blends	1 tsp dried = 1 tbsp fresh
Dill Pickle Juice	Sour, salty, dill-forward	Dressings, marinades, potato salad	2-3 tbsp per 1 tbsp fresh dill
Basil + Parsley Mix	Grassy with herbal notes	Salads, dips, cold dishes	1.5 tbsp mix = 1 tbsp dill

Dried Herb Alternatives

Dill Weed

When fresh dill isn't available, dried dill weed (often labeled simply as "dill") works well in cooked dishes. Remember the critical conversion:

1 teaspoon dried dill = 1 tablespoon fresh dill

Dried dill works best in:

• Pickling spice blends
• Salmon patties and fish cakes
• Rice pilafs
• Compound butters

Because drying concentrates flavors but loses some aromatic compounds, dried dill lacks the bright freshness of the fresh herb but maintains the essential flavor profile.

Caraway Seeds (in moderation)

For recipes where dill's earthy notes are more important than its fresh top notes, caraway seeds can work as a substitute. Use sparingly:

• 1/4 teaspoon caraway seeds = 1 tablespoon fresh dill
• Best in hearty rye breads, potato salads, and cabbage dishes
• Grind lightly before using to release oils

Caraway's stronger flavor means it's not ideal for delicate fish dishes but works well in robust recipes where dill's earthiness is the primary characteristic needed.

Liquid-Based Substitutes

Dill Pickle Juice

One of the most practical dill substitutes, especially when you need both dill flavor and acidity:

• Use 2-3 tablespoons pickle juice per 1 tablespoon fresh dill
• Ideal for tzatziki, potato salad, and creamy dressings
• Reduces need for additional vinegar or lemon juice

This substitute works particularly well when making dips or dressings where the liquid component matters as much as the dill flavor itself.

Recipe-Specific Substitution Guide

For Salmon and Fish Dishes

When your recipe calls for dill with fish, particularly salmon:

• Fresh option: Tarragon (1:1 ratio) provides similar anise notes without overwhelming the fish
• Dried option: Dill weed (1 tsp dried = 1 tbsp fresh) works well in dry rubs
• Pro tip: Add lemon zest with your substitute to mimic dill's bright top notes

For Tzatziki and Creamy Dips

When making Greek tzatziki or similar yogurt-based dips:

• Best substitute: Dill pickle juice (2 tbsp per 1 tbsp fresh dill) plus a pinch of dried dill
• Alternative: Fennel fronds finely chopped (1:1 ratio)
• Avoid: Stronger herbs like rosemary or thyme that will dominate the delicate flavor

For Pickling and Preserving

When dill is essential to the pickling process:

• First choice: Dill seed heads (more potent than leaves)
• Second choice: Dill weed plus 1-2 sprigs of fresh tarragon
• Third choice: 1 teaspoon dill seed per quart of pickling liquid

What NOT to Use as Dill Substitutes

Certain herbs and spices create undesirable results when substituting for dill:

• Dill vs. Dill Seed: Dill seeds have a stronger, more pungent flavor and shouldn't replace fresh dill in equal amounts
• Coriander: Has citrus notes that don't mimic dill's profile
• Dill vs. Fennel Seed: Fennel seeds are much stronger than fennel fronds
• Mint: Creates an entirely different flavor profile that clashes with traditional dill applications

Storage Tips for Dill and Substitutes

Maximize the shelf life of your dill and alternatives:

• Fresh dill: Store upright in a glass with 1 inch of water, covered loosely with a plastic bag in the refrigerator (up to 10 days)
• Tarragon: Treat like dill—store in water with a loose plastic cover
• Fennel fronds: Wrap in damp paper towel inside an airtight container
• Dried herbs: Store in airtight containers away from light and heat (6-12 month shelf life)

Final Substitution Tips

When substituting for dill, remember these professional chef tips:

• Add substitutes later in the cooking process than you would fresh dill to preserve delicate flavors
• When in doubt, start with less substitute and adjust to taste
• Consider adding a small amount of lemon zest to mimic dill's bright top notes
• For the closest approximation, combine two substitutes (e.g., tarragon + parsley)
• Dried herb substitutes work better in cooked dishes, while fresh alternatives shine in cold applications

What is the best substitute for fresh dill in tzatziki?

Dill pickle juice is the best substitute for fresh dill in tzatziki, using 2-3 tablespoons of juice per 1 tablespoon of fresh dill called for in the recipe. This provides both the dill flavor and necessary acidity. For optimal results, combine with a small pinch of dried dill weed to enhance the dill flavor profile without overwhelming the delicate yogurt-cucumber balance.

How do I substitute dried dill for fresh dill in recipes?

The proper substitution ratio is 1 teaspoon of dried dill weed for every 1 tablespoon of fresh dill. Dried dill has a more concentrated, earthier flavor than fresh, so it works best in cooked dishes like soups, stews, and pickling brines rather than fresh applications. When substituting, add dried dill earlier in the cooking process to allow time for the flavors to infuse.

Can I use tarragon instead of dill for salmon?

Yes, fresh tarragon makes an excellent substitute for dill with salmon, using a 1:1 ratio. Tarragon shares dill's subtle anise notes but has a slightly stronger flavor profile. For best results, use French tarragon and pair with lemon zest to mimic dill's bright top notes. Tarragon works particularly well in creamy sauces for salmon or as part of a dry rub for grilled fish.

What's the difference between dill weed and dill seed?

Dill weed refers to the dried leaves of the dill plant, while dill seed comes from the plant's flower heads. Dill weed has a grassier, more delicate flavor similar to fresh dill, making it suitable for substitution at a 1:3 ratio (1 tsp dried weed = 1 tbsp fresh). Dill seed has a stronger, more pungent, slightly citrusy flavor and should not be used as a direct substitute—use only 1/4 to 1/2 teaspoon of seed where a recipe calls for 1 tablespoon of fresh dill.

Can fennel fronds replace dill in cucumber salad?

Absolutely—fennel fronds make the best visual and flavor substitute for dill in cucumber salad. Use them at a 1:1 ratio as they have a similar feathery appearance and complementary flavor profile with subtle licorice notes. Chop the fronds finely to match the texture of minced dill. The slight sweetness of fennel actually enhances cucumber's natural flavor, making this substitution particularly effective in cold salads and fresh applications.