Ingredient substitution guide
Best substitutes for dill
Best swap for dill: Fennel fronds, 1:1; anise-forward, similar feathery texture.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Dill?
The best swap for Dill is Fennel Fronds, 1:1; anise-forward, similar feathery texture. Another option is Tarragon, use half as much; stronger anise flavor. A third option is Parsley, 1:1; loses the anise note, fresh herbal. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Fennel fronds | 1:1; anise-forward, similar feathery texture |
| Tarragon | use half as much; stronger anise flavor |
| Parsley | 1:1; loses the anise note, fresh herbal |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for dill