Substitutions / dill
What to use instead of dill
Use fresh tarragon in equal amounts. Anise-forward flavor, so it works well with fish and eggs but shifts the profile noticeably.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Fresh tarragon | 1:1 | Anise-forward flavor, so it works well with fish and eggs but shifts the profile noticeably. |
| Fresh fennel fronds | 1:1 | Mild and slightly sweet; closest to dill's feathery character, especially in salads or with salmon. |
| Dried dill | 1 tsp / 1 tbsp fresh | More concentrated flavor — use sparingly and add early so it blooms in the dish. |
How much is a cup of dill?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh dill in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.