Substitutions / mint
What to use instead of mint
Use fresh basil in equal amounts. Sweeter and less cool than mint, but works well in both savory and fruit-based dishes.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Fresh basil | 1:1 | Sweeter and less cool than mint, but works well in both savory and fruit-based dishes. |
| Fresh tarragon | 1:1 | Adds a mild anise note instead of coolness — best in savory recipes, not desserts. |
| Dried mint | 1 tsp / 1 tbsp fresh | More concentrated and slightly dustier in flavor; works better in cooked dishes than raw applications. |
How much is a cup of mint?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh mint 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.