Substitutions / parsley
What to use instead of parsley
Use fresh cilantro in equal amounts. Brighter, more citrusy flavor — works well in many of the same dishes but can taste soapy to some people.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Fresh cilantro | 1:1 | Brighter, more citrusy flavor — works well in many of the same dishes but can taste soapy to some people. |
| Fresh chives | 1:1 | Milder and more oniony; lacks parsley's grassy note but blends in without overpowering. |
| Fresh basil | 1:1 | Sweeter and more aromatic — best in Mediterranean or Italian contexts, less suited to Middle Eastern or tabbouleh-style dishes. |
How much is a cup of parsley?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh parsley 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.