Browse 12 herbs ingredients and their substitutes.
Click on any ingredient to see tested replacements with exact ratios and use-case guidance.
Sweet, aromatic herb central to Italian and Thai cooking. Used fresh or dried in sauces, salads, and pesto.
4 substitutesAromatic leaf used in slow-cooked dishes, soups, stews, and brines to add subtle herbal depth.
3 substitutesMild onion-flavored herb used as a garnish, in dips, compound butter, and egg dishes.
3 substitutesBright, citrusy herb essential in Mexican, Thai, Indian, and Middle Eastern cooking.
4 substitutesFeathery herb with anise-like flavor used in pickles, fish dishes, potato salad, and Eastern European cooking.
3 substitutesCool, refreshing herb used in beverages, desserts, Middle Eastern dishes, and as a garnish.
3 substitutesPungent Mediterranean herb used in Italian, Greek, and Mexican cooking.
4 substitutesMild, fresh herb used as garnish and flavor base in European, Middle Eastern, and American cooking.
4 substitutesPiney, aromatic herb used in roasted meats, potatoes, breads, and Mediterranean dishes.
4 substitutesEarthy, slightly peppery herb used in stuffing, pork dishes, pasta, and brown butter sauces.
3 substitutesAnise-flavored French herb used in béarnaise, chicken dishes, dressings, and compound butters.
3 substitutesEarthy, slightly minty herb used in French and Mediterranean cooking, soups, roasts, and stews.
4 substitutes