What to use when you're out of parsley

If you need parsley for a recipe and don't have it on hand, cilantro, chives, dill, or tarragon will work depending on what dish you're making. Each one brings a different flavor, so the best choice depends on whether your recipe needs parsley's mild, grassy taste or just a fresh green herb to finish the dish.

The key is matching the herb's flavor profile to what the recipe is trying to do. A soup that calls for parsley as a garnish needs something different than a chimichurri sauce where parsley is the main ingredient. Some swaps are one-to-one; others need you to use less because the flavor is stronger.

Key Takeaways

  • Cilantro works best in Mexican, Latin, and Asian dishes, but tastes soapy to some people and has a much stronger flavor than parsley.
  • Chives are mild and onion-flavored, making them ideal for garnishing soups, potatoes, and eggs without overpowering the dish.
  • Dill pairs well with fish, potatoes, and creamy sauces, but use half the amount because its flavor is more concentrated than parsley.
  • Tarragon works in French cooking and with chicken or fish, but should be used sparingly because it has a licorice-like taste that can dominate.
  • Basil, oregano, and mint are options for specific dishes, but they change the flavor profile more noticeably than the other swaps.

Cilantro for bold, fresh flavor

Cilantro is the closest in appearance to parsley and works well in recipes where you want a stronger, more assertive herb flavor. Use it in salsa, guacamole, curry, tacos, and any Latin or Asian dish. It's also good in soups and stews where the herb cooks down and blends with other flavors.

The catch: cilantro tastes soapy to roughly 4 to 14 percent of people due to a genetic variation in how they perceive aldehydes, a compound in the plant. If you're not one of those people, cilantro is a nearly perfect swap. Use the same amount as you would parsley, or slightly less if you find the flavor too strong for your taste.

Cilantro wilts quickly when cooked, so add it at the end of cooking or use it as a raw garnish. If a recipe calls for parsley to be cooked throughout a dish, cilantro will lose its brightness faster.

Chives for a mild onion note

Chives are thin, grass-like herbs with a gentle onion flavor and none of parsley's grassy taste. They work best as a garnish on soups, baked potatoes, eggs, cream cheese, and sour cream-based dishes. They're also good scattered over roasted vegetables or fish right before serving.

Because chives are milder than parsley, you can use the same amount or even a bit more without overpowering the dish. They don't hold up well to heat, so always add them at the very end of cooking or after the dish comes off the stove. If you only have dried chives, use about one-third the amount of fresh chives the recipe calls for, since drying concentrates the flavor.

Chives are one of the easiest herbs to grow on a windowsill, so if you cook regularly, keeping a small pot on hand saves you from running out.

Dill for fish and creamy dishes

Dill has a bright, slightly tangy flavor that pairs beautifully with fish, potatoes, cucumbers, and cream-based sauces. It's the herb of choice in Scandinavian and Eastern European cooking. Use it in potato salad, on smoked salmon, in tzatziki, or in creamy soups.

Dill's flavor is more concentrated than parsley's, so use about half the amount the recipe calls for. Start with half and taste as you go—you can always add more, but you can't take it out. Like cilantro and chives, dill loses its brightness when cooked for a long time, so add it near the end or use it as a garnish.

Dill comes in two forms: feathery fresh dill (the fronds) and dill seeds. If you only have dill seeds, use them sparingly—they're much stronger and have a different flavor profile. Fresh dill is the better swap for parsley.

Tarragon for French and chicken dishes

Tarragon has a subtle licorice or anise flavor and is a staple in French cooking. It works well with chicken, fish, eggs, and light cream sauces. Tarragon is also good in vinaigrettes and with vegetables like asparagus or green beans.

Because tarragon's flavor is distinctive and strong, use only one-quarter to one-half the amount of parsley the recipe calls for. Taste as you add it—the licorice note can quickly take over a dish if you're not careful. Tarragon is best used fresh rather than dried; dried tarragon loses much of its flavor and can taste musty.

Tarragon is less common in home kitchens than the other swaps on this list, so it's worth keeping a small pot growing if you cook French food regularly or enjoy making béarnaise sauce.

Basil, oregano, and mint for specific dishes

Basil works in Italian dishes, tomato-based sauces, and with mozzarella and tomatoes, but it has a sweeter, more peppery flavor than parsley and will noticeably change the taste of the dish. Use it only if the recipe is already Italian in style or if you're comfortable with a flavor shift.

Oregano is stronger and more earthy than parsley and works in Mediterranean, Greek, and Mexican cooking. It's good in tomato sauces, on roasted vegetables, and with beans, but use only one-third to one-half the amount of parsley because the flavor dominates quickly.

Mint is sweet and cooling and works in Middle Eastern dishes, teas, and desserts, but it's a poor swap for parsley in savory cooking unless the recipe specifically calls for mint. It will make a soup or sauce taste like toothpaste if used in the wrong context.

How to choose the right swap

The best substitute depends on three things: the cuisine, whether the herb is cooked or raw, and how much the herb contributes to the dish's flavor.

If parsley is a garnish—sprinkled on top at the end—you have more freedom to choose based on what you have. A soup that calls for parsley as garnish can take cilantro, chives, or dill without the dish tasting wrong. If parsley is a main ingredient, like in chimichurri or tabbouleh, you need something closer to parsley's mild flavor, which narrows your options.

Think about the cuisine too. A Mexican dish needs cilantro; a French dish needs tarragon; a Scandinavian dish needs dill. Using the herb that fits the food's origin story usually works better than a generic swap.

Frequently Asked Questions

Can I use dried parsley instead of fresh?

Dried parsley has lost most of its flavor and tastes dusty. If you must use it, use one-third the amount of fresh parsley and add it early so it has time to rehydrate. For garnishes or dishes where parsley's fresh taste matters, dried parsley is not a good option—one of the fresh substitutes listed above will work better.

What if I don't have any of these herbs?

If the recipe uses parsley as a garnish only, you can skip it entirely. If parsley is mixed into the dish, try green onion tops (the light green part), watercress, or even finely chopped lettuce for color and a bit of freshness. These won't taste the same, but they'll add visual appeal and a hint of green flavor.

Can I use parsley substitutes in the same amount?

Not always. Cilantro and chives can usually be used one-to-one, but dill, tarragon, and oregano are stronger and should start at half the amount. Taste as you go and adjust. It's easier to add more herb than to remove it once it's in the dish.

Do I add the substitute at the same time as the recipe says to add parsley?

If the recipe says to add parsley at the end, add your substitute at the end too. If parsley cooks for the whole dish, your substitute should also cook the whole time. The main exception is tarragon and dill, which lose flavor faster than parsley when cooked, so you might add them slightly later to keep their brightness.

What's the best substitute if I'm making a recipe I've never made before?

Chives are the safest choice because they're mild and won't change the dish's flavor much. If you know the cuisine—Italian, French, Mexican—pick the herb that matches: basil for Italian, tarragon for French, cilantro for Mexican. When in doubt, chives won't steer you wrong.