Although each herb has its own distinctive flavor, there's no culinary rule that says you can't substitute one herb in place of another. Try something new to spice up your cooking or as an emergency substitution.
Herb Substitute Guide
For any herb, you can substitute 1 teaspoon dried herb for 1 tablespoon fresh herb.
Basil: oregano or thyme
Bay leaf: For 1 bay leaf, substitute 1/4 teaspoon crushed bay leaf or 1/4 teaspoon thyme.
Chervil: tarragon or parsley
Chives: green onion, onion, or leek
Dill (weed or seed): Use an equal amount of tarragon.
Fennel: anise seed
Italian seasoning: basil, oregano, or rosemary
Marjoram: basil, thyme, or savory
Mint: basil, marjoram, or rosemary
Oregano: thyme or basil
Parsley: chervil or cilantro
Rosemary: thyme, tarragon, or savory
Sage: poultry seasoning, savory, marjoram, or rosemary
Savory: thyme, marjoram, or sage
Tarragon: chervil, dash fennel seed, or dash anise seed
Thyme: basil, marjoram, oregano, or savory
Is your ingredient missing from the list? Hop over to our spice substitutes page and check for your substitution there.
Basic Herb Information
Selecting. Fresh herbs add bold flavor to recipes, whether you grow them in your own garden or pick them up at the grocery store. Choose herbs that have fresh-looking leaves without brown spots. Fresh herbs are not long-lasting, so only buy or pick them as you need to.
Storing. To store fresh herbs, cut 1/2 inch off the stems. Stand stem ends in a small jar or glass with some water. Loosely cover any leaves with a small plastic bag and store in the refrigerator. (Note: Don't refrigerate basil -- it may blacken.) Discard wilted leaves as they appear.