Substitute Ingredient
Published 10 June 2026
Getting the ratio right is what separates a successful substitution from a ruined dish. Use too much of a concentrated substitute and you'll overwhelm everything else; use too little and the flavour disappears entirely. With fresh mint, the stakes are real — it's often the defining note in a recipe.
| Substitute | For every this much fresh mint | Use | Notes |
|---|---|---|---|
| Dried mint | 1 tbsp | 1 tsp | More concentrated; avoid raw applications |
| Fresh basil | 1 tbsp | 1 tbsp | No menthol cooling; great in fruit and savoury dishes |
| Fresh flat-leaf parsley | 1 tbsp | 1 tbsp | Grassy and fresh; savoury dishes only |
| Fresh coriander | 1 tbsp | 1 tbsp | Citrusy, not cooling; best in bold, spiced recipes |
| Peppermint extract | 2 tbsp | ¼ tsp | Highly concentrated; baking and desserts only |
Use 1 tsp of dried mint for every 1 tbsp of fresh mint. Drying concentrates the essential oils, so you only need one-third of the volume. Measure carefully — too much dried mint turns sharp and medicinal fast. If you're working with a larger recipe, scale proportionally and taste as you go. Dried mint works well in cooked sauces, marinades, and dressings, but skip it for cocktails, garnishes, or any dish where texture and brightness matter.
Use 1 tbsp of fresh basil for every 1 tbsp of fresh mint — it's a straight swap by volume. Basil brings a similarly vibrant, herbal freshness without the cooling menthol quality that mint is known for. In fruit salads and desserts, that aromatic complexity actually works beautifully. Don't lean on it for mint-forward cocktails or Middle Eastern dishes where that cooling note is the whole point.
Use 1 tbsp of fresh flat-leaf parsley for every 1 tbsp of fresh mint. Parsley is a practical, 1:1 visual and textural stand-in that works particularly well in tabbouleh or grain salads. It won't deliver any menthol cooling, but it keeps dishes tasting fresh and herbaceous. Stick to savoury applications — parsley in a sweet dish or cocktail simply doesn't translate.
Use 1 tbsp of fresh coriander for every 1 tbsp of fresh mint. The flavour profiles are genuinely different — coriander is citrusy and herbal rather than cooling — but it plays a similar freshening role in bold, spiced dishes. It's a natural fit in South-East Asian stir-fries, salsas, and Middle Eastern recipes where mint sits alongside strong flavours. Avoid it in sweet dishes, cocktails, or anywhere the minty character is essential.
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
Results may vary. Always verify allergen information independently. Read our full disclaimer →
Can I use dried mint instead of fresh mint in a 1:1 ratio?
No — dried mint is roughly three times more concentrated than fresh. Use 1 tsp of dried mint for every 1 tbsp of fresh mint called for. Swapping 1:1 will make your dish overwhelmingly sharp and medicinal.
How much peppermint extract equals a handful of fresh mint?
A loose handful of fresh mint is roughly 3–4 tbsp of leaves. That would translate to approximately ⅓–½ tsp of peppermint extract — but start at the lower end and taste, as extract strength varies between brands.
Can I substitute dried mint for fresh mint in a mojito?
Dried mint is not recommended for cocktails. It lacks the fresh, bright quality and textural element that mojitos rely on. Fresh basil is a better option if you're out of mint, though the flavour will be different.
Does using more coriander make it taste more like mint?
No — coriander's flavour profile is fundamentally different from mint's. Adding more won't bring it closer to that cooling menthol quality; it'll just make the dish taste more strongly of coriander. Stick to the 1:1 ratio and choose coriander only when menthol isn't the star of the dish.
Is there a substitute for fresh mint that works in both sweet and savoury dishes?
Fresh basil is the most versatile option — it crosses between fruit salads, desserts, and savoury dishes more comfortably than parsley or coriander. It won't suit every recipe, but it's the closest all-rounder at a reliable 1:1 ratio. ---
Looking for a quick substitute?
Substitute Ingredient
Our substitution guides are researched by home cooks and informed by established culinary references including King Arthur Baking and Serious Eats.
About →Use ¼ tsp of peppermint extract for every 2 tbsp of fresh mint. This is the most powerful substitute on the list — peppermint extract is intensely concentrated, and even a fraction too much will make your dish taste like toothpaste. Use it only in baking, desserts, or beverages where you want a clean mint hit without fresh leaves. Measure with a proper measuring spoon rather than estimating, and start at the lower end if you're unsure.
