5 Good Mint Substitutes Every Homecooks Should Know

Mint has always been a go-to herb in the cooking world (a member of the Mentha genus). It have a refreshing flavor, but it also has numerous health benefits.

But what if, for some reason, you're fresh out of mint? I'm here to guide you through the luscious garden of mint's family relatives - five substitutes that, when used right, can be just as invigorating as your trusty mint leaves, and maybe even improve your recipes in new and exciting ways.

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5 Delicious Mint Substitutes

1 - Basil

Basil, the hero of pesto and the backbone of caprese, strikes a balance between sweet and savory (Ocimum basilicum). It's an impeccable partner to tomatoes in salads, pasta, or garnishing a filling Bolognese.

Its anise-like undertones provide a refreshing twist to your dishes, and it's particularly at home in Italian and Thai cuisines.

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In cocktails, pair it with fruits like strawberries or blackberries, and in savory dishes, experiment with Thai basil swaps for cooking for a more peppery profile.

The ratio is typically one-to-one, but adjust it to your taste.

2 - Lemon Balm

Relatively unknown in most kitchens, lemon balm is the secret weapon for recipes that crave a citrusy punch (Melissa officinalis).

To use it as a mint substitute, consider intensifying the citrusy elements or use it in making digestive waters and marinades; see citrus swaps for marinades.

In terms of ratio, lemon balm can be quite potent, so start with half the amount that a recipe calls for in mint and adjust upward to taste. It's a subtle but effective swap that can truly brighten up your dish.

3 - Cilantro

Cilantro, the cool cousin of coriander, comes packed with its own brand of flair (Coriandrum sativum).

For cilantro to stand in for mint effectively, use it more as an accent than a foundation, adjusting your quantities according to how prominent you want the flavor to be. Try a 2-to-1 ratio at first and adjust from there to balance the dish.

4 - Parsley

Bold yet not overpowering, parsley may seem mundane, but it's a wondrous herb in its own right (Petroselinum crispum).

You'll find parsley right at home in tabbouleh, as well as in most dishes where you'd serve mint as a garnish or for a touch of color; see parsley substitutes to try.

Substituting mint with parsley usually requires a 1-to-1 ratio, though you might want to use a bit extra to make up for mint's typical zing. It's hard to overdo it with parsley, so don't be afraid to be generous with your handfuls.

5 - Tarragon

Tarragon is the sophisticated diner's answer to the minty freshness question (Artemisia dracunculus). With a flavor that's a dance between sweet and slightly bitter, tarragon pairs delightfully with fish, chicken, and eggs.

Its unique notes make it a star ingredient in Béarnaise sauce and certain dijon mustards.

Being slightly more potent than mint, a good rule when you're using tarragon as a mint alternative is to start with about three-quarters or half of the recipe's mint amount, then tweak until you achieve the right balance in flavor.