Fresh produce and herbs form the flavour backbone of any professional kitchen. This guide covers vegetable substitutions, herb swaps with usage guidance, tomato product alternatives, and aromatics — helping kitchens adapt to seasonal shortages, delivery failures, and unexpected price spikes.
Vegetable Substitutions
Original Ingredient | Substitute | Notes |
Spinach | Kale, Swiss Chard, Or Silverbeet | 1:1 — Adjust Cook Time |
Spinach | Baby Bok Choy (In Asian Dishes) | 1:1 |
Spinach | Watercress | 1:1 — More Peppery |
Kale | Swiss Chard | 1:1 |
Kale | Cavolo Nero / Tuscan Cabbage | 1:1 |
Kale | Collard Greens | 1:1 |
Zucchini / Courgette | Yellow Squash | 1:1 |
Zucchini / Courgette | Cucumber (In Raw Dishes) | 1:1 |
Zucchini / Courgette | Chayote | 1:1 |
Bell Peppers | Poblano Or Sweet Peppers | 1:1 — Poblano Slightly Spicier |
Bell Peppers | Anaheim Peppers | 1:1 — Mild Heat |
Bell Peppers | Banana Peppers | 1:1 — Mild |
Celery | Fennel Stalks | 1:1 — Anise Note |
Celery | Bok Choy Stalks | 1:1 |
Celery | Celeriac (In Cooked Dishes) | 1:1 |
Mushrooms | Eggplant / Aubergine | 1:1 — Less Umami |
Mushrooms | Jackfruit (For Meaty Texture) | 1:1 |
Mushrooms | Sun-Dried Tomatoes (For Umami) | Use Less |
Green Beans | Asparagus | 1:1 |
Green Beans | Sugar Snap Peas | 1:1 |
Green Beans | Yard-Long Beans | 1:1 |
Broccoli | Cauliflower | 1:1 |
Broccoli | Broccolini | 1:1 |
Broccoli | Chinese Broccoli (Gai Lan) | 1:1 |
Cauliflower | Broccoli | 1:1 |
Cauliflower | Kohlrabi | 1:1 |
Cauliflower | Turnip (In Soups) | 1:1 |
Shallots | Red Onion (Use Half The Amount) | Milder Substitute |
Shallots | Spring Onion / Scallion Bulbs | 1:1 |
Leeks | Onion + Extra Celery | 1:1 Approximate |
Leeks | Spring Onions / Scallions (Use More) | 1:1 Approximate |
Fennel | Celery + Pinch of Anise Seed | 1:1 |
Fennel | Bok Choy Stalks | 1:1 |
Eggplant / Aubergine | Portobello Mushrooms | 1:1 |
Eggplant / Aubergine | Zucchini (In Baked Dishes) | 1:1 |
Corn (Fresh) | Frozen Corn Kernels | 1:1 |
Corn (Fresh) | Canned Corn (Drained) | 1:1 |
Asparagus | Green Beans Or Broccolini | 1:1 |
Asparagus | Baby Leeks | 1:1 |
Artichoke Hearts | Zucchini (In Pasta) | 1:1 |
Artichoke Hearts | Canned Palm Hearts | 1:1 |
Butternut Squash | Sweet Potato | 1:1 |
Butternut Squash | Pumpkin | 1:1 |
Sweet Potato | Butternut Squash | 1:1 |
Sweet Potato | Yam Or Taro | 1:1 |
Peas (Fresh Or Frozen) | Edamame | 1:1 |
Peas (Fresh Or Frozen) | Broad Beans / Fava Beans | 1:1 |
Bok Choy | Napa Cabbage | 1:1 |
Bok Choy | Swiss Chard | 1:1 |
Napa Cabbage | Savoy Cabbage | 1:1 |
Napa Cabbage | Regular Green Cabbage | 1:1 — Firmer |
Water Chestnuts | Jicama | 1:1 |
Water Chestnuts | Celery (Diced Small) | 1:1 |
Bean Sprouts | Shredded Cabbage | 1:1 |
Bean Sprouts | Julienned Daikon | 1:1 |
Daikon Radish | Turnip | 1:1 |
Daikon Radish | Jicama | 1:1 |
Okra (Thickening) | Cornstarch Slurry | To Consistency |
Okra (Thickening) | Filé Powder | To Consistency |
Celeriac | Turnip + Celery Seed | 1:1 |
Parsnip | Turnip Or Carrot | 1:1 |
Turnip | Parsnip Or Swede / Rutabaga | 1:1 |
Cabbage (In Slaws) | Shaved Brussels Sprouts | 1:1 |
Radish | Daikon Or Turnip (In Cooked Dishes) | 1:1 |
Baby Spinach (Salad) | Rocket / Arugula | 1:1 — More Peppery |
Rocket / Arugula | Watercress Or Baby Spinach | 1:1 |
Endive / Chicory | Radicchio | 1:1 — Slightly More Bitter |
Radicchio | Red Cabbage (Shredded) | 1:1 — Less Bitter |
Beetroot (Cooked) | Red Cabbage (Braised, For Colour And Earthiness) | Approximate |
Tomato Product Substitutions
Original Ingredient | Substitute | Notes |
Tomato Paste | Tomato Sauce Reduced By Half | 1:1 After Reduction |
Tomato Paste | Sundried Tomato Paste (Jarred) | 1:1 |
Tomato Paste | Red Pepper Paste (Harissa-Free) | 1:1 |
Tomato Sauce | Crushed Tomatoes Blended Smoothly | 1:1 |
Tomato Sauce | Passata | 1:1 |
Tomato Sauce | Diced Tomatoes + Blending | 1:1 |
Crushed Tomatoes | Diced Tomatoes Blended | 1:1 |
Crushed Tomatoes | Passata + Diced Fresh Tomato | 1:1 |
Fresh Tomatoes | Canned Whole Tomatoes | 1:1 |
Fresh Tomatoes | Cherry Tomatoes (Halved) | 1:1 |
Sun-Dried Tomatoes | Roasted Fresh Tomatoes | 1:1 |
Sun-Dried Tomatoes | Tomato Paste (In Cooked Dishes) | Use Less |
Passata | Canned Crushed Tomatoes Blended | 1:1 |
Passata | Tomato Sauce | 1:1 |
Canned Diced Tomatoes | Fresh Tomatoes (Blanched, Peeled, Diced) | 1:1 |
Cherry Tomatoes | Grape Tomatoes | 1:1 |
Cherry Tomatoes | Roma / Plum Tomatoes (Quartered) | 1:1 |
Tomato Juice | Tomato Sauce Diluted With Water | 1:1 |
Tomato Juice | Passata Diluted With Water | 1:1 |
Tinned Whole Peeled Tomatoes | Crushed Or Diced Canned Tomatoes | 1:1 |
Tomato Purée (UK, Thin) | Passata | 1:1 |
Tomato Purée (UK, Thin) | Canned Tomatoes Blended | 1:1 |
Fresh Herb Substitutions
Original Herb | Substitute | Notes |
Basil | Oregano Or Parsley | 1:1 |
Basil | Thai Basil (In Asian Dishes) | 1:1 |
Basil | Tarragon (In French Dishes) | Use Sparingly |
Cilantro / Coriander Leaf | Flat-Leaf Parsley | 1:1 |
Cilantro / Coriander Leaf | Thai Basil + Mint (Combined) | 1:1 |
Cilantro / Coriander Leaf | Fresh Dill | 1:1 — Different Flavour |
Parsley | Chives Or Celery Leaves | 1:1 |
Parsley | Tarragon (Use Sparingly) | Less Is More |
Parsley | Basil (In Mediterranean Dishes) | 1:1 |
Thyme | Oregano | 1:1 |
Thyme | Marjoram | 1:1 |
Thyme | Savoury | 1:1 |
Rosemary | Thyme | 1:1 |
Rosemary | Sage (Use Less — Stronger) | Use Half |
Dill | Tarragon | 1:1 |
Dill | Fennel Fronds | 1:1 |
Dill | Parsley + Touch Of Anise | 1:1 Approximate |
Chives | Green Onion Tops (Sliced Thin) | 1:1 |
Chives | Leek Tops (Sliced Thin) | 1:1 |
Mint | Spearmint | 1:1 |
Mint | Basil (In Salads Or Drinks) | 1:1 |
Tarragon | Basil + Pinch Of Anise | 1:1 Approximate |
Tarragon | Chervil | 1:1 |
Sage | Thyme + Rosemary (Combined) | 1:1 |
Sage | Marjoram | 1:1 |
Bay Leaves | Thyme + Parsley (Combined) | 1:1 Approximate |
Lemongrass | Lemon Zest + Ginger | 1 Stalk = 1 Tsp Zest + ½ Tsp Ginger |
Lemongrass | Lemon Verbena | 1:1 |
Kaffir Lime Leaves | Lime Zest + Bay Leaf | 1:1 |
Curry Leaves | Bay Leaves (Structural Sub Only — Different Flavour) | 1:1 |
Oregano | Marjoram | 1:1 |
Oregano | Thyme | 1:1 |
Marjoram | Oregano (Use Slightly Less) | Milder Than Oregano |
Epazote | Cilantro + Oregano (Combined) | 1:1 |
Flat-Leaf Parsley | Curly Parsley | 1:1 — Less Flavour |
Thai Basil | Regular Basil + Pinch Of Anise | 1:1 |
Vietnamese Mint / Rau Ram | Mint + Cilantro (Combined) | 1:1 |
Shiso / Perilla | Mint + Basil (Combined) | 1:1 Approximate |
Lovage | Celery Leaves + Parsley | 1:1 |
Chervil | Tarragon Or Flat-Leaf Parsley | 1:1 |
Sorrel | Spinach + Squeeze Of Lemon | 1:1 |
Dried-To-Fresh Conversion
Rule | Detail |
General Conversion | 1 Tsp Dried Herbs = 1 Tbsp Fresh Herbs |
General Rule | Use Approximately One-Third The Amount When Substituting Dried For Fresh |
Woody Herbs (Rosemary, Thyme, Oregano) | Dried Works Nearly As Well As Fresh — Good For Stocks, Braises, Marinades |
Delicate Herbs (Basil, Cilantro, Parsley, Chives) | Fresh Is Strongly Preferred — Dried Loses Most Character |
Adding Time | Add dried herbs early in cooking; add fresh herbs at the end |
Aromatics And Allium Substitutions
Original Ingredient | Substitute | Notes |
Garlic (Fresh) | Garlic Powder | 1 Clove = ¼ Tsp Powder |
Garlic (Fresh) | Garlic Paste (Jarred) | 1 Clove = 1 Tsp Paste |
Garlic (Fresh) | Roasted Garlic | Milder, Sweeter |
Onion (Yellow/Brown) | White Onion | 1:1 |
Onion (Yellow/Brown) | Shallots (Use Less) | Milder — Use ½ The Amount |
Onion (Yellow/Brown) | Leeks (White Part Only) | 1:1 |
Red Onion | Shallots | 1:1 |
Red Onion | White Onion + Dash Of Red Wine Vinegar | 1:1 |
Spring Onion / Scallion | Chives | 1:1 (Garnish Only) |
Spring Onion / Scallion | Leek Tops (Sliced Thin) | 1:1 |
Ginger (Fresh) | Ground Ginger | 1 Tsp Fresh = ¼ Tsp Dried |
Ginger (Fresh) | Galangal | Similar But More Piney |
Galangal | Fresh Ginger | 1:1 — Slightly Different |
Lemongrass | Lemon Zest + Ginger Combined | 1 Stalk Approximate |
Horseradish (Fresh) | Prepared Horseradish (Jarred) | 1:1 |
Horseradish (Fresh) | Wasabi Paste (Use Less — Hotter) | Use Half |
Wasabi | Horseradish Paste + Pinch Of Mustard | 1:1 Approximate |
Note: Always inform guests of allergen-relevant substitutions, particularly garlic and onion, for guests with FODMAP sensitivities or allium allergies. When possible, test substitutions in smaller quantities before full production.