You can use basil instead of mint at a ratio of 1:1 (different flavour). Basil can stand in for mint at a 1:1 ratio, and the dish turns sweeter and less cool for it. The swap works in salads, fruit dishes and light sauces, where basil's sweetness is welcome, and it fails in drinks and desserts, where mint's cool freshness is the whole point.

All amounts in this guide are approximate. Taste as you go, adjust to your dish, and verify with a kitchen scale where weighing matters, because a spoonful can vary with how full it is and how finely the ingredient is ground.

The ratio, in a table

The table below scales the swap from the smallest amount to a full batch. The rule never changes: 1:1 (different flavour).

Mint called for Basil to use Notes
1/4 tsp mint 1/4 tsp basil Start here for a first try
1/2 tsp mint 1/2 tsp basil
1 tsp mint 1 tsp basil The most common amount
1 tbsp mint 1 tbsp basil
2 tbsp mint 2 tbsp basil Taste before adding more

Worked examples

A watermelon and feta salad

A watermelon salad calls for 2 tablespoons of torn mint leaves, but the mint pot is empty. Use 2 tablespoons of basil instead, torn over the salad just before serving. The salad turns sweeter and more herbal, with a warm note that suits the feta, and the basil's green leaves look just as good as the mint would have. It is a different salad, more Italian than Middle Eastern, but it is a delicious one, and the watermelon stays the star.

A tomato and mozzarella salad

A tomato salad recipe asks for a handful of mint leaves scattered over the tomatoes. Swap in basil, which is the classic herb for this salad anyway, torn over the top with olive oil and salt. The salad tastes exactly as it should, because basil and tomato are one of the great pairings, and the mint was only ever a variation. This is the swap at its easiest, because the substitute is the better herb for the dish.

A yoghurt sauce for grilled meat

A yoghurt sauce for grilled lamb calls for 3 tablespoons of chopped mint. Use 3 tablespoons of basil instead, chopped fine and stirred into the yoghurt with lemon. The sauce turns sweeter and less cool, with a herbal warmth that suits the lamb, and it still does the job of cutting through the richness of the meat. It is a different sauce, but it works, and the lamb does not mind.

What changes in the result

The flavour turns sweeter, warmer and less cool, because basil has none of mint's menthol freshness. A salad made with basil tastes herbal and sweet, while the same salad made with mint tastes cool and bright. The colour stays the same, with green leaves, and the texture stays the same, because both herbs have soft leaves that tear easily. The dish loses its cooling quality, which matters in a hot climate or a spicy dish, where mint's coolness is part of the point. In a mild dish, the change is small; in a spicy one, it is large.

When not to substitute

Do not substitute dried herbs for fresh in salads, garnishes or dishes where the herb is eaten raw. If the recipe depends on mint for its defining flavour or structure, do not make the swap at all. Buy the missing ingredient instead, because a substitution that changes the dish into something else is not a substitution worth making.

Where it works best, and where it does not

Basil shines as a mint substitute in salads, fruit dishes, tomato dishes and light yoghurt sauces, where its sweetness is welcome. It is at its best in Italian cooking, where basil belongs anyway. It fails in drinks, in desserts such as chocolate mousse, in tabbouleh and in spicy dishes, where mint's cool freshness is the defining quality and basil cannot give it. A mojito made with basil is not a mojito, and a spicy curry finished with basil instead of mint loses its balance.

How to use it well

Use the same amount, 1:1, and tear the basil rather than chopping it, which keeps the colour bright. Add it at the end, just as you would mint, so its freshness survives. If the dish is spicy and needs mint's cooling quality, add a squeeze of lime or a spoonful of yoghurt to make up for it. Taste before serving, and if the dish feels too sweet without mint's coolness, add a little more acid. Never use dried basil as a mint substitute, because dried basil has none of the freshness the dish needs.

Frequently asked questions

Can I use basil instead of mint?

Yes, at a 1:1 ratio, in salads, fruit dishes, tomato dishes and light sauces. Basil is sweeter and warmer than mint, so the dish will lose mint's cool freshness, but it will still taste good. Do not use basil instead of mint in drinks, desserts or spicy dishes, where mint's cooling quality is the point of the herb.

How much basil replaces mint?

The same amount, 1:1. A recipe calling for 2 tablespoons of mint needs 2 tablespoons of basil, and a recipe calling for a handful of mint leaves needs a handful of basil leaves. Tear the basil rather than chopping it, and add it at the end, just as you would mint.

Will a mojito work with basil instead of mint?

It will work as a drink, but it will not be a mojito. A basil mojito, sometimes called a basil smash, is a real cocktail in its own right, and it tastes sweet and herbal rather than cool and fresh. If you want a mojito, use mint; if you want a good drink with the basil you have, muddle the basil with lime and rum and enjoy it for what it is.

Can I use basil instead of mint in a curry?

In a mild curry, yes, but in a spicy curry, not really. Mint's cool freshness balances chilli heat, and basil cannot do that job, so a spicy curry finished with basil instead of mint will taste hotter and less balanced. For a spicy dish without mint, use yoghurt or a squeeze of lime to cool it, rather than basil alone.

Does basil taste like mint?

No. Basil is sweet, warm and slightly peppery, while mint is cool, bright and menthol. They are both soft green herbs, and they work in many of the same salads, but they give the dish a different character. A salad made with basil tastes Italian; the same salad made with mint tastes Middle Eastern. Both are good, but they are not the same.

One practical difference is storage. Fresh mint keeps for a week or more in a damp paper towel in the fridge, while basil blackens quickly in the cold and prefers room temperature in a glass of water, like cut flowers. If you buy basil to replace mint, use it the same day for the best flavour, and keep any leftovers at room temperature rather than chilling them.

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