Kohlrabi + Dill
Promising but untested: they share 231 flavor molecules (strong aroma overlap), yet only 4 recipes use both. They rank in the top 7% of all ingredient pairs.
Do kohlrabi and dill go together?
Possibly. 4 recipes in our collection combine them, and they share 231 flavor molecules. That places them in the top 7% of every ingredient pair we score.
Why they work
Almost everything kohlrabi carries, dill has too: 231 of kohlrabi's 288 flavor molecules also occur in dill. Among the shared key aromas are 2-isopropyl-3-methoxypyrazine (earthy, pea) and 2-methoxy-4-vinylphenol (clove, smoky).
What each one brings
kohlrabi
The roast. Roasted notes make up 10% of its labelled aroma molecules, against 5% for dill. It carries 57 molecules dill doesn't have.
dill
The herbal side. Herbal notes make up 14% of its labelled aroma molecules, against 5% for kohlrabi. It carries 111 molecules kohlrabi doesn't have.
Add a third ingredient
- Mustard: the best fit for both, top 2% of pairs with kohlrabi, top 2% with dill.
- Parsley: top 6% of pairs with kohlrabi, top 1% with dill.
- Beetroot: top 4% of pairs with kohlrabi, top 1% with dill.
- Carrot: top 5% of pairs with kohlrabi, top 1% with dill.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with kohlrabi and dill
We have no browsable recipe that lists both kohlrabi and dill. With this much shared aroma, it is the kind of novel pairing worth testing.
Can you swap one for the other?
Only partly. Most of kohlrabi's flavor molecules (231 of 288) are also found in dill, but dill has 111 that kohlrabi lacks. Kohlrabi gives you part of dill's character without most of its herbal side. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 231 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 57 only in kohlrabi and the 111 only in dill.
Kohlrabi and dill questions
Do kohlrabi and dill go together?
Promising but untested: they share 231 flavor molecules (strong aroma overlap), yet only 4 recipes use both. They rank in the top 7% of all ingredient pairs.
Why do kohlrabi and dill taste good together?
Almost everything kohlrabi carries, dill has too: 231 of kohlrabi's 288 flavor molecules also occur in dill. Among the shared key aromas are 2-isopropyl-3-methoxypyrazine (earthy, pea) and 2-methoxy-4-vinylphenol (clove, smoky).
What goes with kohlrabi and dill?
Mustard is the best third ingredient: top 2% of pairs with kohlrabi and top 2% with dill. Parsley and beetroot also fit both.
Can I use dill instead of kohlrabi?
Only partly. Most of kohlrabi's flavor molecules (231 of 288) are also found in dill, but dill has 111 that kohlrabi lacks. Kohlrabi gives you part of dill's character without most of its herbal side. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Kohlrabi vs Dill. https://compkitchen.com/compare/kohlrabi-vs-dill. Accessed 2026-11-04.
@misc{compkitchen_compare_compound_similarity_analysis_kohlrabi_vs_dill_2026,
title = {Compound similarity analysis: Kohlrabi vs Dill},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/kohlrabi-vs-dill},
note = {Accessed: 2026-11-04}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.