Like many herbs, the seeds and the leaves do have some similarities but they are not identical. The flavor of dill leaves is similar to that of parsley and anise with notes of lemon. While dill seeds do have the same notes of anise, they also have notes of caraway. The seeds’ flavor is more pungent and some cooks even consider it slightly bitter and reminiscent of camphor; on the other hand, the leaves’ flavor is more delicate. In addition to all that, dill seeds have a characteristic not found in dill weed: their flavor tends to become stronger when heated.
The dill plant is versatile in that you can use both the leaves and the seeds to provide flavor. “Dill weed” is the term used for the leaves; you can use them as an herb and use the seeds as a spice. Both forms of dill are essential for your spice collection as they are both popular ingredients in a number of different cuisines from all over the world. If you have encountered one or both forms of dill in your local supermarket, you may have wondered if there are any differences between the two. Do they have the same flavor? Can you use one in place of the other? Our Spiceography Showdown will provide you with answers.
Does dill weed have the same taste as dill seeds?
Because of the flavor differences, the seeds and leaves of the dill plant are not ideal replacements for each other; however, it is possible in a pinch. Keep in mind that you will need to use different amounts when substituting one for the other. Three heads of dill weed is roughly equivalent to a single tablespoon of the seeds. In addition, bear in mind that the seeds stand up to longer cooking times better than the leaves. This means that if you are using dill weed in place of the seeds, it is best to add them towards the end of the cooking time rather than at the beginning.
When making substitutions, you should also consider the difference in appearance between the seeds and the leaves. Some people find the appearance of dill weed in pickle brine to be unappetizing. If you are using dill weed instead dill seeds to flavor your pickles, you may want to chop it finely to make it less noticeable.
In the United States, the most well known use of dill seeds is as the main flavoring in dill pickles; however, they are widely used in Indian, Eastern European and Scandinavian cuisines. Dill seeds are excellent when used in acidic dishes including pickled beets, carrots and even pickled fish. You can also add them to your lentil dal or use them with any other legume to aid digestion.
Substituting fresh dill for dried dill (or vice versa) is easy to do. Just stick to these proportions, and you’ll get great results:
Working on a recipe that calls for dill weed or dill seed? If you don’t have any on hand, there are several things that you can use in its place, including other forms of dill, tarragon, celery seed or caraway seed. Here’s how to make a successful substitution, using what you have on hand.
Dried vs. Fresh
When fresh dill is being used to flavor a recipe (as it is in pickles, soups, and sauces), use fresh tarragon in its place. To make the proper substitution, use an equal amount of fresh tarragon for the fresh dill, or dried tarragon for the dried dill. You can also use dried tarragon as a stand-in for fresh dill weed, but you’ll need to adjust the quantities, as it has a more intense flavor. Use one teaspoon of dried tarragon for every tablespoon of fresh dill called for in a recipe. Tarragon works well as a substitute for dill in seafood dishes and in salad dressings.
Dill weed is sometimes also referred to as dill leaves. It’s the bright green, feathery fronds of the dill plant. It’s highly aromatic, and tastes of caraway or anise, with a bit of citrus thrown in.
If dill weed is being used as a garnish for a dish, use fennel fronds instead. They look very similar. Fresh parsley can also be used as a garnish. It looks a bit different, but will still add that pop of green. If you don’t have either, just leave the garnish off, or get creative with whatever you have on hand.
Other canners will find that their store has a deal on cucumbers but there’s no fresh dill weed within miles to be found.
In real life, outside of coffee-table beautiful home canning books, some gardeners may find that their cucumbers are ready before their dill weed is.
So, you need to substitute some dried dill for the fresh. Purists may say “perish the thought”, but here’s some tips on how:
(Note: an umbel is a whorl, a round circle spray of the plants buds or flowers.)
Or it’s the dead of winter, you are doing winter canning with imported cucumbers (despite the very remote odds of getting a crisp pickle with them), and the balcony where you grow your herbs in the summer has howling winds from Siberia whistling through it off of Lake Michigan.