Out of Dill seed, one case
Can you substitute dill weed for dill seed?
4 options, ranked, with the exact amount
Use Fresh dill weed
1 tbsp for every 1 tsp of dill seed
Yes, though the flavor shifts. Start with 1 tablespoon of fresh dill weed, or 1 teaspoon of dried dill weed, for each teaspoon of dill seed, and add more to taste. Dill seed is stronger and tastes a little like caraway; dill weed is lighter and grassy, and it fades with long cooking.
- Verdict —
- Tweak it
- The tweak —
- Chop it and add near the end of cooking, or pack sprigs into the jar for pickles.
- Best for —
- refrigerator pickles
- Pantry —
- Likely in your cupboard
One casethe full dill seed card
Every option, one card
Ranked| # | Substitute | Instead of 1 tsp dill seed | Verdict |
|---|---|---|---|
| 1 | Fresh dill weedrefrigerator pickles | 1 tbspTweak it | Tweak it |
| 2 | Dried dill weedpickle brine | 1 tspTweak it | Tweak it |
| 3 | Caraway seedsrye bread and cabbage dishes | ½ tspYou'll taste it | You'll taste it |
| 4 | Celery seedpickles and coleslaw | ½ tspYou'll taste it | You'll taste it |
Fresh dill weed
grassy and bright; less warm and pungent
The feathery leaves of the same plant. Fresher and milder than the seed.
- Best for
- refrigerator pickles, potato salad, fish and dressings, soups, added at the end
- Prep
- Chop it and add near the end of cooking, or pack sprigs into the jar for pickles.
- Where it fails
- Rye bread, sauerkraut and long braises, where the seed's sturdy flavor is needed.
Dried dill weed
mild and hay-like
Dried leaves, about three times as strong as fresh by volume.
- Best for
- pickle brine, dips and dressings, rubs for fish
- Prep
- Start with an equal amount and taste; old jars are weak and may need half again as much.
- Where it fails
- Recipes that toast or crack the seeds for texture.
Caraway seeds
warmer, with a rye-bread note
The seed closest to dill seed in character, and stronger.
- Best for
- rye bread and cabbage dishes, sausage and pork
- Prep
- Use half as much and taste.
- Where it fails
- Pickles, where it tastes distinctly different.
Celery seed
celery in place of dill
Gives a similar savory, slightly bitter seed flavor.
- Best for
- pickles and coleslaw, potato salad
- Prep
- Use half as much.
- Where it fails
- Dishes where dill is the named flavor.
Tips for substituting dill seed
4 tips- In pickles, flavoring herbs can be changed without affecting safety. Do not change the vinegar, water or salt in a tested canning recipe.
- In pickles, use the same amount of dried dill weed as the dill seed the recipe lists, or about three times as much chopped fresh dill, or tuck whole sprigs into the jar.
- Dill weed floats and clouds a brine slightly; that is cosmetic.
- If you have both, use them together: seed for depth, weed for freshness.
Questions
4 questionsHow much dill weed equals 1 teaspoon of dill seed?
About 1 tablespoon of fresh dill weed or 1 teaspoon of dried, as a starting amount. Taste and adjust.
Can I use dill weed instead of dill seed in pickles?
Yes. The pickles taste fresher and less pungent. Start with the same amount of dried dill weed as the seed the recipe lists, or three times as much chopped fresh dill.
Are dill weed and dill seed the same thing?
They come from the same plant. Dill weed is the leaf; dill seed is the dried fruit, with a stronger, warmer flavor.
Can I use dill seed instead of dill weed?
Yes, in cooked dishes: about 1 teaspoon of seed for 1 tablespoon of fresh weed. It does not work as a fresh garnish.