Out of Dill, one case
How to substitute dried dill for fresh
4 options, ranked, with the exact amount
Use Dried dill weed
1 tsp for every 1 tbsp of dill
Use 1 teaspoon of dried dill for each tablespoon of fresh dill. Dried dill is about three times as strong by volume, but its flavor is flatter, so add it early in cooking to give it time to open up. Fresh dill is added at the end. Dried is a poor swap for garnishes and cured salmon.
- Verdict —
- Tweak it
- The tweak —
- Add at the start of cooking, or stir into a cold dip 30 minutes ahead so it rehydrates.
- Best for —
- soups, stews and sauces
- Pantry —
- Likely in your cupboard
One casethe full dill card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp dill | Verdict |
|---|---|---|---|
| 1 | Dried dill weedsoups, stews and sauces | 1 tspTweak it | Tweak it |
| 2 | Dill seedpickles | 1 tspYou'll taste it | You'll taste it |
| 3 | Fresh fennel frondsgarnishing fish and salads | 1 tbspTweak it | Tweak it |
| 4 | Fresh parsley + lemon zestgarnishes | 1 tbsp parsley + ½ tsp zestYou'll taste it | You'll taste it |
Dried dill weed
milder and more hay-like
The dried leaf. It keeps the basic dill flavor and loses the bright, lemony top note.
- Best for
- soups, stews and sauces, dips, dressings and tzatziki, pickle brine and potato salad
- Prep
- Add at the start of cooking, or stir into a cold dip 30 minutes ahead so it rehydrates.
- Where it fails
- Garnishing, gravlax and fresh salads, where the look and freshness of the fronds matter.
Dill seed
warmer, closer to caraway
The seed of the same plant, stronger and warmer.
- Best for
- pickles, braised cabbage and potatoes, breads
- Prep
- Crush lightly and add early.
- Where it fails
- Delicate fish and cold sauces.
Fresh fennel fronds
mild anise in place of dill
They look almost identical and bring the same feathery freshness.
- Best for
- garnishing fish and salads, potato salad
- Where it fails
- Pickles, where the flavor reads as fennel.
Fresh parsley + lemon zest
fresh and lemony; no dill flavor
Freshness and a citrus note when color and brightness matter more than dill flavor.
- Best for
- garnishes, creamy dressings, fish
- Where it fails
- Dishes named for dill.
Tips for substituting dill
4 tips- Conversions: ¼ cup fresh dill = 4 tsp dried; 2 tbsp fresh = 2 tsp dried; 1 tsp fresh = 1/3 tsp dried.
- Rub dried dill between your fingers as you add it. That releases what flavor is left in the leaves.
- Dried dill fades in the jar. If it smells of little, use half again as much, or replace it.
- In canning, changing fresh dill to dried is safe. For each fresh dill head a pickle recipe calls for, use 1 to 2 tsp dill seed or 2 tsp dried dill weed.
Questions
4 questionsHow much dried dill equals 1 tablespoon of fresh?
1 teaspoon.
How much dried dill equals ¼ cup of fresh?
4 teaspoons, which is 1 tablespoon plus 1 teaspoon.
Can I use dried dill instead of fresh in pickles?
Yes. Use 2 teaspoons of dried dill weed, or 1 to 2 teaspoons of dill seed, for each fresh dill head the recipe calls for. Dill seed gives the more traditional pickle flavor.
Can I use dried dill in tzatziki?
Yes. Use one-third the amount and let the sauce stand 30 minutes before serving so the dill softens and flavors the yogurt.