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… This article will elaborate on dill weed vs. dill seed so that you can easily tell them apart based on their appearances, cooking uses, and other aspects. Let's see! Dill seed vs. Fresh dill – Dill seed is not a good substitute for fresh dill weed because of the difference in flavor strength.
Dill Seed Vs. Dill Weed: SPICEography Showdown
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?
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.
Is dill weed an effective substitute for dill seed or vice versa?
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.
How are dill seeds and dill weed used differently in the kitchen?
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.
Fresh dill weed is a popular complement to fish but can also be a pleasant addition to potato salad. Like the dill seed, dill weed works well with legumes but it is also enjoyable in coleslaw and is useful for flavoring dips. You can even use the seeds and the leaves of the dill plant together in some salad dressings and vinegars.
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Dill Weed Vs. Dill Seed – Things You Should Note Down In 2022
Dill is considered the most potent herb and can be used in various recipes.
Dill weed vs. dill seed is an interesting topic which many homemakers care about. Although both of them belong to the same plant, can you substitute one for another? If not, what’s the difference between them, besides their looks? What is more suitable for pickles?
Suppose you have a lot of questions like these running through your minds; you’ve come to the right place.
I can answer all of your questions right now, but I think it would be better if I equipped you with more information about them so that you can develop a sense when using spices and herbs when cooking.
So be patient and follow each section slowly to get the answers you need.
What Is Dill?
Dill plant is widely cultivated in Asian and European countries.
Also known as Anethum graveolens, dill is a plant belonging to the celery family Apiaceae (1) and has been long used as a culinary ingredient around the world, especially in Asian and European countries. For instance, if you look at classic Norwegian dishes, you’ll see dill present in a lot of the recipes.
There are two noticeable things about dill: first, you can find them available all year round, and second, both leaves, stems, and seeds of dill can be helpful in cooking.
Incorporating dill into your diet is a great way to prevent cancer, support kidney functions, treat loss of appetite, and protect heart health.
Dill might remind you of grandma potato salads or cucumber pickles. Of course, its application is more than that.
Dill weed, referring to the leaf and stem part of a dill plant, tastes different from dill seeds, known as their fruits; therefore, they perform well in different recipes.
What is dill? A visual answer.
Dill Weed Vs. Dill Seed Comparison Table
Here’s a quick reference if you’re in a hurry and want to grab the information about these two D-something foods. I hope you find it extremely useful for your future cooking.
- A bunch of feathery green leaves with delicate stems.
- Available in two forms: fresh and dried.
- Fresh dill weed can stay 1 week in the fridge.
- Frozen dill is good for up to 6 months.
- Dried dill can be kept for up to a year.
How To Tell Dill Seed And Dill Weed Apart?
Let’s have a look at the differences between dill seed and dill weed when it comes to flavor, culinary uses, cooking time, and storage.
Different Looks Of Dill Weed And Dill Seed
Dill weed can be found in two forms: fresh and dried. The fresh version features feathery green leaves with thin stems, while dill seed comes with a tiny, oval shape and brown color.
The Flavors Of Dill Weed And Dill Seed
As I have mentioned earlier, dill weed and dill seed don’t taste similar even though they belong to the same plant.
Dill weed is a popular term referring to the delicate leaves and stems of a dill plant. You can find them in both fresh and dried forms.
Dill weed features a grassy, warm, sweet, and lemony flavor which reminds you of parsley, celery, and anise. It’s said to add fresh notes to the food and be able to brighten the whole dish.
Dried dill weed doesn’t taste as aromatic as fresh, but its shelf-stable characteristic is a plus.
Dill seed comes with a tiny, tear-shaped pod and brown color, which tastes a lot like caraway seeds but a bit lighter. It’s also an ideal stand-in for celery seeds, especially in Northern European cuisine. Dill seed has a camphorous and spice-like aroma with a hint of pungency.
Dill seed has a more robust flavor with a slight hint of bitterness than dill weed. When roasted, its aroma becomes more potent, while the opposite happens with dill weed. Dill seeds are ideal as substitutes for fennel seeds due to their fragrance and robust flavors.
When extracting, dill seed produces a larger amount of oil than dill weed. Moreover, its oil has a greasier and more potent aroma than that of dill weed.
How To Cook With Them Properly
Dill is an essential herb for salmon dishes.
In terms of cooking, they are used differently, so you might need to learn how to cook with them in various recipes.
Dill weed often complements fish, chicken, and seafood greatly. It’s added to yogurt sauces, creamy dressings, vinegar, potato salads, spinach dishes, eggs, and more.
Fresh dill can be suitable for summer produce such as tomatoes, cucumbers, summer squash, and corn.
Additionally, it combines beautifully with various herbs and spices, including mustard, cilantro, lemon, horseradish, garlic, paprika, onion, basil, mint, and parsley.
In seed form, dill is an essential ingredient of pickle recipes where it imparts its unique flavor to whatever they’re brined with, for example, cucumbers, carrots, and beets.
Whole and ground dill seeds perform well in vegetable dishes (especially cabbage and eggplants), bread, braised dishes, and soups.
Dill seeds are often used with fatty meats to support digestion and soothe the stomach. The same goes for beans and other gassy vegetables because dill seeds can neutralize gas-producing compounds in them and make your guts feel comfortable.
Do you know how to chop dill weed? It’s a simple yet exciting skill to learn!
When To Toss Dill Weed And Dill Seeds In Your Cooking?
Dill seeds are great for long-simmered dishes.
Dill weed is meant to be added at the end of the cooking process because heat is its enemy. Cooking dill weed can force it to lose all of its flavors; therefore, you can waste a whole bunch of dill for nothing.
To play it safe, you can consider using it as a garnish for soups, salads, and some cold recipes, such as recipes to prepare savory cold appetizers. This way, it can decorate and infuse its bright and potent aroma to the dish naturally.
In contrast, dill seed is recommended to be toasted before incorporating into recipes because the longer it’s cooked, the more flavorful it becomes.
Right Methods To Store Dill Weed And Dill Seed
In terms of storage, fresh dill weed can be kept in the fridge for about a week if you follow this simple method: wrap them carefully in damp paper towels and place them in a plastic bag.
If you want to maintain their flavors and colors longer, you can learn how to preserve fresh dill properly.
- Freeze them: Put sprigs of fresh dill in the cooking sheet, freeze them for a while, transfer frozen dill to a freezer-safe bag, and keep them in the freezer for up to 6 months.
- Air dry them: Hang a bunch of fresh dill weed upside down for about 2-3 weeks in a well-ventilated area of your house. After they dry completely, you can grind both leaves and stems of dill weed by hand and keep them in a small jar with a well-fitting cap.
- Dry them using an electric dehydrator: Put them in the tray, adjust the temperature at 95-105 degrees F. It might take 4-10 hours to dry. Remember to let them cool before storing them in the jar. Dried dill can stay well for up to a year.
It appears much more straightforward when it comes to storing dill seeds. They can stay safe in an airtight jar for about 1-3 years, but it’s recommended that you use them in 6 months for the best flavor. Like other spices, they should be kept in a dry, cool, and dark corner of your pantry.
Let’s find out 4 ways to dry herbs, including dill weed!
Harvesting Dill Weed And Dill Seed
To get new leaves, you can trim dill plants to stimulate leaves’ growth. Dill weed can be harvested anytime you need it; however, it tastes best just before the umbrels bloom.
Dill seeds can be harvested when they turn brown and dry, preferably before they scatter. The simplest and quickest method to collect dill seeds is to cut the entire flower heads and place them into a paper bag.
Is Dill Weed A Good Alternative For Dill Seed Or Vice Versa?
As you can see, dill weed and dill seed feature different flavors, so they’re not an excellent substitute for each other.
However, if there’s no other choice in some cases, you can replace dill weed with dill seed and vice versa but only in a pinch.
Keep in mind these substitute ratios so that you can use each of them properly and won’t ruin your dish:
1 tablespoon chopped fresh dill = 1 teaspoon dried dill weed
1 cup fresh dill = 1-ounce dill seeds
Moreover, you could also refer to the following ratios when shopping in the grocery store:
1 bunch of dill = 1 or 2 ounces of fresh dill weed
3 heads dill = 1-2 tablespoon of dill seed (head of the dill means a part of dill plant includes leaves, flowers, and stems)
Although they’re surely used in different ways, they might be added to some same recipes such as sauces, pickles, vinegar, and salad dressings.
Ideal Substitutes For Dill Weed And Dill Seed
Let’s find out more about alternatives of both dill weed and dill seed so you can have more choices when cooking.
Dill Weed Substitutes
If you’re running out of dill weed in the middle of the cooking, don’t worry, tarragon could be used in place of it. Tarragon is considered one of the best replacements for dill is because the flavor of tarragon is a lot like dill. You can say they both share the same anise flavor.
It’s recommended that you use fresh tarragon for fresh dill and dried tarragon for dried dill. To substitute, you can add an equal amount of fresh/dried tarragon to the dish as you would with fresh/dried dill weed.
If you want to replace dried tarragon with fresh dill, use 1 teaspoon of it for every tablespoon of fresh dill.
It pairs well with eggs, chicken, salmon, and salad dressings. In truth, tarragon blends well in many recipes, so you’ll probablybe surpriseds to see how versatile it can become.
Besides, fennel fronds have a pretty similar look to fresh dill weed if you’re looking for a garnish for soups or salads.
Dill Seed Substitutes
Caraway seeds might be an ideal substitute for dill seeds because they taste much the same. Although the flavor of dill seeds is said to be lighter, you’re advised to use the ratio of 1:1 to get the ultimate result.
Moreover, many cooks like to experiment with celery, fennel, and coriander seeds when they can’t find any dill seeds at home. With the substitution ratio of 1:1, they see these alternatives work amazingly and bring the desired flavor to the recipe.
If you’re after the dish’s appearance more than how it tastes, you can opt for poppy, sunflower, or sesame seeds.
Bright And Dill Recipes Your Family Will Crave
Dill weed and dill seed are familiar ingredients in my kitchen. Below are some quick and simple recipes in which dill is a star. Let’s find out!
Grilled Salmon With Lemon And Dill
This low-carb and paleo grilled salmon with lemon and dill could be your family weeknight favorite soon. It’s quick and straightforward to prepare, so it’s the perfect meal if you don’t want to spend much time in the kitchen.
When done, grilled salmon comes with a buttery, mellow and savory flavor with a hint of lemony aroma. It’s also soft and flaky.
Chopped fresh dill is sprinkled all over the plate to enhance the flavor immensely. This adds a fresh note of herb and helps brighten the whole dish.
You can pair this recipe with whole-grain salads, green salads, or some healthy roasted veggie dishes.
Let’s explore an easy way to upgrade the flavor of your salmon.
Grandma’s Dill Bread
If you want your whole kitchen to smell incredibly good, let’s bake grandma’s dill bread. Another good news? This bread recipe doesn’t require kneading, so it’s easier for you to work with.
At first glance, this bread is full of aromatic spices from dill seeds and minced onions. In this recipe, you just add a small amount of both of them, but their savors become the prominent flavor of the dish. It has a crusty and crispy outside with a soft and pillowy center.
When it has just come out of the oven, spread a thin layer of butter and sprinkle it with a bit of sea salt to make the bread more appealing.
Refrigerator Dill Pickles
In the summer, you can’t help but prepare a lot of pickles for your family. It’s straightforward and quick to make, so there’s no reason not to do so. Moreover, the refrigerator dill pickles can be kept in the fridge for up to 2 months. Sounds great?
Depending on your preference, you can cut cucumbers in many different ways, including pickle chips, crinkle pickle chips, whole pickles, and pickle wedges.
The brine is made simply from water, salt, and white vinegar. It’s essential to add dill weeds to make it taste well-rounded.
After a few days in the fridge, you can have crispy, flavorful, briny, salty, and super delicious pickles. Let’s pair it with your favorite sandwiches and enjoy!
You don’t need to pay a fortune to own store-bought pickles after discovering this recipe.
You might be aware of the difference between dill weed and dill seed. However, there might be some questions you need to clarify before cooking with them. Let’s check it out below.
Yes, of course, you can. Let’s add ground dry dill weed to your pickle recipes if you can’t find any fresh dill in the kitchen. It infuses the same flavor as you expect from fresh form.
You can apply this substitute ratio to get the best result: for a sprig of fresh dill, use a quarter of a teaspoon of dried dill weed.
Feel free to add a few pinches of dill seed to the pickle dish to enhance the aroma.
Dill is said to lower cholesterol, reduce menstrual cramps, treat epilepsy, support digestion, and have antidepressant effects. (2)
Dill weed grows as a field weed in the Southern European and Mediterranean regions. The name dill comes from a Norse or Anglo- Saxon word “dilla” which means to soothe due to their health benefits.
1 dill head might equal about 30 dill seeds.
Dill weed is added to elevate the flavor of pickles (cucumber, beets, and carrots) and make them taste more delicious. It comes with a bright, herbaceous, grassy, warm, and licorice-like taste.
Yes, it’s recommended that for a quart of canned pickle, you use 3 heads of fresh dill for every 1 tablespoon of dill seed.
Both Dill Weed And Dill Seed Are My Favorites
Do you think dill plants are fascinating? It can produce both herb and spice, and both are extremely popular in cooking thanks to their unique and wonderful taste.
Understanding the difference between dill weed and dill seed helps you cook with confidence and avoid using them in the wrong recipe, which might lead to terrible dishes.
I like dill weed, and I have a lot of ideas to use up a bunch of it. The same goes for dill seeds, and I can cook various recipes with them as an essential ingredient.
Many of my friends have dill plants in their home garden and can easily cut a sprig of dill whenever they need it. That sounds amazing to me, and I plan to grow it in my house, too.
How about you? Are you a fan of dill? What do you like better: dill weed or dill seed? Tell me your opinions about dill or herbs in general.
Dill Seed vs. Fresh Dill Weed
Dill seed is not a good substitute for fresh dill weed because of the difference in flavor strength but it does depend on the recipe. The seed has a camphorous, slightly bitter flavor, and the weed has a delicate flavor. The differences are like night and day.
If you must substitute, see below:
3 heads dill = 1 tablespoon dill seed
1/2 ounce dill seed = 1/2 cup fresh dill
3- to 5-inch sprig of fresh dill = 1/4 teaspoon of dried dill weed.