What can I substitute for dried dill?
Running low on dried dill? Here are the best verified substitutes, including how to adjust your measurements.
About dried dill
Dried dill is the dehydrated form of the feathery fronds of the dill plant (Anethum graveolens), offering a concentrated version of its characteristic anise-like, grassy flavour. It is widely used in pickling, dressings, seafood dishes, and Eastern European cuisines. Because drying diminishes its delicate volatile oils, dried dill is less bright and fresh-tasting than its fresh counterpart, but it is convenient and shelf-stable.
Best substitute
fresh dill
Fresh dill provides the same flavour profile with greater vibrancy and brightness. Use three times the quantity to compensate for the concentration difference between fresh and dried herbs.
Use 3 tsp fresh dill for every 1 tsp dried dill
picklingdressingssaucesseafood dishesNot suitable for: long slow cooking
Alternative
dried tarragon
Dried tarragon shares a similar anise-like, slightly grassy character to dried dill and works well as a substitute in sauces, dressings, and with seafood or eggs. The flavour is a touch more pronounced, so use a slightly smaller amount.
Use ¾ tsp for every 1 tsp dried dill
saucesdressingsseafood dishesegg dishesNot suitable for: pickling
Alternative
dried fennel fronds
Dried fennel fronds carry a similar sweet, anise-forward flavour to dill and substitute well in savoury dishes. They have a slightly stronger anise note, so a conservative substitution is recommended.
What is dried dill called in other countries?
| Country | Name |
|---|---|
| Australia | dried dill |
| Canada | dried dill weed |
| New Zealand | dried dill |
| United Kingdom | dried dill |
| United States | dried dill weed |
Common names for dried dill
dill weeddried dill weeddill herb