Dill weed belongs to similar family-like fennel, anise, cumin, caraway, and cilantro. It is best in casseroles, stews, pasta, meat dishes, salads, marinades, dry rubs, pickles, and egg. It will lose flavor after cooking. Therefore, add to the end of your cooking. Here are top substitutes for dill weed.
Thyme is a Mediterranean flavored herb that is a family of mint. The tiny leaves serve as flavoring and seasoning agent in many recipes like pasta, stews, sauces, salads, and marinades. It can be used as the main ingredient in pasta sauces alongside eggplants and peppers. Thyme helps to relieve cough, hair loss, ear infections, bad breath, colic, sore throat, swelling, and bedwetting. It contains 1.7g fat, 9mg sodium, 609mg potassium, 24g carbs, 6g protein, 40% magnesium, 97% iron, 40% calcium and 266% vitamin C.
The herb retains its flavor after cooking unlike dill weed. For this reason, it is an ideal substitute for baked and roasted recipes. Also, it complements tomatoes, roasted potatoes and salads. Add it during the early stage of cooking to get complete aromatic flavor.
Fennel has feathery leaves like celery. The herb regulates blood pressure, asthma, improves eyesight, great for acne, relieves constipation, reduces water retention, and purifies the blood. It contains 31 calories, 52mg sodium, 3.1g fiber, 1.2g protein, 414mg potassium, 20% vitamin C, 3% iron, 4% magnesium, 2% vitamin A and 4% calcium.
You can eat leaves and stem with vegetables, salads, fish, stews, soups and meats. Fennel is also good for furnishing. After purchasing, you can store inside a refrigerator for at least 5 days.
Rosemary is a herb from the Mediterranean and can be used as a replacement for dill weed. It improves digestion, prevents brain aging, cancer, protects macular, enhances memory, and contains antioxidants. It contains 131 calories, 2.8g fat, 12g fiber317mg calcium, 26mg sodium, and 668mg potassium.
Rosemary is used as part of Italian, Spanish and French cooking. Its intense aroma can spice up chicken, lamb, fish, pork, grains, onions, grains, spinach, peas, beans and potatoes. Also the stems can serve as skewers for kebabs.
It is an annual herb for the parsley family. Chervil help in skin conditions, high blood pressure, digestion, cough, gout, and pockets of infections. It has 237 calories, 3.9g fat, 83mg sodium, 4,740mg potassium, 23g protein, 11g fiber, 83% vitamin C, 32% magnesium, 134% calcium, and 116% vitamin A.
The popular herb is often used in French cuisines. Chervil bring flavor to ingredients like dill weed. Use it in recipes like soups, salads, eggs, chicken, fish and meat.
This is a common herb that is available annually. Parsley supports bone, heart health, fight cancer, protect eyes, and contain antibacterial properties. It has 36 calories, 56mg sodium, 554mg potassium, 3g protein, 168% vitamin A, 34% iron, 221% vitamin C, 12% magnesium and 13% calcium.
Its flavor cannot overpower the one for other dishes hence best for all dishes. Chop parsley well and get an amazing ingredient for grilled steaks, eggs, and fish, chicken and vegetable recipes.
This is a well known culinary herb with a sweet taste and strong aroma. Basil is great for digestions, skin benefits, fights depression, support liver, manage diabetes, fight free radicals, and support a healthy gut. Nutritional value are 22 calories, 4mg sodium, 3.2g protein, 2.7g carbs, 22 calories, 0.6g fat, 1.6g fiber, 30% vitamin C, 17% iron, 16% magnesium, 105% vitamin C and 17% calcium.
Basil comes in green and purple colors that are used in sauces like pesto. Furthermore, it can be used in salads, pasta, marinades, spaghetti, pickles and dressings. Do not store it in refrigerator.
Like dill weed, it makes recipes like omelets, fish, and chicken. Tarragon increases appetite, regulates sleep, increases appetite, decreases blood sugar, relieves pain, and cuts calories. Nutritional values are 62mg sodium, 50g carbs, 7g fat, 295 calories, 3,020mg potassium, 7g fiber, 86% magnesium, 179% iron, 84% vitamin A, 113% calcium, and 83% vitamin C.
This is a good replacement for dill weed. You can blend with white-wine vinegar to add flavor in various recipes.
|Substitute||Flavor Profile||Texture||Best Used In||Source|
|Thyme||Earthy, slightly minty||Dried or fresh leaves||Roasted meats, stews, soups||Herb plant|
|Fennel||Anise-like, slightly sweet||Crunchy bulb, feathery leaves||Salads, fish, vegetable dishes||Vegetable plant|
|Rosemary||Piney, woody||Needle-like leaves||Roasted meats, potatoes, bread||Herb plant|
|Chervil||Delicate, anise-like||Feathery leaves||Egg dishes, salads, soups||Herb plant|
|Parsley||Refreshing, slightly peppery||Curly or flat leaves||Garnishes, sauces, salads||Herb plant|
|Basil||Sweet, slightly peppery||Soft, aromatic leaves||Pasta, sauces, pesto||Herb plant|
|Tarragon||Anise-like, slightly bitter||Narrow, aromatic leaves||Chicken, seafood, sauces||Herb plant|
How much dill seed to substitute for fresh dill?
As a general guideline, you can use about 1 teaspoon of dried dill seed as a substitute for 1 tablespoon of fresh dill. However, the flavor intensity might differ, so you can adjust the amount based on your taste preference.
Can dried dill be substituted for fresh?
Yes, you can substitute dried dill for fresh dill, but keep in mind that dried dill has a more concentrated flavor. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill called for in the recipe.
What can I use instead of fresh dill?
If you don’t have fresh dill, you can substitute dried dill, fennel fronds, tarragon, or chervil. Each of these options will bring its own unique flavor to the dish.
What seasoning is closest to dill?
Tarragon is one of the seasonings closest in flavor to dill. It has a mild anise-like taste that can provide a similar herbal and slightly licorice-like note to dishes.