What Is the Different Between Dill Seed and Dill Weed?

Do you have a recipe that calls for dill seed and are wondering whether you can substitute dill weed? Maybe you already have one or both in your cupboard and want to know whether a trip to the store is necessary.

Indeed, there are distinctions between the two. Knowing those distinctions will help you understand when each one should be used and what to anticipate when using them in a recipe.

Difference between dill seeds and dill weed

The fundamental distinction between dill seed and dill weed is the section of the plant plucked for the spice. Dill seed refers to the fruit of the dill plant, while dill weed refers to the plant’s green portions, such as the leaves and stems.

Dill seed vs Dill weed comparison

Here’s how they stack up:

  • Dill seeds are tiny, flat, oval-shaped, and light brown to gray in hue. Dill weed has a lighter, softer, and greener appearance. Instead of seeds, it includes the dill plant’s thin, fragile leaves and stems.
  • Dill seed has a strong, somewhat bitter taste similar to caraway. Dill weed has a milder, herbal flavor that is often characterized as lemony or grassy.
  • Dill seed may be kept in an airtight jar for up to four years. Dill weed has more plant substance and has a shelf life of two to three years.
  • Dill seed adds a robust flavor to foods and provides a wonderful focal point for meats, stews, and other dishes. Dill weed has a milder taste and works well with sauces, shellfish, and other light meals.
  • Cooking Times: It is recommended to add the dill seed at the beginning of the cooking process to enable the taste to soften. Dill weed loses taste when used too early in the cooking process and works best at the finish.

Comparison table

  Appearance Flavor Shelf Life Uses Cooking Time
Dill Seed Brown to Gray Spicy 3-4 years Heavy, flavorful dishes Add at the beginning
Dill Weed Green Herbal 2-3 years Light, zesty dishes Add close to serving

Can you use dill seed instead of dill weed?

Dill seed and dill weed have quite distinct tastes, despite the fact that they both derive from the same plant. Dill seed has a strong, spicy taste, but dill weed is softer and more herbal.

In most circumstances, it is not a good idea to mix dill seed and dill weed in recipes. While making foreign cuisine, your final taste will not be faithful to your original recipe.

Caraway seed is typically the best substitute for dill seed, although fennel, coriander, and celery seed are other fine options. Fresh fennel, tarragon, or lemon thyme are excellent substitutes for dill weed.

You may be able to replace both in a pinch by altering your recipe. While being stronger and more pungent than dill weed, dill seed has a comparable underlying taste profile. When substituting dill weed for dill seed, take in mind that three heads of leaves will provide the same flavor strength as one tablespoon of seeds.

It’s also worth noting that dill seed and dill weed cook differently in recipes. Most cuisines ask for the use of dill seed early in the cooking process to soften its taste, while dill weed is usually added at the end. To minimize overpowering tastes when substituting dill seed for dill weed, apply your seasonings early on.

If you care about presentation, bear in mind that dill weed is considerably more visible in meals than dill seed. If you don’t want the leaf threads to be visible, cut your dill weed as thinly as possible before adding it to your recipes.

What is dill seed?

Dill seeds are derived from the blooms and fruit of the dill plant and are a frequent component in cuisines all around the globe.

It was initially utilized for medical reasons, going back to ancient Egypt. It was thought to help with sleeplessness, inflammation, and indigestion. The contemporary term dill is derived from the old Norse word Dylla, which means “to calm or quiet.”

Dill seeds were also a popular digestive treatment in the early United States. Dill seeds were given to youngsters as an appetite suppressor by Puritans, notably Quakers.

Dill seeds have long been used in traditional European, Asian, and Scandinavian dishes and recipes. The plant evolved in the Eastern Mediterranean and Western Asia. It swiftly spread to other areas due to its hardiness.

Dill seed is often used in slaws and pickling dishes in the United States. Dill pickles are a popular addition to salads, sandwiches, and other dishes. They are distinguished from conventional sour pickles by the addition of dill seed to the pickled vinegar.

How to use dill seed

Dill seed has a strong flavor with undertones of camphor that emerge while cooking. Many people relate it to the flavor of caraway seeds, and home cooks often swap one for the other.

Dill seed may be used in a number of substantial, savory meals, although most people are acquainted with the flavor of dill seed from pickled commodities such as cucumbers, beets, carrots, and even fish. It’s also popular in slaws, soups, and vegetable dishes.

Dill seeds complement several varieties of whole-grain bread and biscuits. Sweet, cake-like caraway seed bread is also popular in Scandinavian, Eastern European, and Asian nations.

Dill seeds are more often seen in Indian, Scandinavian, and Eastern European cuisines. Dill seeds are also used in many ancient herbal medicines, especially for digestive problems and sleeplessness. The strong fragrance of the spice also helps cure foul breath, making it a popular therapy for persistent halitosis.

It’s usually a good idea to include dill seed into any recipe as soon as possible to allow tastes to meld. If you’re creating a stew or braising meat, for example, add dill seed during the liquid stage. But, if you want a strong dill flavor, add the seeds just before serving.

What is dill weed?

Many people question whether dill weed and dill seed are the same thing when it comes to spices.

Dill weed is derived from the plant’s main body, while dill seed is derived from its blooms and fruits. It has feathery leaves as well as delicate stalks.

Dill weed has been used for as long as dill seed, if not longer. Dill was treasured by the ancient Egyptians for its calming effects as long as 5,000 years ago. Dill was also utilized medicinally by the Babylonians. Dill was considered a sign of good fortune and wealth by societies such as the Romans and Greeks.

Dill weed is more typically seen in American and European recipes than dill seed. Several people like its milder taste since it does not overshadow foods. Dill weed is often used in salads, vegetable dishes, and light sauces.

Dill flavor is very popular in seafood meals. Citrus notes improve the taste of fish, shellfish, and other seafood. The taste is often combined with acidic components such as lemon, lime, or white wine.

How to use dill weed

Dill weed is milder in taste than its relative, dill seed. Both include green, woody, and citrus characteristics, while dill weed has a gentler, more herbal flavor.

Dill weed may be used in a number of seafood recipes, especially those with fruity overtones. Dill complements white sauces wonderfully, whether served with lean meats, pasta, or potato dishes.

Due to its stringy look, most home cooks will finely cut dill weed before adding it to any meal. This not only strengthens its mild taste by adding additional oils, but it also assures that there are no changes in appearance or consistency while presenting a meal.

In certain circumstances, you may choose to serve dill weed intact and uncooked as a garnish. The flavor is subtle enough that it will not overshadow any food, and the soft, feathery leaves are a lovely complement to any platter.

Dill weed, unlike dill seed, should be added later in the cooking process to maintain the taste. Otherwise, by the time you finish cooking, you may have lost all herbal notes. In simmering recipes like soups or sauces, add dill weed after everything has been removed from the heat. Dill weed may be added immediately before serving in fresh dishes.

If you use dried dill weed, bear in mind that dried herbs have a stronger flavor than fresh kinds. To reach the same degree of taste, you may need to modify the quantity you add to your meal.

In general, one teaspoon of dried herbs should be used for every tablespoon of fresh herbs in a dish. If you are substituting dry herbs with fresh herbs, increase the quantity by one-third.

Dill seed and dill weed may seem identical at first look, yet the two herbs have quite distinct tastes. Dill weed is an excellent alternative if you want something gentle and natural. Dill seed is the ideal flavor for a bolder, hotter flavor.


Can I substitute dill seed for dill weed?

Dill seeds have a flavor similar to dill weed, but with a somewhat bitter edge. They are widely used in recipes for pickles, bread, salad dressing, and soup. Although you may be tempted to substitute dill weed for dill seeds, you’ll get better results if you use caraway seeds or celery seeds instead.

Does dill weed and dill seed taste the same?

Both the seeds and the leaves are edible, although each has a distinct taste. Dill seed has flavors comparable to caraway, anise, and coriander, but dill plant has a licorice flavor. Dill seed should be stored in a dry area alongside other spices.

What do you use dill seed for?

Dill seeds may be used whole or crushed in sauces, dips, and soups, or as a lively, colorful, and lemony flavor on vegetables, meat, or fish meals. Whether creating homemade pickles or your favorite pickled vegetables, dill seeds make an excellent addition to a pickling brine.

How much dill seed equals 1 head of dill?

1 head of dill requires 2 tablespoons of dill seed. So there you have it, according to the BALL canning book. You replace 1 1 according to my mother’s recipe book (may she rest in peace).

Which is stronger dill weed or seed?

Dill seed and dill weed have quite distinct tastes, despite the fact that they both derive from the same plant. Dill seed has a strong, spicy taste, but dill weed is softer and more herbal.

Can I use dried dill weed instead of dill seed for pickles?

Dill: For each jar, replace the dill seeds with 5 heads of fresh dill (the yellow flower section) or 2 tablespoons dried dillweed (10 teaspoons total).

How much dill seed equals dill weed?

According to the National Center for Home Food Preservation, “try 3 heads of fresh dill or 1 to 2 teaspoons dill seed (dill weed Equals 2 tablespoons) for each quart.”

What flavor does dill seed add?

The taste of the seeds is clean, pungent, and evocative of caraway, but the flavor of the dill plant is somewhat mellower and herb-like. Dill seed is the dill plant’s fruit. The taste of the seeds is clean, pungent, and evocative of caraway, but the flavor of the dill plant (the leaf and stem) is somewhat mellower and herb-like.

What kind of dill do you use for pickles?

Dill Plant Varieties

The most common type is undoubtedly bouquet, which is cultivated for its aromatic leaves and seeds, which are used in both cooking and pickling. Long Island and Mammoth are also quite popular, owing to their enormous size. Both may grow to be 5 feet (1.5 m) tall and are good for pickling.

Do dill seeds need to be soaked?

If you water your seeds beforehand, they will germinate quicker. Hydration is not a necessary step. That just serves to expedite matters. Your seeds may germinate in as short as 7 days or as long as 14 days.

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