How Much Dried Dill Equals Fresh Dill – What Works the Best?
Working with recipes that require fresh or dried dill is actually very common. And if you’re a foodie or cooking enthusiast, then you know the subtle differences between using dried and fresh herbs. And that often begs the question, how much dried dill equals fresh dill?
Dill is a commonly used licorice-like herb that’s grassy and bright. And what it does you may already know given that it’s a herb. Dill adds flavor to the dish, no matter what kind. But especially to recipes that include potatoes and fish. In fact, even lemons tend to complement the flavor profile of the herb.
So let’ find out how to substitute dried dill for the fresh version, and the other way around!
How Is Fresh Dill Different From Dried Dill?
The process of drying herbs concentrates their flavor since all the moisture gets eliminated. So it’s the same with dill. Dried dill offers a more concentrated flavor in comparison to fresh dill. That means you’re most likely to use more of the latter in any given dish than the former.
The flavor profile of the dill herb is much the same as licorice and anise. But dill has a bright and grassy note as well. And when you dry dill, its flavor changes. It still tastes like the fresh version of the herb. But the flavor’s bright grassy undertone fades into the background. Meaning it becomes a little less recognizable than fresh dill.
Differences also take the form of appearance. Unlike dried dill, fresh dill is rich green in color. And it’s this particular color that gives the herb such an attractive visual appeal. The rich green-ness in salads, appetizers, and main courses does indeed make them look even more delicious.
On the other hand, the dried form isn’t so brightly colored. Rather it’s darker, more like a combination of grayish, darker green.
How Much Dried Dill Equals Fresh Dill – Substituting Dried for Fresh In Recipes
You can indeed use dried dill in case you don’t have fresh dill. But then is that a wise decision? Foodies and chefs do not recommend it because the flavor gets affected. After all, fresh dill is the superior choice. Also, the fresh version is available in the majority of large supermarkets all year round.
You can instead use any other fresh herb if you don’t get fresh dill. Dried dill is an option that comes after that in fact. So in case other fresh herbs are also not readily available, then consider the possibility of using dried dill. On that note, what is the conversion ratio here? For every 3 teaspoons of fresh dill, you should take a single teaspoon of dried dill.
Needless to say, the ratio mentioned above is not something set in stone. You can obviously tweak the amount based on many factors. Even on the length of storage time of dried dill. For example, if the dried dill packet has been open for a very long time, then feel free to use a little extra to finish it.
However, keep in mind that you should absolutely avoid using dried dill if the fresh herb is at your disposal. Once again, the next best option is any other fresh herb. Such as tarragon, which works very well with sauces prepared for seafood recipes. Then you have fennel fronds too, for the purpose of garnishing of course.
So it’s only after knowing that no fresh dill or any other fresh herb is available should you opt for dried dill.
What About Using Fresh Dill As Substitute for Dried Dill?
Dried or fresh, both come from the same plant, right? So you can substitute one, any one, for the other. But then don’t think that they’re perfectly interchangeable. Simply because the dried version is more concentrated than its fresh counterpart. The variance in the pungency means adjusting the measurements at the time of substituting one for the other.
When using fresh dill and not dried dill, increase the quantity of the former. 3 times more, to be more specific. Because the ratio the other way around is 1 teaspoon of dried dill for every 3 teaspoons of fresh dill.
When to Use Dried Dill and When to Use Fresh Dill?
Both forms of this particular herb are used for preparing dips and dressings. The fresh version is the best for green salads or any other recipe that can benefit from its rich green color. Such as dishes that look paler, like those with potato and seafood.
Many people use fresh dill stalks for brines too. When adding it to braised recipes, choose fresh dill even over other fresh herbs. After all, it works the best when it comes to keeping the flavor of your braised dish from dissipating.
What about dried dill then? Well, reserve this one for cooking purposes. If you don’t have fresh dill, then go for the dried form. Add it during the initial phase of your cooking process because this ingredient takes a longer time for imparting its flavors.
Is it easy and quick to grow in case you have your very own home garden? Yes, fortunately.
Scatter the seeds in the area of your garden that receives the most amount of sunlight. Then cover them lightly. And make it a point to water that area daily.
You’ll soon, within only 2 weeks, see the seeds transforming into the herb. In a month’s time, you can harvest freshly grown dill. Just make sure to trim its leaves regularly if you want to harvest throughout the summer.
So how much dried dill equals fresh dill? For every 1 teaspoon of the latter, use 3 teaspoons of the former. But when to substitute dried for fresh? When fresh dill or any other fresh herb is not available at home or the supermarket. The other herbs may not give you the tang that fresh dill offers. But they certainly replicate the pop, freshness, and brightness of dill.
You can use caraway seeds or celery seeds in place of dill seeds. All three, no doubt, give you nearly the same taste.
So it’s pretty obvious that dried dill is an option that ranks as the last resort.