Fresh and dried herbs
Substitutes for dill
How to swap fresh and dried dill, and what to use when you have neither. Dill loses much of its flavor when dried, so dried is a backup for cooked dishes, not a garnish.
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In place of fresh dill
Dried dill
- How much
- 1 tsp dried for each 1 tbsp chopped fresh (a third as much)
- How
- Crumble it between your fingers and add it early, with the liquid or the onions, so it has time to soften and give up its flavor.
- What changes
- Dried dill (dill weed) is fair: grassier and weaker, better in dips and dressings that sit for a while.
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In place of dried dill
Fresh dill
- How much
- 1 tbsp chopped fresh for each 1 tsp dried (three times as much)
- How
- Add most of it near the end of cooking and a little more just before serving.
- What changes
- Bright and feathery; chop it just before using.
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In place of fresh dill
Fennel fronds
- How much
- The same amount
- What changes
- A light anise note; similar look.
- Best in
- Fish, salads, potatoes.
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In place of fresh dill
Fresh tarragon
- How much
- Half as much
- What changes
- Stronger anise flavor.
- Best in
- Fish, chicken, egg salad.
Good to know
- A rough guide for leaves: 1 tbsp chopped fresh herbs, 1 tsp dried, ½ tsp ground (for herbs sold ground).
Simmerbee recipes with dill (7)
- Buttermilk Herb Ranch-Style Dressing
- Classic Cucumber Tzatziki
- Grilled Chicken Souvlaki with Tzatziki
- Lemon Herb Rice Pilaf with Orzo
- Sheet-Pan Chicken Souvlaki with Peppers and Onions
- Turkey and Cheese Pinwheels
- Warm Dijon Herb Potato Salad
On those recipes, tap Swaps next to the ingredient for the short version.