Dill is a key ingredient in many recipes that call for pickles, adding both tart and sweet notes that pair beautifully together.
Sometimes fresh dill is hard to come by in stores, and other herbs may serve as suitable replacements. There are various options that could serve as good replacements.
How to Measure
Dill is an essential ingredient in many dishes, from salad dressings and sauces to meat dishes and even seafood dishes like salmon. As part of the Apiaceae family of herbs, this vibrant herb can be found both fresh and dried form and often forms the star ingredient of many recipes. Both fresh and dried dill share its distinct, bright taste which pairs beautifully with both food from Uzbekistan to Scandinavia – its mild, sweet flavour pairs well with seafood such as salmon or classic Nicoise salad dishes.
Fresh dill is best enjoyed when in season; however, if you have excess that needs to be preserved for later use, drying or freezing are viable solutions.
If you want to dry dill, gather a small handful of leaves and tie them with string or rubber band. Hang upside-down in a warm, dry environment where there will be adequate airflow; drying can take two or three weeks at which point the leaves will crumble off of their stems easily and they may snap.
Dried dill is often more intense in flavor than its fresh counterpart, due to the drying process, so when using dried, always start with one-third the amount called for in your recipe, such as one tablespoon for fresh and 1/2 teaspoon for dried.
When purchasing fresh dill, look for bundles with green and feathery leaves that have upright stems. Steer clear of any brown-tinged or slimy specimens as this indicates they have lost their pungency and should not be used. Whenever possible, choose varieties with strong aromas.
If you’re having difficulty sourcing fresh dill, tarragon makes an excellent alternative. Both varieties can typically be found in most grocery store spice sections or you could try growing your own from seeds or clippings planted in your garden – both will quickly produce leaves to use in cooking or garnishing recipes! Keep it stored properly and it should last about one week in the fridge.
Substitution Ratios
Dried dill (Anethum graveolens) is an essential ingredient in many dishes, from dips to marinades, soups, potato salad and beyond. As it has more concentrated flavors than fresh dill, be aware that your use should follow a ratio of 1:2-3 when substituting for fresh dill.
Although dill is the traditional choice when adding flavor to salmon dishes, other herbs can add subtle variations and textures that complement its use. Lemon or garlic zest adds acidity while chives add oniony bite. Other possibilities include parsley, tarragon and fennel fronds for additional options.
If you have extra dill in your garden or farm, drying it for later use is a smart strategy. There are various drying methods you can try – traditional air drying or food dehydrators may work better; either way, it is best to hang bunches upside down to prevent mold or mildew formation and check often. Complete drying could take anywhere from two weeks up to several months!
When harvesting dill is in season, its leaves can easily be harvested for use as needed. You can also collect its stems for soups and stews as well as pickles. Small, tender stems can be chopped right alongside leaves; thicker sturdy ones may be tied up like bouquet garni or used to stuff fish or add flavorful depth to soup or stew recipes.
Dill is a go-to herb when it comes to salmon recipes, but its feathery fronds also work beautifully as garnish. Other popular pairings with salmon are tarragon, chervil and parsley root; anise hyssop can add an unexpected licorice kick that pairs nicely.
Storage
Fresh dill (Anethum graveolens) is packed with essential vitamins, minerals and fiber. According to WebMD, this herb is known for assisting digestive health issues while relieving nausea. Dill is used as an ingredient in soups, stews and salads and its flowers, stems and seeds are edible; harvest early morning for optimal flavorful harvesting!
Dried dill retains its potency when stored properly. For best results, store in a cool, dark location away from direct sunlight for at least one year; though its potency will shift as its vibrant green color fades and transforms to lighter grayish green hue. Still use in recipes but the flavor may be diminished slightly.
Store dried dill in an airtight glass jar with a tightly sealing lid for best results. Avoid direct sunlight and other sources of heat while maintaining clean conditions in the room in which you keep the jar – any crack in its seal could allow moisture in, slowing the drying process significantly.
Refrigerating is another effective way of storing dry dill. Cutting it into full stem pieces ensures maximum flavor retention; alternatively, store in water if storing for shorter shelf lives such as parsley or cilantro.
If you prefer using the microwave oven to dry dill, first rinse it thoroughly to remove any dirt or debris, before spreading evenly on a microwave-safe plate and microwaving on high for 30 seconds at a time, checking and rotating as necessary, until crumbling is evident. Repeat these 30-second intervals until all the dill has dried completely and crumbled easily.
To prevent overcooking of the dill, do not microwave it more than twice; otherwise it may develop an unpleasant bitter taste. An alternative way is using a food dehydrator available at most large supermarkets; the process is quick and requires minimal equipment – simply spread out dill on dehydrator sheets and let work take its course; your finished dill should be ready in less than two hours for storage!
Recipes
Dill is an herb commonly used in both savory and sweet recipes, featuring its characteristic bright citrus taste with subtle anise or licorice notes. Running out of this popular herb can be disappointing if your recipe calls for it, however there are other herbs which can serve as effective replacements in recipes requiring it.
Parsley makes an ideal substitute for dill due to its similar flavor profile and versatility in use; it works well in salads, soups and stews and pairs perfectly with fish and other proteins. Another alternative could be chives which have an earthy and grassy aroma similar to that of dill; these pair well with eggs as an addition to garnish dishes.
Fennel fronds make an excellent substitute for dill, as their appearance and flavor resemble it closely. Their crisp and zesty taste doesn’t taste quite as citrusy and has more of a bittersweet note to it than sharp citrusy tones found in dill. Another option would be using tarragon which has an anise or licorice taste with stronger intensity; perfect for seafood recipes and rich sauces such as red ones.
Cilantro can serve as an ideal replacement for dill, with its bright green color and lightly spicy citrus taste. This versatile herb goes great with many foods – particularly salsa – but can also be added to other dishes such as soups, stews, and curries.
While these herbs make excellent alternatives to fresh dill, it is important to remember they will not have the same intense flavors and vibrant green hues of its fresh counterpart. While you can use it in cooked dishes, it is recommended that they are added towards the end of cooking time so as not to lose flavor during processing. Furthermore, their lack of spice might overpower some dishes; start small before increasing gradually over time if necessary.