The dill plant is versatile in that you can use both the leaves and the seeds to provide flavor. “Dill weed” is the term used for the leaves; you can use them as an herb and the seeds as a spice. Both forms of dill are essential for your spice collection as they are both popular ingredients in several different cuisines. If you have encountered one or both forms of dill in your local supermarket, you may have wondered if there are any differences between the two. Do they have the same flavor? Can you use one in place of the other? Let’s compare.
Table of Contents
- Does dill weed have the same taste as dill seeds?
- Is dill weed an effective substitute for dill seed or vice versa?
- How are dill seeds and dill weed used differently in the kitchen?
- Must-read related posts
Does dill weed have the same taste as dill seeds?
Like many herbs, the seeds and the leaves do have some similarities, but they are not identical. The flavor of dill leaves is similar to that of parsley and anise with notes of lemon. While dill seeds do have the same notes of anise, they also have notes of caraway. The seeds’ flavor is more pungent, and some cooks even consider it slightly bitter and reminiscent of camphor; on the other hand, the leaves flavor is more delicate.
In addition to all of that, dill seeds have a characteristic not found in dill weed: their flavor tends to become stronger when heated.
Is dill weed an effective substitute for dill seed or vice versa?
Because of the flavor differences, the seeds and leaves of the dill plant are not ideal replacements for each other; however, it is possible in a pinch. Keep in mind that you will need to use different amounts when substituting one for the other. Three heads of dill weed is roughly equivalent to a single tablespoon of the seeds.
In addition, bear in mind that the seeds stand up to longer cooking times better than the leaves. This means that if you are using dill weed in place of the seeds, it is best to add them towards the end of the cooking time rather than at the beginning.
When making substitutions, you should also consider the difference in appearance between the seeds and the leaves. Some people find the appearance of dill weed in pickle brine to be unappetizing. If you are using dill weed instead dill seeds to flavor your pickles, you may want to chop it finely to make it less noticeable.
How are dill seeds and dill weed used differently in the kitchen?
In the United States, the most well-known use of dill seeds is as the main flavoring in dill pickles; however, they are widely used in Indian, Eastern European, and Scandinavian cuisines. Dill seeds are excellent when used in acidic dishes, including pickled beets, carrots, and even pickled fish. You can also add them to your lentil dal or use them with any other legume to aid digestion.
Fresh dill weed is a popular complement to fish but can also be a pleasant addition to potato salad. Like the dill seed, dill weed works well with legumes, but it is also enjoyable in coleslaw and is useful for flavoring dips. You can even use the seeds and the leaves of the dill plant together in some salad dressings and kinds of vinegar.