Tag: Dill

Dill. As said earlier, fennel leaves are quite similar to dill and also have a similar aroma. However, unlike fennel that has an intense anise-like flavor, it comes with a mild flavor. Considering dill as a fennel substitute can work best if the aroma is a significant aspect of your recipe. What can I use […]

Dill seeds are easily recognized by their wide, flat, tear-shaped pods with light brown borders and dark, oak-like centers. Sampled fresh, they taste an awful lot like caraway, but with a lighter flavor faintly reminiscent of dill weed. Does dill seed taste like dill? Dill seeds taste similar to dill weed, but they have a […]

Beta carotene in dill contains antioxidants and vitamin A. 5. Dill to oily scalp Take two teaspoons of dill and soak it overnight and make a paste. Add four tablespoons of apple cider vinegar to this paste. Care from the scalp to the ends. Leave it for an hour. Wash hair with mild shampoo. This […]

Once the flowers fade, the dill seeds will start to form at the tips of the star shaped flower stems. Allow the seeds to dry on the plant, but don’t leave dill seeds on the plant too long or they will eventually blow away. Where does dill seed come from? The seeds are used as […]

Luckily, garden dill (Anethum graveolens) is ready to harvest for pickles at the same time that cucumbers are ready in abundance. A head of dill or dill seed in brine is an essential flavor for any dill pickle recipe. Can I use dill seed for pickling? In seed form, dill is an essential ingredient of […]

To harvest dill seeds, wait until the seeds start to turn brown; as the seed clusters gain weight, they may need staking to keep them high and dry. Gather the ripe seed heads by clipping them into a paper bag, and place the bag in a warm, dry place indoors for a week or more. […]

Fennel, coriander and celery seed are all strongly flavored. Use on a 1-to-1 basis to replace dill seed. If the appearance of the dill seed is important but not the taste so much, replace with other small, mildly flavored seeds, such as sesame, poppy or even hulled sunflower seeds. What can I use in place […]

Not only do dill flowers make a pretty addition to a flower arrangement, but they can also be dried to collect their seeds, and you can eat them, too! Add the flowers to a jar of pickles, use them to garnish a plate, add them to a salad, or enjoy them anywhere else you’d use […]

Dill needs to be freeze dried to keep strength of flavor, but is best used fresh or in pickles. The bulb of fennel can be roasted, sauteed, barbecued or cooked in all manner of ways. Dill is much more common as a herb to add flavor and not as the main dish. How do you […]

Use dried dill for fresh (or vice versa). Here’s the substitution ratio for substituting fresh and dried herbs: Ratio: 1 tablespoon fresh dill = 1 teaspoon dried dill. This substitution ratio works for any dried herbs. What can I use if I don’t have dill? Dill Weed Substitutions Fresh fennel. Thyme. Rosemary. Parsley. Chervil. Basil. […]

Not only do dill flowers make a pretty addition to a flower arrangement, but they can also be dried to collect their seeds, and you can eat them, too! Add the flowers to a jar of pickles, use them to garnish a plate, add them to a salad, or enjoy them anywhere else you’d use […]

On a dill head there would only be about maybe 30 or so seeds, not even a quarter tsp. If you’re thinking about total vegetative mass, like the fronds, etc, probably 2 tsp or so. If you like dill flavor, go up to 1 tbs to be sure. We used to use 3 – 4 […]

When fresh dill is being used to flavor a recipe (as it is in pickles, soups, and sauces), use fresh tarragon in its place. To make the proper substitution, use an equal amount of fresh tarragon for the fresh dill, or dried tarragon for the dried dill. What is considered 1 head of dill? Head […]

Dill seed is not a good substitute for fresh dill weed because of the difference in flavor strength but it does depend on the recipe. The seed has a camphorous, slightly bitter flavor, and the weed has a delicate flavor. The differences are like night and day. Is dill seed the same as dill? Dill […]

Start pruning your dill when plants are about six to eight inches (15 to 20 centimeters) tall. To prune, use a pair of herb scissors or even just a regular old pair of scissors and snip the frond-like leaves from the top of the plant, above a leaf set. How do I prune back dill? […]

Whether you get your fresh dill from the grocery store or the herb garden, chopping the herb properly is a valuable cooking skill to have in your kitchen arsenal. When should dill be cut? Dill can be pruned any time of year when it’s green and growing. Trim the leaves from the top, which will […]

Perideridia americana. Carrot familyCarrot familyApiaceae or Umbelliferae is a family of mostly aromatic flowering plants named after the type genus Apium and commonly known as the celery, carrot or parsley family, or simply as umbellifers.https://en.wikipedia.org › wiki › Apiaceae Can you use wild dill? The petals are quite edible raw or cooked though they loose […]

Though the herb is most often associated with pickling, Baby Dill is also popular in Scandinavian, Eastern European, Indian and Mediterranean cuisines. Is baby dill the same as dill? Baby Dill: This petite Dill is used for seasoning rather than pickling. It boasts a milder anise-parsley-celery flavor than mature dill. Baby dill enhances cream dips, […]

Dill and fennel often get confused for one another. They seem similar in appearance, but they are in fact two different plants used for different purposes and each possess unique characteristics that directly affect the nature of the dishes that they are used in. Can I use fennel instead of dill? Dill and fennel have […]

Dill has a warm, slightly sharp flavour somewhat reminiscent of caraway. The entire plant is aromatic, and the leaves, small stems, and immature flower umbels are used fresh or dried for flavouring soups, salads, sauces, fish, sandwich fillings, and particularly pickles. How would you describe the flavor of dill? Dill has a deliciously fresh, citrus-like […]