Dill (Anethum graveolens) is an aromatic prominent crop plant famous for its use as a culinary spice and medicinal qualities.
Its green feather-like textured leaves, commonly known as “dill weed,” are herbs one adds to create a unique grassy anise-like flavor to the dish.
In contrast, its oval fragrant “dill seeds” are identical to “carraway seeds” in their taste and texture and are used as a spice and condiment.
Dill weeds contain a delightful aroma, and that is predominantly in use in the food industry. It has antioxidants, vitamins, Dietary fibers that promote disease prevention and health benefits.
Despite that, sometimes dill seeds may cause allergies or induce low blood pressure. In many stances, culinarians use different kinds of spices in Dill’s place to add a new flavor to the dish.
9 Best Substitutes for Dill
This section identifies the best substitute for Dill’s herb and seed that one can choose based on their beneficial needs and taste preferences.
Fennel (Foeniculum vulgare ), an annual herb of the carrot family (Apiaceae), resembles celery in its feather leaf-like structure is similar to Dill.
Like Dill, its leaves are used in dishes such as meat, vegetables, fish, and garnishing.
Fresh fennel is a good source of antioxidants , as well as vitamin-c which helps in the healthy functioning of the heart and assist in good health.
Fennel, however, has a mild sweet licorice taste, which makes it t minuscule different from Dill.
Fennel plants and seeds are known to have a good deal of health advantages, and with their texture and application, they make an excellent substitute for Dill.
Tarragon (Artemisia dracunculus L.) is a famous and multi-purpose herb that carries exclusive flavor in its skinny leaves, highly aromatic.
Tarragon is another popularly known culinary herb that, unlike Dill, can withstand heat which can additionally help in invoking a fresh flavor, especially in soups and sauces.
Tarragon is a prioritized herb for many French-inspired spring dishes that use fish, chicken, eggs, and cheese.
Tarragon contains low calories and carbs. When using dried tarragon, it is advisable to substitute a rate of 1 teaspoon dried tarragon for every tablespoon of fresh dill weed.
Thyme (Thymus vulgaris ) famed for its uses in cooking, adding flavor to fish dishes, soups, and as an ingredient in mixing, possess a savory flavor.
Like tarragon, thyme can endure heat , which makes it an excellent choice in place of Dill; Thyme belongs to the mint family and has small tender leaves.
It works as a crucial ingredient while making pesto sauces using peppers and eggplants.
Thyme boosts immunity by providing a rich source of copper and iron. It is proposed to use a low amount of thyme not to create a strong, pungent taste.
Rosemary (Salvia Rosmarinus ) is a member of the mint family Lamiaceae, is a sweet-scented evergreen herb.
The herb is a brilliant choice for meats, sauces, salad dressings, and potatoes.
Distinctively rosemary leaves can be stripped off and are used in kebabs and skewers. Rosemary citrus-like flavor can mimic dill flavor and thus can be considered in its place.
Rosemary herbs are intense in flavor and should be used sparingly. Due to its low moisture content, even when fresh, it preserves its flavor better than most herbs after drying. Rosemary is more commonly available in the market and thus makes an outstanding substituent for Dill.
Parsley (Petroselinum crispum) A biennial culinary herb is known worldwide for its delicate edible leaves, which are in use as fresh or dried in great dishes such as soups, salads, and a wide variety of other food dishes (e.g., potatoes, fish, stews, vegetables, omelets)
Parsley is an easy-to-find herb that does not overpower the dish and is high in vitamin A, vitamin C, several B complex vitamins, and several minerals, including potassium, iron, copper, and manganese.
Parsley’s vibrant taste and enthralling health benefits make it a powerhouse of nutrients and a garnish in dishes.
Basil (Ocimum basilicum ), also known as sweet basil, is a yearly flowering shrub of the mint family (Lamiaceae), propagated for its aromatic leaves.
Identical to Dill, Basil adds as fresh or dried in various dishes such as meat, fish, salads, and sauce.
Basil has a stable flavor, balancing sweet and savory, with hints of mint, anise, and pepper; it complements the dish in place of Dill.
Nutritionally sweet basil provides vitamins, minerals, and a range of antioxidants.
Basil enhances many dishes, such as pasta, salads, and sauces. When using fresh basil, culinarians add basil at the end of cooking since heat subdues its flavor and color. Sweet basil is readily available in many grocery stores and markets and makes an excellent substitute for Dill.
Chervil (Anthriscus cerefolium) is an annual natural delicate herb that comprises many nutritional benefits.
This herb is used as a flavoring agent, but Dill lost its flavor when overheated, so it is more commonly used as a garnish for dishes.
Chervil has numerous health benefits; it has anti-inflammatory properties, making it an excellent choice for curing skin disorders.
Chervil is a delicate green spring herb with a refined toned down taste; its properties and flavor make them brilliant spice.
Caraway Seeds (In place of Dill Seeds)
Caraway seeds are obtained from warm, sweet, and slightly peppery in aroma and nature from caraway plants. They are used extensively in European and Mediterranean cooking.
Caraway seeds can be used in dill seeds and are currently used as a spice for culinary purposes and flavoring bread, biscuits, cakes, and cheese.
Caraway seeds are similar to dill seeds in terms of their flavor and use in sausages.
Caraway is a rich source of vitamins and minerals, and their subtle anise taste makes them an acceptable substitute.
Celery Seeds (In place of Dill seeds)
Celery seeds are a less common but equally delicious and health-packed option in place of dill seeds.
Celery seeds are small, light-brown, and have an earthy aroma. Their flavor is warm and bitter.
Celery seeds are healthy, nutritious, and particularly rich in calcium, manganese, and iron. They’re low in calories and provide relatively equal amounts of carbs, protein, and fat. Their texture and taste make them a perfect replacement for Dill.
Cilantro and Dill are characteristically different from each other in terms of their flavor, texture, and uses. While cilantro is commonly used with hot, spicy cuisines such as Thai, Mexican, and East Indian, Dill uses beets, cabbage, and green bean.
Dill seeds are similar in taste to dill weed, but they have a slightly bitter flavor. Dill seeds are typically in use in pickles, bread, salad dressing, and soup recipes. In place of dill weed, it is advisable to use caraway seeds or celery seeds in their spot. Replacing them quantity by quantity provides the desired flavor.
Dill lends a distinctive, aromatic flavor to many dishes from pickles to meat and flavor bread and vegetables. As a herb and spice, Dill is profoundly used to elevate the taste of various dishes.
However, there are many substitutes with similar nutritional value and taste for those who are allergic to Dill or inaccessible to Dill or simply looking for a new variety of spices.
I hope this list helps in finding you, your suitable substitute to Dill. Also, do share your experience and recipes in the comments section.