Dill seeds taste similar to dill weed, but they have a slightly bitter edge to them. They appear frequently in pickles, bread, salad dressing, and soup recipes. While you might be tempted to use dill weed as a substitute for dill seeds, you'll get better results if you use caraway seeds or celery seeds in their place. Replace them measure for measure, and you should come close to the intended flavor.
Substituting fresh dill for dried dill (or vice versa) is easy to do. Just stick to these proportions, and you’ll get great results:
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. You can also use dried tarragon as a stand-in for fresh dill weed, but you’ll need to adjust the quantities, as it has a more intense flavor. Use one teaspoon of dried tarragon for every tablespoon of fresh dill called for in a recipe. Tarragon works well as a substitute for dill in seafood dishes and in salad dressings.
Substitutes for Dill Seed
Dill is incredibly easy to grow, so consider adding it to your garden. It's an annual, but it reseeds readily. Just allow some of the flowers to go to seed at the end of the season, and it should come up on its own next year.
Working on a recipe that calls for dill weed or dill seed? If you don’t have any on hand, there are several things that you can use in its place, including other forms of dill, tarragon, celery seed or caraway seed. Here’s how to make a successful substitution, using what you have on hand.
If dill weed is being used as a garnish for a dish, use fennel fronds instead. They look very similar. Fresh parsley can also be used as a garnish. It looks a bit different, but will still add that pop of green. If you don’t have either, just leave the garnish off, or get creative with whatever you have on hand.
Dried vs. Fresh
Dill weed is sometimes also referred to as dill leaves. It’s the bright green, feathery fronds of the dill plant. It’s highly aromatic, and tastes of caraway or anise, with a bit of citrus thrown in.
The dill flowers, stems, leaves, and seeds are all edible. Enjoy it fresh, while it’s in season. Then, dry or freeze your extra dill, so you’ll have a stash to draw from while it’s out of season. For the best flavor, pick your dill early in the morning.
In real life, outside of coffee-table beautiful home canning books, some gardeners may find that their cucumbers are ready before their dill weed is.
If you do try to grow some dill herb, in a small patch of garden or in a window box, don’t plant the seed all at once. In her recipes in The Joy of Pickling, Linda Ziedrich is a big believer in using fresh herbs, even suggesting that it’s worth trying to grow some dill yourself, staggering the planting every few weeks until midsummer so that you have a constant supply as it matures. She says that fresh dill seeds taste very different; that they “taste fresh and mild” before they dry out.  Ziedrich, Linda. The Joy of Pickling. Page 14.
For a 3-5″ (8 to 12 cm ) sprig of fresh dill, you can substitute ¼ teaspoon of dried dill weed.
Therefore, dill helps with some health problems like high levels of cholesterol and high blood sugar. But it also helps with digestion, bad breath and has detoxifying and anti-inflammatory properties.
You can also use dill weed as a garnish in many salads, dressings, cold soups, and seafood. Or with spreads like cream cheese, sour cream, and more.
Therefore, you will have to use more dried dill weed to reach the similar unique flavor of the fresh dill. Also, add dill weed at the end of the cooking time because if it is cooked longer, it will lose its flavor.
To boost the flavor of your dishes you can use dill seeds or dill weed depending on your recipe. And the flavor you want to reach. Whatever you pick, you will get a unique flavor you will like to repeat many times in your dishes.
The leaves of the dill herb also known as dillweed. You can use them fresh and dried to flavor dishes with fish, soups, beans, salads, potatoes, and many other meals. The seed of the plant is a common spice in many cuisines.
Although dill weed comes from the same plant as dill seeds if you use it as a substitute for dill seeds you will not get the same flavor as when you are using dill seeds.
Therefore, if you want to reach the same dill seeds flavor you can use celery seeds or caraway seeds as a substitute for dill seeds. Replace them in a 1:1 ratio to get the wanted flavor.
Dill seeds, on the other hand, pair well with veggie and meat dishes, soups, bread, pickles, salad dressings, and more, as whole seeds or crushed.
The main difference between dill seeds and dill weed are in their appearance, flavor, and use in cooking.