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The answer is 1 tablespoon of dried dill weed.
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What can I use if I don’t have fresh dill?
If you don’t have fresh dill, you can use a number of substitutes. For every tablespoon of fresh dill called for in a recipe, you can use 1 teaspoon of any of the following: dried dill, dill seed, caraway seed, fennel seed, anise seed, or celery seed. If you’re using a dried herb, remember that it will be more potent than fresh, so use less.
How much dry dill equals fresh dill?
Assuming you’re talking about the conversion of fresh to dry herbs, the answer is that three teaspoons of fresh dill equals one teaspoon of dried dill. But, as with all herb conversions, this is only a rough guide because the strength of the flavor will vary depending on the age and quality of the fresh dill and how it was dried.
How do you convert fresh herbs to dried?
Drying herbs is a great way to preserve them for later use. There are several methods you can use to dry herbs, including air drying, oven drying, or dehydrator drying. Air drying is the most common and simplest method, while oven drying is the quickest method. Dehydrator drying is a bit more involved, but it retains the most flavor and nutrients.
To air dry herbs, tie them in small bundles and hang them upside down in a cool, dry, dark place. Keep an eye on them and check for mold or mildew. Every few days, give the bundles a gentle shake to help promote even drying. Depending on the humidity and temperature of your drying environment, herbs can take anywhere from a few days to a couple of weeks to fully dry.
To oven dry herbs, place them on a baking sheet lined with parchment paper and set the oven to the lowest possible temperature, around 200 degrees F. Check on the herbs every 30 minutes or so and remove them from the oven once they are crisp and dry.
Dehydrator drying is similar to oven drying, but it uses a dehydrator instead of an oven. Set the dehydrator to 115 degrees F and place the herbs on the dehydrator racks. Check on the herbs every few hours and remove them once they are completely dry.
Once your herbs are dry, store them in an airtight container in a cool, dark place. You can also crush or grind the dried herbs to make your own herb blends or seasonings.