What Is Dill seed and How Can I Use It?
Dill seed is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 50 recipes to get you started.
Key Points
- The dried seed of dill; warmer, sharper, and far more pungent than the fresh fronds.
- Pickling spice above all; it gives kosher dills their deep savory backbone.
- Also seasons rye and cottage breads, cabbage, beets, and borscht.
- Caraway swaps one for one; dill weed needs about three times the amount.
- Whole seeds keep two to three years airtight; toast briefly to wake them up.
What is dill seed?
Dill seed is the dried seed of the same dill plant whose feathery green leaves we call dill weed. The plant flowers and sets seed, and those flat, oval, tan-brown seeds are harvested and dried.
They look a little like caraway but are flatter and lighter, edged with a thin papery rim.
The flavor is the surprise. Where the fresh fronds are grassy and bright, the seed is warmer and far more pungent, with a sharp anise-and-caraway edge that fills your mouth. A pinch goes a long way.
How to Use Dill Seed
Dill seed is built for pickling, and that is where most cooks meet it. A spoonful in the brine gives kosher dills their deep, savory backbone, the flavor that fresh dill alone cannot reach.
You taste it in Mimi's Kosher Dill Pickles, in Kosher Pickled Dill Tomatoes, and in the brine for Pickled Kohlrabi.
It also bakes beautifully. Whole or lightly crushed seeds go into rye and cottage loaves, where their warmth stands up to a hearty crumb, as in Bread Machine Cottage Dill Bread.
Toasting the seeds in a dry pan for a minute before using wakes them up. Once they smell nutty and fragrant, crush them lightly to release more of their oils, or leave them whole if you want little bursts of flavor in each bite.
Beyond pickles and bread, dill seed seasons cabbage and beets, so it slips naturally into a Russian Beef Borscht, into cabbage rolls, and into a cold German potato salad like Kalter Kartoffelsalat (Cold Potato Salad).
Pairing and Common Mistakes
It loves anything sour or starchy.
That is why pickling and Eastern European cooking lean on it so hard, alongside its natural partners: vinegar, cucumbers, cabbage, beets, potatoes, rye, and oily fish.
The common mistake is treating it like the fresh herb and using the same amount. The seed is far stronger, so a teaspoon of seed brings more punch than a tablespoon of chopped fronds. Start small.
The other slip is adding it too late. Unlike the delicate fronds, the seed needs time in liquid or heat to bloom, so it belongs in the brine or dough early, not sprinkled on at the end.
Substitutes
Caraway is the closest match. It shares the look and that warm, slightly bitter bite, so swap it one for one in breads and with cabbage, accepting a slightly more rye-like result.
Fresh or dried dill weed can carry the dill flavor when the seed is the point, but it is milder and greener. Use about three times as much and accept a brighter, less savory result.
For pickling specifically, a whole dill head, the flowering umbel with immature seeds still on it, is the traditional and best stand-in. Fennel seed will also do in a pinch, since it shares the anise note, though it is sweeter.
Buying and Storage
Dill seed is sold whole in the spice aisle and almost never pre-ground, which is good, because whole seeds hold their oils far longer.
Look for seeds with a fresh, sharp smell when you rub a few between your fingers.
Kept in an airtight jar away from heat and light, whole dill seed stays flavorful for two to three years. It will not spoil, but it fades, so a batch that smells faint and dusty has lost its punch and should be replaced.
Dill seed turns up in roughly 50 recipes here, most of them pickles and brined vegetables, which tells you exactly where it does its best work.
Nutrition
Nutrition Facts
Serving Size 1 tbsp (6g)Quick facts
Food group: Dill seed is a member of the Spices and Herbs US Department of Agriculture nutritional food group.
- In Chinese
- 莳萝籽
- British (UK) term
- Dill seed
- en français
- graines d'aneth
- en español
- semillas de eneldo
How much does dill seed weigh?
| Amount | Weight |
|---|---|
| 1 tbsp | 6 grams |
| 1 teaspoon | 2 grams |
Related
Spices and Herbs
Recipes using dill seed
There are 50 recipes that contain this ingredient.
Mimi's Kosher Dill Pickles
Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.
Lamb & Spinach Pocket Sandwiches
Lamb and spinach pita sandwiches with stuffed lamb patties, hard-boiled egg, olives, cucumber, and a yogurt-bacon-sunflower seed sauce. A creative Mediterranean-style pocket sandwich.
Super Moist Dillbrot (Dill Bread)
German-style dill bread (Dillbrot) with cottage cheese, dill seed and minced onion. Pillowy, savory yeast bread with a tangy crumb and buttered, salted top.
Peppy Dill Wedges
Peppy dill wedges are spicy cucumber pickles with dill seed, crushed red pepper, and apple cider vinegar, quick-processed for canning. A crunchy, no-sugar pickle with heat.
Dill Onion Bread
Dill onion bread bakes a tangy yeast loaf with cottage cheese folded into the dough for moisture, plus toasted dill seed and minced onion for a savory aroma. Brushed with butter and salt while warm. A retro church-cookbook classic.
Dill Bread
Cottage cheese dill bread, a soft yeast bread with dill seed, minced onion, and creamed cottage cheese baked into a tender, savory loaf. Brushed with butter and salt.
Lamb & Spinach Pocket Sandwiches
Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.
Smoked Salmon & Dill
Smoked salmon and dill pinwheels rolled with horseradish cream cheese, watercress, and dark bread. A make-ahead party appetizer with peppery bite and silky smoked fish.
Salmon Corn Chowder
Salmon corn chowder with bacon, creamed corn, potato soup, and Old Bay seasoning. A thick, creamy chowder using canned salmon and pantry shortcuts for a fast weeknight bowl.
Sweet & Sour Vegetable Salad
Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.
Pot Roast with Dill Gravy
Pot roast with dill gravy is a Scandinavian-inflected Sunday supper: chuck roast braised with dill seed and onions, then finished in a creamy sour cream and dill pan gravy. Deeply savory with a Nordic twist.
Sugar & Spice Salmon
Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.
Rib Eye Express Barbequed Hamburgers
Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.
Seasoned Salt
Homemade seasoned salt with paprika, thyme, marjoram, curry powder, dry mustard, dill seed, and celery salt. A Lawry's-style copycat with 10 spices you already have.
Dilly Casserole Bread
Dilly casserole bread is a tangy, no-knead yeast loaf made with cottage cheese, dill seed, and onion flakes for a moist, savory crumb baked in a round casserole dish.
Blender Curry Powder
Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.
Garlic Dill Pickles- Country Living
Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.
Cucumber in Sour Cream Salad
Classic cucumber sour cream salad with dill seed, chives, white vinegar, and a kick of Tabasco. Salt-drained slices stay crisp and cool under a tangy, creamy dressing.
Dilly Carrots
Quick-pickled dill carrots with apple cider vinegar, garlic, red pepper flakes, and fresh dill. Crunchy refrigerator pickles that get better after a few days of soaking.
Carrot-Tofu Quiche
Carrot tofu quiche with steamed carrots blended into a dill-scented tofu cream, poured into a whole wheat crust and baked with sesame seeds on top. A dairy-free, egg-free vegan main dish.
Okra Pickles
Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.
Arjay's Sand Springs Southern Chili
A no-bean Southern chili built on three cuts of beef, beer, and an avalanche of spices including cardamom, saffron, ginger, and a whole cinnamon stick. Bold, complex, simmered for hours.
Kalter Kartoffelsalat (Cold Potato Salad)
German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.
Granny's Onion Dill Bread
Granny's onion dill bread is a bread machine loaf enriched with cottage cheese, sour cream, fresh dill seed, and onion. Soft tangy crumb, perfect for sandwiches or alongside soup.
Dilled Green Beans
Crisp whole green beans pickled with dill seed, garlic, red pepper flakes, and alum for extra crunch. A classic canning recipe that yields 7 pints of spicy, tangy dilly beans.
Vinegar Steamed Shrimp
Shell-on shrimp steamed with crab boil spices, mustard seeds, and apple cider vinegar for tender, perfectly seasoned seafood that peels easily and tastes like a Chesapeake Bay crab feast.
Whole Wheat Dill Bread
A savory bread machine loaf loaded with whole wheat flour, cottage cheese, yogurt, and whole dill seed. Protein-rich, herb-fragrant, and effortless to make.
German Lamb in Sour Cream
Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.
Cold Potato Salad
German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.
Easy Cottage Dill Bread
Tender, herb-scented cottage dill bread made effortlessly in your bread machine with tangy cottage cheese, aromatic dill seed, and savory dried onion.
Fire Balls
Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.
Turkish Borscht
A vegetarian beet soup loaded with cabbage, potatoes, tomatoes, and bell pepper, seasoned with dill seed and finished with a swirl of yogurt. A Turkish twist on classic borscht that's hearty, vibrant, and nourishing.
Favourite Pickled Tomatoes
Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.
Amazingly Delicious Stuffed Cabbage Rolls
Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.
Gefullt Krautroladen (Stuffed Cabbage Rolls)
German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.
Flavorful Beans with Mushrooms
Baked adzuki beans with chopped mushrooms, scallions, tarragon, and dill seed in olive oil. A simple, earthy vegetarian side dish with just seven ingredients and 40 minutes total.
Dilled Zucchini Sticks
Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.
Bacon & Tomato Wafers (New Year)
This bacon and tomato wafers go very well, tastes well too! Last year, did it before New Year coming!
Double Dill Bread
Double dill bread with dill seed and fresh dill weed in a cottage cheese yeast dough baked in a casserole. A tender, herb-packed whole wheat loaf.
Drew's Famours Onion Dill Bread
Set your bread machine and walk away while savory onions, aromatic dill, and cottage cheese create a tender, flavor-packed loaf that'll fill your kitchen with an irresistible aroma.
Jalapeno Cream Cheese Stuffed Chicken Breast
Jalapeno cream cheese stuffed chicken breast wraps pounded chicken around a smooth, spicy jalapeno-and-herb cream cheese filling, then bakes it blanketed in more of the same. A jalapeno-popper twist on chicken.
Super Salad Seasoning Mix
Nutty sesame seeds, sharp Parmesan, and aromatic celery seed combine in this versatile homemade salad seasoning mix. Sprinkle it on tossed greens, baked potatoes, or stir into sour cream for a quick dip.
Pickled Raw Vegetables
Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.
Russian Beef Borscht
Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.
Kosher Pickled Dill Tomatoes
Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.
Bread Machine Cottage Dill Bread
Classic bread machine cottage dill bread with triple the dill punch, creamy cottage cheese, and butter for a tender crumb that's perfect sliced thick for deli sandwiches.
Pickled Kohlrabi
Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.
