When using dill, you will find that both the feathery leaves and the flower heads can be used.
Most often the flower heads are allowed to mature and harvested as dill seed. I usually get about a tablespoon of dried dill seed per plant (plants often have more than one seed head).
I also dry the leaves, and because they are so fine I don't get much dried dill (1 -3 tablespoons per plant) from each plant.
1/3
Approximately 3/4 of a teaspoon should equal one dill head.
Use one full head of fresh dill (it looks a bit like a starburst) per quart jar.
1 teaspoon of dried dill = 1 sprig of dill
1/3
There is no set number of stalks. "A head of celery" is as the way celery is grown, harvested, and sold in much the same way as "a potato" or "an apple" or "a globe artichoke". A bunch or "head" of celery consists of approximately a dozen or so individual ribs also called stalks.
Dill is an herb well known for its use in flavoring pickles. Both the plant leaves "dill weed" and the seeds are used in cooking and as pickling spices. The leaves can be used dried, as you see most often in jars in spice sections of the supermarket, or used fresh, snipped straight from the fresh green plant. When "fresh dill" is an ingredient in a recipe, it is the green plant leaves (and tender stems) that are being called for. Dried dill weed can be substituted for the fresh dill weed but there will be some loss of "fresh" flavor. In general, you can substitue one teaspoon of dried herbs for one Tablespoon of fresh herbs (a 1:3 ratio). Dried herbs do lose their flavor over time, so if your jar of dill was not recently purchased, you may need to add slightly more, test the flavor and let your taste guide you. It is better to start with less dried herbs and gradually add more if needed, than to start out with too much since that can overpower the other flavors of the dish. If a recipe doesn't otherwise specify, whenever "dill" is listed as an ingredient, use the "dill weed" or leaves. Dill seed will be specifically called for if that is the intended ingredient. As a rule of thumb, you can always substitute dried herbs for fresh and fresh for dried using the 1:3 ratio of dried (1 part) to fresh (3 parts).
Any produce, including fresh herbs, will go bad eventually, even in the refrigerator. If the dill is dried, then it can be stored much longer in a tightly sealed container.
4 tsp of dried rosemary equals 1/4 cup fresh.
1tbsp
about 1/8 oz
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