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| I see the recipes at NCHFP all seem to use seed or seedheads. But what I have are bundles of leaves! |
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| Dill weed (the leaves) is an acceptable sub for dill seed in pickling but the measurements and the end taste will be quite different. Dill weed is considered a herb while dill seed is a spice if that helps tell you the difference. The exchange rates range a great deal. Some suggest anywhere from 2x to 4x as much weed as seed. I never sub it so I can't speak from experience on the exchange rate. Perhaps others here can. I honestly can't recall for sure if the weed or seed gives the stronger flavor but I 'think' it is the seed that holds up to heat as in processing (since that is what most pickling recipes call for) while it is the weed that loses its flavor when exposed to heat. Someone correct me if I am wrong please. Fresh dill weed is much stronger flavored than dried dill weed. Dave |
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| Thanks, Dave! I found a recipe for freezer dills that uses the leaves plus seed from Wisconsin extension, and made them today without the seed part. Fingers crossed :). |
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| Let us know how they turn out and how much dill weed you used as it is a pretty common question. It would be good info to have. Dave |
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| @Dave: LOL, I forgot to taste them before packing them away in the freezer, I was so intent on Getting Stuff Done :). I dug them out today and tasted them, frozen. They are good, and dill-tasting :). They are also very sweet; in the future I might halve the sugar. And very zippy, since they have no water, just vinegar. As a result of all the sugar and vinegar, the lime-mint ones taste pretty similar to the dill, except slightly minty instead of dilly. Anyway, I did not miss the dill seed. |
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