Substituting fresh dill for dried dill (or vice versa) is easy to do. Just stick to these proportions, and you’ll get great results:
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.
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.
Dried vs. Fresh.
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.
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.
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.
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.
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.
Substitutes for Dill Seed.
Substituting Other Herbs.
(Note: an umbel is a whorl, a round circle spray of the plants buds or flowers.)
Linda Ziedrich says that if a recipe calls for a fresh dill umbel and you don’t have one, use one teaspoon of dried dill seed instead.  Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Common Press. 2009. Page 14.
Other canners will find that their store has a deal on cucumbers but there’s no fresh dill weed within miles to be found.
For a 3-5″ (8 to 12 cm ) sprig of fresh dill, you can substitute ¼ teaspoon of dried dill weed.
The National Center for Home Food Preservation says, “For each quart, try 3 heads of fresh dill or 1 to 2 tablespoons dill seed (dill weed = 2 tablespoons).”  National Center for Home Food Preservation. Frequently Asked Pickle Questions. Accessed March 2015. [Ed: It’s not clear what they mean by the dill weed = addition at the end there: perhaps it means OR 2 tbsp dill weed. ]
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.
Or it’s the dead of winter, you are doing winter canning with imported cucumbers (despite the very remote odds of getting a crisp pickle with them), and the balcony where you grow your herbs in the summer has howling winds from Siberia whistling through it off of Lake Michigan.
So, you need to substitute some dried dill for the fresh. Purists may say “perish the thought”, but here’s some tips on how:
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.
If you’ve got a surfeit of fresh dill, you can freeze it. There’s no need to futz with ice cube trays. Just wash, and roll up in plastic bags, held in a log shape with rubber bands. (You may wish to double-bag it, to help prevent its aroma from passing to other foods near it in the freezer.) Plan to replace it within a year, as its flavour will fade. To use in pickling, just thaw first.
You can easily substitute fresh dill for dried. Use one tablespoon chopped fresh dill to substitute 1 teaspoon dried dill.
Dill weed refers to the leaf and stem of the dill plant whereas dill seed refers to the “seed” which is actually the fruit of the plant. Dill seed generally has a more pungent, slightly bitter flavor compared to dill weed, which has a lighter, more delicate flavor.
Dill weed has a unique flavor that has an earthy and almost grassy essence. It is a very fragrant herb without any heat and adds a great flavor to Middle Eastern and North Afircan dishes. Dill is very popular to see in yogurt sauces, potato salads, and even baked breads and crackers . Dill is also a great herb to use on all types of seafood, and lamb.
Dill pollen has a very intense dill flavor. It is much more floral and zesty than dill weed or dill seed. Just a pinch of this powerful herb is needed to create a great dill flavor on vegetables or seafood. Use dill pollen as a finish for dishes because the flavor can be cooked away very quickly.
We love using dill to add freshness in these Chicken Gyros and this German Cucumber Salad , but if you don’t have dill weed on hand, use one of these dill substitutions instead to give your recipe a similar taste.
Can you Substitute Fresh Dill for Dried Dill?
Yes! Thyme can be used in many of the same dishes where you’d use dill – especially stews and sauces.