I don't always have fresh dill on hand and I have trouble making it grow indoors... I like to make tzatziki and I love dill in that, and also in my spinach pie. Will it work to use dried dill? It doesn't have a very strong aroma, and I am trying to figure out if using dried dill is generally a bad idea, or if my dill is too old and needs to be thrown out. Has anyone here ever used dried dill? So far, I much prefer the fresh dill.
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Can I Use Dried Dill Instead of Fresh?
- Thread starter dimi_pat
- Start date
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Hi dimi_pat,
You can definitely use dried dill for your tzatziki sauce. The general rule for swapping dried for fresh herbs is to use 1/3 of the amount called for in the recipe. So let’s say the recipe calls for 1 tablespoons of oregano then you will use 1 teaspoons dried (1tbls = 3 tsp) Also you are right if you have your dried dill for a while it might have lost it potency.
I always use dried dill, to me it has much more flavor. Tried fresh dill once in something and truly disappointed, so always used dried, and it's easy to have on hand.
I have never used any measuring device for herbs or spices. Start with a small bit, you can always add more. If you prefer measuring that's fine, it's just I never saw anyone in my family cook that way with herbs or spices.
I have never used any measuring device for herbs or spices. Start with a small bit, you can always add more. If you prefer measuring that's fine, it's just I never saw anyone in my family cook that way with herbs or spices.
k_tsoukalas
Administrator
I agree with this! I have frozen fresh dill before with good results.
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I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.
For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.
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For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.
I have also noticed that each region has their own specialties. How do you go about learning about them?
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- axariotisxy
- Greek Food Forum
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One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.
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I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.
What do you love to use Greek honey for?
But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.
I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.
What do you love to use Greek honey for?
