Dried dill

One US cup of dried dill weighs 49.6 grams (1.7 ounces). Going the other way, 100 grams is about 2.02 cups.

Also called dill weed, dried dill weed, dill, dill leaves, dried dill leaves.

Dried herbs compared: cup weights side by side, the source behind each, and why they differ.

A teaspoon of dried dill weighs 1 g, and a cup about 49.6 g (1.7 oz). USDA, two producer labels and a foodservice table agree within 3.3%, which makes dill the most consistent dried herb on this site.

Dried dill, sold as dill weed, is the dried feathery leaf of Anethum graveolens, distinct from dill seed, which is the plant's fruit and a different spice. It flavours dips and ranch dressing, potato and egg salads, salmon and cucumber dishes, pickles, tzatziki and soups.

USDA's record for dried dill weed gives a teaspoon at 1 g and a tablespoon at 3.1 g. The tablespoon works out to 49.6 g a cup. Simple Truth's organic dill weed and It's Delish both print a teaspoon at 1 g, 48 g a cup, and Chef's Resources gives dill weed at 1.70 oz per cup, 48.2 g. Four sources, two kinds, within 3.3%: this site publishes USDA's 49.6 g.

Penzeys' catalog sells dill weed in a half-cup jar of 0.7 oz and a cup-and-a-half bag of 2.2 oz, about 40 to 42 g per cup of container. Jar and bag sizes name the container rather than measure what is in it, so they are listed without a figure; they suggest that a loosely filled container holds less than a levelled spoonful implies.

King Arthur Baking's chart has no dill row.

The physical check: dill leaves are fine threads rather than flat leaves, and when dried and cut they form short, soft wisps that settle into a spoon better than flakes of basil or parsley do. That puts a teaspoon of dill at about the weight of a teaspoon of oregano, 1 g, and twice parsley's half gram. The agreement between sources reflects that: dill weed is sold in one cut, with no whole-leaf and crushed versions to tell apart.

Practical guidance: use 1 g per teaspoon of dried dill, 3 g per tablespoon and about 50 g per cup. A 0.56 oz jar, about 16 g, holds about a third of a cup. Most dill recipes call for a teaspoon or two, so the spoon is accurate enough. When dried dill replaces fresh, use about a third as much by volume, and add it early in cooking or let a dip sit for an hour so the dried herb can soften. Don't use dill seed in its place; it is much heavier, stronger and tastes of caraway.