dillweed
Dillweed is low in calories and contains vitamin A, vitamin C, and trace minerals. It also provides dietary fiber and antioxidants, with traditional use in digestive remedies.
About
Dillweed is the dried or fresh feathery foliage of Anethum graveolens, an annual herb native to the Mediterranean and West Asian regions. The plant produces delicate, threadlike fronds with a pale to medium green color and a distinctive sweet, slightly grassy, and subtly anise-like flavor profile. Fresh dill has a more vibrant, herbaceous character, while dried dillweed becomes more concentrated and aromatic. The herb's botanical name derives from the Greek word "anethon," reflecting its ancient culinary significance. Dillweed should not be confused with dill seeds, which come from the mature seed heads of the same plant and possess a more pronounced caraway-like warmth.
Culinary Uses
Dillweed is essential in Scandinavian, Eastern European, and Russian cuisines, where it appears prominently in gravlax, pickled vegetables, and sour cream–based dishes. It is widely used in Mediterranean cooking, particularly with seafood, and features in Turkish and Middle Eastern preparations. The herb complements fish and shellfish exceptionally well, and is commonly paired with potatoes, cucumbers, and dairy products such as yogurt and crème fraîche. Fresh dill is typically added at the end of cooking or used as a garnish to preserve its delicate flavor, while dried dillweed tolerates longer cooking times. It works well in vinaigrettes, marinades, and as a finishing touch on soups and egg dishes.