dill
Photo by Miansari66 on Wikimedia Commons (CC0 1.0)

tbl dill—chopped

Herbs & SpicesFresh dill is best from late spring through early fall, with peak availability in summer. Year-round availability exists through dried dill or frozen preparations.

Dill is low in calories and contains small amounts of vitamins A and C along with trace minerals; fresh herbs are valued more for their aromatic and digestive properties than substantial nutritional content.

About

Dill (Anethum graveolens) is a feathery-leaved annual herb from the Apiaceae family, native to the Mediterranean and western Asian regions. The plant produces delicate, thread-like leaves with a distinctive aromatic profile characterized by bright, slightly sweet, and subtly anise-like notes. Dill is available in two main forms: dill weed, which refers to the fresh or dried leaves and tender stems, and dill seeds, which come from the plant's dried seed heads. The herb has a mild, fresh flavor that distinguishes it from the more intense seed form, making it versatile for both raw and cooked applications.

Culinary Uses

Dill is a cornerstone herb in Scandinavian, Russian, and Eastern European cuisines, where it appears prominently in pickled vegetables, gravlax, and creamed dishes. Fresh dill weed is used as a finishing herb in seafood preparations, potato dishes, and cucumber-based preparations; its delicate flavor is best preserved by adding it near the end of cooking or using it raw. The herb complements dairy products well, appearing in dressings, sour cream sauces, and cheese preparations. Dill pairs naturally with fish, eggs, and vegetables such as beets, carrots, and tomatoes.

Forms & Preparations

  • Fresh chopped leaves — Tender leaves removed from stems and finely cut, used as a garnish or finishing herb to preserve delicate flavor and appearance.
  • Dried dill weed — Dehydrated leaves and fine stems, concentrated in flavor and shelf-stable; typically used in recipes when fresh is unavailable, at roughly one-third the quantity.
  • Dill seeds — Dried seed heads yielding oval seeds with stronger, more complex flavor; used whole or ground in pickling brines, bread, and spice blends.
  • Dill sprigs — Whole leafy stems used as aromatic garnishes or infused into poaching liquids and pickling brines for subtle flavor.
  • Frozen chopped dill — Fresh dill blanched and frozen in portions; convenient for cooking applications, though texture softens and is unsuitable for fresh garnishes.