Dill is a lacy, feathery herb with bright yellow firework-like blooms and small wedge shaped, light brown seeds. Dill can refer to both the fresh leaves or the dried small dill seeds. A very popular herb in Scandinavian, Eastern European, Mediterranean, and Middle Eastern cuisines, dill is found in food throughout the world. The most recognizable flavor in “dill pickles”, the name dill comes from the Norwegian “dilla” which means “to soothe”, linked to its historic uses.

Dill enhances fresh flavors and contrasts against spiciness. It is a rich source of dietary fibers; vitamins C, B9, and B2; and minerals such as manganese, iron, and calcium. Dill contains many essential oils that help make other nutritious foods more flavorful and is rarely eaten in a quantity to gain significant nutritional value.

Buying & Storing

Dill leaves, stems, flowers, and seeds can be eaten. Choose fresh dill that is bright in color and free of discoloration or dark spots. Fresh dill should be rinsed in a sink under a gentle stream of cold water. Repeat as necessary to remove all soil and garden pests. Gently pat dry with clean towels. To store, wrap stems and leaves loosely in a damp paper towel and place in a plastic bag or airtight container in the refrigerator. Flowers should be kept on a damp paper towel in an airtight container or plastic bag with enough air to prevent pressure on the blossoms.

Dill can be dried. Bundle 6-7 stems and hang in a dry, dark place with good air circulation. Once dry, store dry dill in an airtight container out of direct sunlight for up to a year. Alternatively, lay seeds, stems, leaves, or flowers flat to dry on a screen, paper towel, or tea towel. Store in an airtight container out of direct sunlight for up to a year. Freeze dill in a single layer on a baking sheet. Once frozen, store in an airtight plastic bag in the freezer for up to one year. Drying or freezing dill concentrates it’s flavor!

Cooking

Seasoning – Dill has a sweet, herbaceous, grassy, and slightly tangy flavor that goes well with basil, mint, cilantro, bay, borage, chervil, chives, garlic, onion, parsley, sorrel, and tarragon.

Raw/Garnish – Chop dill and mix with boiled new potatoes, sour cream or mayo, green onions, celery, lemon juice, salt, and pepper for a creamy potato salad (stick to just potatoes, dill, garlic and sunflower oil for classic Ukrainian potato salad). Slice and sprinkle into salads, over eggs, pickled vegetables, soups, pasta salads, and over fish (such as gravlax). Chop and mix dill, lemon, onion, dried currants, and quinoa or rice.

Sauce – Pair chopped dill with yogurt, lemon, mint, grated cucumber, salt, and olive oil for Greek tzatziki. Chopped dill, sliced cucumbers, lemon juice, sour cream, sugar, and salt make Polish mizeria. Dill, mustard, garlic, sour cream, lemon, and salt create a light dill sauce for fish or roasted vegetables. Combine dill, hot sauce, worcestershire, sour cream, parsley, onion, and garlic for a dill dip. Mix dill, parsley, chives, onion, garlic, black pepper, lemon juice, mayonnaise, buttermilk, salt, and sour cream to make homemade ranch dressing.

Soup – Chopped fresh dill adds a classic touch to many beloved, traditional Eastern European dishes like borscht, okroshka, zupa koperkowa, or Hungarian mushroom soup  

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