Dill

Dill is a delicate, feathery herb known for its light, sweet flavor with hints of anise and lemon. It is in season in late spring and early summer, but it is available year-round in many regions. Dill is a staple in Eastern European, Scandinavian, and Mediterranean cuisines, often used to season fish, potatoes, and yogurt-based sauces. It can be used fresh or dried, though fresh dill offers a more vibrant flavor.

Dill Synonyms

Dill weed
Dill leaf

Dill Substitutes

Basil
Parsley
Thyme

Different Forms/Types of Dill

Dill Seed

The small, brown seeds of the dill plant, which have a different flavor profile than the leaves and are used as a spice.

Dill Paste

A convenient form of dill that has been blended into a paste, often combined with preservatives to extend its shelf life.

Dried Dill

Dehydrated dill leaves, which are less potent than fresh but can be stored for longer periods and used when fresh dill is not available.

Fresh Dill

Dill weed in its natural state, with feathery green leaves and a fragrant aroma, used for its fresh, bright flavor.

How to Choose Dill

When selecting fresh dill, look for vibrant green fronds that are feathery and free of wilting or yellowing. The aroma should be fresh and grassy. For dried dill, ensure that the color is still a bright green and not faded, as this indicates freshness and potency. When purchasing dill seeds, they should be uniform in color and size. For dill paste, check the ingredient list for additives and preservatives, and opt for brands that use minimal and natural ingredients.

Cooking/Prep Tips for Dill

Dill, with its delicate fronds and unique aroma, is a herb that can add a fresh, bright flavor to a variety of dishes. For intermediate and expert home cooks, it's important to note that dill is best added towards the end of the cooking process to preserve its flavor and vibrant color. Overcooking can cause it to lose its distinct taste and become muted. Fresh dill should be finely chopped to release its oils and can be used to garnish or incorporate into sauces, dressings, and marinades. When using dried dill, remember that it is more concentrated, so you should use it sparingly compared to fresh dill.

Shelf Life of Dill

Fresh dill should be wrapped in a damp paper towel and placed inside a plastic bag in the refrigerator, where it can last up to a week. Dried dill and dill seeds should be stored in airtight containers in a cool, dark place to maintain their flavor for up to six months. Dill paste should be kept in the refrigerator and used by the date indicated on the package.

Recommended Brands for Dill

dill seed: Frontier Co-op or Simply Organic for their commitment to quality and organic sourcing.

dill paste: Gourmet Garden for their use of fresh herbs in a convenient tube.

dried dill: McCormick or Spice Islands for their consistent quality and availability.

fresh dill: No specific brand recommendation; typically sold by weight or in bunches at local markets or grocery stores.

Cooking Techniques for Dill

Chopping: Finely chopping fresh dill is essential to maximize its flavor. Use a sharp knife and a chopping board, and be gentle to avoid bruising the delicate leaves.

Infusing: Dill can be infused into oils or vinegars to create flavorful dressings or marinades. Simply steep the dill in the liquid of choice at a low temperature to allow the flavors to meld.

Pickling: Dill is a classic ingredient in pickling. Combine it with vinegar, water, and spices to pickle vegetables like cucumbers, creating the traditional dill pickle flavor.