Dill
Bright, grassy, and aromatic herb with feathery leaves and citrusy-anise flavor
Storage
Keep it in a mesh produce bag in the fridge. You can also stand it in a jar of water in the fridge with a loose plastic bag over the top.
Shelf Life
Around 5-7 days when stored fresh.
Flavor & Texture
Bright, grassy, and aromatic with a citrusy-anise snap. Dill's flavor is light but unmistakable—equally at home in creamy, tangy, or seafood-based dishes. The feathery leaves are tender; the stems are edible but stronger in flavor.
Prep Tips
Use a sharp knife or snip with scissors—dill bruises easily. The leaves and tender upper stems are ideal for fresh use. Thicker stems can go into stocks or pickling brines.
How to Use It
- Stir into ranch or yogurt-based dressings
- Add to scrambled eggs or potato salad
- Toss with cucumbers and vinegar for a fast pickle-ish salad
- Mix into butter, sour cream, or soft cheeses for a spread
- Sprinkle over roasted salmon or folded into fish cakes
Tastes Great With
Cucumber, potatoes, garlic, lemon, eggs, smoked fish, yogurt, cream cheese, sour cream, and fresh peas.
Watch Out For
Dill loses a lot of flavor when cooked—use it fresh, or add at the very end of cooking. A little goes a long way, but don't be afraid of it.
Fun Fact
Dill has been used in food and medicine since ancient Egypt—and 'dillweed' originally referred to the whole plant, not just the fronds. In Scandinavian and Eastern European cuisines, it's a defining herb.