Dill is a feathery herb with fresh grassy and lightly aniseed notes. Both leaves and seeds are used in cooking, with different flavour profiles.
Selection and Storage
Choose bright green fronds without yellowing or collapse. Refrigerate protected from dehydration and use while aromatic; store dried seed cool and airtight.
Preparation and Culinary Uses
Use fresh dill with fish, potatoes, cucumber, yogurt, eggs and pickles. Add tender fronds late; dill seed tolerates longer cooking and is common in pickling.
Chef’s Notes
Assess freshness, aroma, texture and intensity before building the dish. Natural ingredients vary by season, maturity, processing and storage.
Substitution Principle
Substitute by culinary function and adjust the surrounding recipe rather than assuming exact equivalence.
Always Cook with Heart. Always!
Recipes Using Dill
- Greek Spanakopita Triangles
- Smoked Salmon Blini with Dill Crème Fraîche
- Swedish Toast Skagen
- Spanish Gilda Pintxos
- Mexican Picadillo Norteño
- Spanish Gambas al Ajillo
- Greek Tzatziki
- Georgian Tkemali Plum Sauce
- Low-Carb Norwegian Gravlaks
- Low-Carb Egyptian Herb Eggah
- Low-Carb Turkish Çılbır
- Low-Carb Georgian Chirbuli
Recipes connected to this guide
- Georgian Tkemali Plum Sauce
- Greek Spanakopita Triangles
- Greek Tzatziki
- Low-Carb Egyptian Herb Eggah
- Low-Carb Georgian Chirbuli
- Low-Carb Greek Chicken Souvlaki
- Low-Carb Norwegian Gravlaks
- Low-Carb Polish Twarożek with Radish
- Low-Carb Turkish Çılbır
- Smoked Salmon Blini with Dill Crème Fraîche
- Swedish Toast Skagen