Dill

Feathery fronds with a fresh, grassy tang beloved from the Baltic to the Levant.

Also known as: Anethum graveolens, dill weed, fresh dill

Overview

Dill is a delicate annual herb with wispy, feathery leaves and a clean, grassy flavor carrying notes of anise and citrus. Both the fronds and the seeds are used in cooking, though the tender green fronds are what most home cooks reach for.

It is a signature herb of Northern and Eastern European, Scandinavian, and Levantine kitchens, brightening everything from cured fish and pickles to yogurt sauces, rice, and cucumber salads. Because it is delicate, dill is usually added near the end of cooking or raw.

Culinary Uses

Stirred raw into yogurt sauces, dips, and dressings such as tzatziki.
Folded through potato and cucumber salads, egg dishes, and rice.
Paired with salmon and other fish, from gravlax to simple roasts.
Used with its seeds to flavor pickles and brines.

Flavor Profile

Fresh and grassy with gentle anise and lemon notes.
Delicate and volatile, so its aroma fades with prolonged heat.
Dill seed is warmer and more caraway-like than the fronds.

Storage

Stand stems in a glass of water, cover loosely, and refrigerate for up to a week.
Alternatively wrap in a damp towel in an open bag in the crisper.
Dill freezes better than it dries; chop and freeze in oil or water for later use.

Preparation

Pinch or snip the soft fronds from the tougher stems.
Add toward the end of cooking, or raw, to preserve its fresh aroma.
Chop just before using, as cut dill loses fragrance quickly.

Nutrition

Dill is eaten in small amounts and adds little in the way of calories or macronutrients.

It contributes aromatic oils and a modest amount of vitamins and minerals.

Vitamin C

Present in the fresh fronds.

Vitamin A

Supplied as carotenoids.

Manganese

Found in modest amounts, more concentrated in the seed.

Dietary Considerations

Naturally vegan, vegetarian, gluten-free, and dairy-free.
Very low in sodium and widely tolerated.

Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.

Common Pairings

Yogurt, cucumber, and garlicSalmon and other oily fishPotatoes and eggsLemon and mustard

Recipes with Dill

No Eggs

No Tree Nuts

Persian 0

Persian Kuku Sabzi (Herb Frittata)

A vivid green Persian herb frittata packed with parsley, cilantro, dill, and chives, bound with just enough egg — served warm or cold for Nowruz, picnics, or a light vegetarian supper.

45minMedium6 servings

No Fish

American 0

EoE-Friendly Baked Salmon & Rice

A gentle, few-ingredient baked salmon with rice and steamed carrots — built around simple, single-ingredient foods for those managing food sensitivities. Educational only, not medical advice; always follow your own care plan.

35minEasy4 servings

No Dairy

German 0

German Kartoffelsuppe

A thick, creamy German potato soup studded with bacon, leek, and a swirl of sour cream — deeply comforting, economical, and perfect for batch-cooking.

35minEasy6 servings

Greek 0

Greek Gigantes Plaki

Giant white beans baked slowly in a rich tomato sauce with olive oil, dill, and a touch of sweetness — a hearty Greek taverna classic that makes an economical, satisfying meal.

70minEasy6 servings