Skip to content
FriendsPantry

Fresh herbs · Fresh herbs

Dill

Feathery, fresh herb with a sweet, anise-tinged flavour; essential in Nordic, Eastern European and Turkish dishes.

Also called: dill weed, dereotu, shepu, koper

A kind of fresh herbs

70 recipes with it

What it is

Dill has fine, thread-like blue-green fronds and a fresh, slightly sweet taste with hints of anise and citrus. It looks like fennel fronds but is softer and less liquorice-like. The seeds of the plant are used separately for pickling.

Anethum graveolens

How it’s used

  • Gravlax and fish dishes
  • Potato salads and soups such as borscht
  • Yogurt sauces and tzatziki
  • Pickled cucumbers
  • Indian shepu (dill) bhaji and Iranian dill rice

Characteristics

Taste
Fresh, sweet, faintly anise.
When cooked
Fades quickly with heat; add near the end.
Sold as
fresh, dried
Cooking uses
Usually eaten raw, Used as a garnish, Mainly a seasoning

Storage

Refrigerated. Wrap in damp paper in a bag; wilts within days. Chopped dill freezes well for cooking.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
43 kcal
Protein
3.46 g
Carbohydrate
7.02 g
Fat
1.12 g
Fibre
2.1 g
Sugars
— g

USDA FoodData Central: Dill weed, fresh.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Fennel fronds — Similar look, slightly stronger anise taste.

Related ingredients

Recipes with dill

See all 70

58 more

More fresh herbs