Dill

Herb

Dill is a delicate, feathery green herb with a bright, fresh aroma and subtle anise-like flavor. Native to Eurasia, dill is widely used across European, Middle Eastern, and Asian cuisines. Both the leaves (dill weed) and seeds are edible, each offering distinct uses in cooking.

How chefs use it:

Fresh Herb: Sprinkled over fish, potatoes, eggs, and salads.

Pickling: Essential in dill pickles and fermented vegetables.

Soups & Stews: Used in Eastern European dishes like borscht.

Sauces & Dressings: Blended into yogurt dips, sour cream sauces, and vinaigrettes.

Seeds: Added whole or ground into breads, curries, and spice blends.

Texture & Prep Tips: Leaves are soft and feathery—use fresh for maximum flavor. Add near the end of cooking to preserve aroma. Dill seeds are more robust and can withstand longer cooking.

Flavor profile in a dish: Bright, grassy, slightly tangy with hints of anise and citrus. Pairs well with fish, yogurt, cucumbers, and root vegetables.