Dill

Herb

Dill is a feathery, aromatic herb known for its delicate green leaves and fresh, tangy flavor. Both the leaves (“dill weed”) and seeds are used in cooking, adding a bright, slightly citrusy note to a wide range of dishes. It’s a classic ingredient in pickling, seafood, and yogurt-based sauces.

Health Benefits:

Supports digestion and helps reduce bloating

Rich in antioxidants that promote cellular health

Contains vitamins A and C, plus minerals like calcium and iron

May support heart health and regulate blood sugar

Contains antimicrobial and anti-inflammatory compounds

How chefs use it:

Pickling: A staple in brines for cucumbers and other vegetables

Sauces & dressings: Common in yogurt, tzatziki, and salad dressings

Seafood: Enhances fish, shrimp, and salmon with a fresh, herbal touch

Soups & stews: Adds brightness to potato or lentil-based soups

Garnish: Fresh sprigs used to finish eggs, roasted vegetables, or dips

Texture & Prep Tips:
Fine, wispy leaves with tender stems. Best used fresh — add near the end of cooking to preserve its flavor. Store in the refrigerator wrapped in a damp paper towel to maintain freshness.

Flavor profile in a dish:
Fresh, grassy, and slightly sweet with notes of anise and lemon.

Peak Season: Spring through early summer, though available year-round in mild climates.