Preparation, uses, and tips
Dill can be used to enhance many foods and is especially popular in Greek, Hungarian,
Polish, and Russian cuisines. It goes well with oregano and mint, and can often be used interchangeably with these
two herbs. It also combines will with mustard, horseradish, and parsley. Fresh dill adds elegance to fish dishes and green salads.
When adding fresh dill weed to yogurt
sauces and cheese-based salad dressings, add 2
chopped tablespoons (8g) per cup (236.6ml) of dressing.
Heat diminishes the flavor of dill weed, so it’s best to add it to a dish just before
it is removed from the heat. On the other hand, heating brings out the flavor of dill
seed.
Buying and storing tips
Fresh dill weed should be feathery, fernlike, and deep green. Avoid leaves that are wet or
wilted looking. Fresh dill can be kept in a plastic bag in the refrigerator for a few days.
For longer storage, chop finely, mix with water, and freeze in ice cube trays. Leaves may also
be dried and then stored in an airtight container in a cool dark place. Dried dill has a shelf
life of approximately six months. While the seed keeps better than the weed, they should not
be substituted for each other.
Varieties
Both the seeds (the fruits of the plant, which are flat and oval) and dill weed, the top
eight inches (20.3cm) of the aromatic, feathery leaves, are used. These are available in fresh
and dried forms; however, the fresh forms of both provide the best flavor.
Nutrition Highlights
Dill weed (fresh), 5 sprigs (1g)
Calories: 0.4
Protein: 0.3g
Carbohydrate: 0.7g
Total Fat: 0.01g
Fiber: 0.02g