A tender green feather-like herb light in aniseed, best suited to delicate seafood, vegetable dishes, and bread.
What does dill taste like?
Green fresh clean anise in flavor with a herbaceous citrus aroma.
Where does dill come from?
Native to the Mediterranean and Southern Russia dill or anethum graveolens is a member of the celery and parsley family.
In cooking dill seasoning is best used when fresh to maintain the herbs’ delicate flavor. Dill is most popular in Scandinavia, Eastern Europe and the Middle East, but can be found in cuisine throughout the world as it enhances freshness and contrasts spiciness.
Dishes which dill helps to enhance include soups, salads, pickles, sauces, dairy-based products, fish and poultry. Dill seeds, the dried fruit of the herb, are more intense in flavor and able to withstand cooking. The seeds are used commonly in pickles and French baking of biscuits and breads.
- Fennel Fronds: very similar in appearance with a light anise flavor.
- Tarragon: the fresh green herb replicates the flavor on aniseed.
Dill Compliments and Pairings
Dill pairs primarily with savory dishes to bring freshness to ingredients including poultry, fish, cream, lemon, chives, parsley, potato, vinegar, cucumber, yogurt, spinach, vegetables, dried fruits, cheese, beetroot, sour cream, feta, and pulses.
Dill Expiration and Storage
- Fresh: wrap the whole herb in a damp kitchen cloth and refrigerate for up to one week.
- Dried: concentrated in taste, dried dill requires warming through to release its flavor. Store in an airtight container away from direct light for 2-3 years.
- Dried Seeds: Store in an airtight container away from direct light for 3-4 years.
Fun Facts About Dill
- The prolific use of dill in Serbia came to create the phrase ‘to be a dill in every soup’ which corresponds to the English ‘to have a finger in every pie’.
- The name dill comes from the Norwegian ‘dilla’ which means ‘to soothe’, linked to its use historically as a medicine.
Popular Dill Recipes
- Dill pickled gherkins
- Baghali polo
- Fish pie
- Dill-seed biscuits