Dill

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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 yoghurt sauces and cheese-based salad dressings, add 2 chopped tablespoons (8g) per cup (236.6ml) of dressing.

Heat diminishes the flavour 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 flavour 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 flavour.

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Nutrition Highlights

Dill weed (fresh), 5 sprigs (1g)
Calories: 0.4
Protein: 0.3g
Carbohydrate: 0.7g
Total Fat: 0.01g
Fiber: 0.02g

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