Dill brings subtle herbal notes to the kitchen, enhancing salads and fish dishes whether fresh or dried. This spice is the ideal companion for honey-mustard sauce and herb quark. Dill seeds are perfect for seasoning pickled cucumbers or for aromatic teas.
Quick Facts
| Scientific name | Anethum graveolens |
|---|---|
| Family | Apiaceae |
| Other names | Dill weed, dillich, dill fennel, pickle herb, mountain caraway |
| Origin | Western Asia, India |
| Parts used | Leaves, seeds, flowers |
Growing in your own garden
Dill is an annual plant that thrives in sunny, sheltered locations with nutrient-rich soil. Sow directly into the bed starting in April. A tip: sow in succession (every 3–4 weeks) so you have fresh dill all summer long.
What does dill taste like?
Dill has a characteristic anise-like, sweetish aroma with fresh, slightly citrusy notes. Fresh dill is significantly more aromatic than dried—use more if needed.
Culinary use
- Fish dishes: A classic with salmon, trout, herring—gravlax would be nothing without dill
- Cucumbers: Dill and cucumbers are an inseparable pair—whether in salad, a quark dip, or mustard pickles
- Sauces and dips: Classic gravlax mustard, yogurt dip, honey-mustard sauce
- Pickled vegetables: Mustard pickles, pickles, sauerkraut
- Quark and yogurt: Freshly chopped with a little salt, pepper, and oil
- Potatoes: Sprinkled over jacket or fried potatoes
- Scandinavian cuisine: Crispbread topping, vodka flavoring (Akvavit)
Preserving dill
- Drying: Dill loses much of its aroma—only recommended to a limited extent
- Freezing: Finely chopped in ice cube trays with water or oil—ideal
- Pickling in vinegar: For pickled vegetables
Fresh storage
Fresh dill lasts for 5–7 days in a glass of water in the refrigerator. Wrapped in damp paper, it keeps for a shorter time. Never wash before storage—only briefly before use.
