What Is Dill?
Dill (Anethum graveolens), a member of the parsley family (Apiaceae), is a leafy herb with fine, feathery leaves. It has a distinctive aroma with light notes of anise and lemon. In Türkiye, it is often used in olive-oil vegetable dishes and yogurt-based appetizers.
Both the leaves and seeds (dill seed, used as a separate spice) are used in cooking; however, “dill” usually refers to the fresh leaves.
Dill Nutrition
Dill is a low-calorie herb; 100 g contains about 43 kcal and 3.5 g of protein. It is especially notable for its vitamin C and calcium content, and it also provides iron.
What Are the Benefits of Dill?
Dill is an herb that stands out for its vitamin C and mineral content and can be part of a balanced diet. It is also traditionally consumed to help soothe digestion.
This is general information: dill is a food and is not a medical treatment.
How to Choose Dill
A fresh bunch of dill should be bright green, finely feathered, and unwilted.
- The leaves should be bright green and upright; yellowing is a sign that they are no longer fresh.
- The bunch should feel slightly damp, not wet; excess moisture speeds up spoilage.
- It should have a distinct anise aroma when crushed.
How to Store Dill
Dill stays fresh for 4–6 days in the refrigerator when wrapped in a damp paper towel and stored in the crisper drawer. The stem ends can also be kept fresh for a few days in a glass of water. For longer storage, finely chop the leaves and freeze them in a freezer bag; they can then be added directly to soups and other dishes.
How to Use Dill in the Kitchen
Dill is used in vegetable dishes such as olive-oil fava beans, artichokes, and green beans, as well as in yogurt sauces and fish dishes. Because its aroma fades with cooking, it is usually added in the last few minutes or just before serving.
How to Freeze Fresh Dill
Wash and dry the dill, chop it finely, and freeze it in small portions in freezer bags or ice cube trays. Frozen dill can be added directly to a cooking dish without thawing; although its texture is softer than fresh dill, it retains most of its aroma.
What Recipes Use Dill?
Dill artichokes, olive-oil fava beans, yogurt-based purslane salad, and dill salmon are among the most popular dishes. Freshly chopped dill is also often added to meze such as cacik (cucumber-yogurt dip) and haydari.
Frequently Asked Questions
What is dill good for?
Dill is rich in vitamin C and calcium and is an herb that can be part of a balanced diet. It is a food and is not claimed to cure any disease.
Should dill be cooked or used raw?
Dill is usually used raw or added near the end of cooking; if boiled for a long time, it loses much of its aroma. It is also commonly added to olive-oil dishes after they have cooled.
Are dill and parsley the same?
No. Although both are leafy green herbs, they are different plants. Dill has fine, feathery leaves and an aroma similar to anise, while parsley has flatter leaves and a more neutral flavor.
Are dill seeds used the same way as dill leaves?
No. They are used for different purposes. The leaves are used fresh in vegetable dishes and salads, while the seeds are used as a spice in pickles and marinades; their aromas also differ in intensity.
Which vegetables pair best with dill?
Dill is a classic match for olive-oil vegetable dishes such as artichokes, fava beans, green beans, zucchini, and purslane. It is also often used with cucumber in yogurt-based sauces.