Dill

What Is Dill?

Dill (Anethum graveolens) is a green from the parsley family with fine, feathery leaves. It has a distinctive aroma carrying faint anise and lemon notes. In Turkey it is used especially often in olive-oil-based vegetable dishes and yogurt-based mezes.

Both the leaves and the seeds of the plant (dill seed, a different spice) are used in cooking; but "dill" usually refers to the fresh leaf part.

Nutritional Value of Dill

Dill is a low-calorie green; 100 g provides about 43 kcal of energy and 3.5 g of protein. It stands out especially for its vitamin C and calcium content, and also provides iron.

What Are the Benefits of Dill?

With its vitamin C and mineral content, dill is one of the greens that stands out as part of a balanced diet. It is also traditionally consumed as a digestion-easing herb.

This information is general; dill is a food and is not a substitute for medical treatment.

How to Choose Dill

A fresh dill bunch should be vivid green, finely feathered, and not wilted.

• Leaves should be vivid green and standing upright; yellowing signals staleness.
• The bunch should feel lightly damp rather than wet; excess wetness speeds up spoilage.
• It should give off a pronounced anise scent when crushed.

How to Store Dill

Dill keeps its freshness for 4–6 days wrapped in a damp paper towel in the refrigerator's crisper drawer. It can also stay fresh for a few days standing with its stem ends in a glass of water. For long-term storage, the leaves can be finely chopped and frozen in a freezer bag; this form can be used directly in soups and dishes.

Using Dill in the Kitchen

Dill is used in olive-oil-based vegetable dishes such as fava beans, artichokes, and fresh green beans, in yogurt-based sauces, and in fish dishes. Since its aroma weakens with cooking, it is usually added in the final minutes of cooking or at serving.

How to Freeze Fresh Dill for Storage?

Washed and dried dill is finely chopped and frozen in small portions in freezer bags or ice cube trays. Frozen dill can be added directly to a cooking dish without thawing; while its texture is softer than fresh, it largely retains its aroma.

Which Recipes Use Dill?

Artichokes with dill, olive-oil fava beans, yogurt-purslane salad, and salmon with dill are among the most loved recipes. It is also added, finely chopped and fresh, to mezes such as cacık and haydari.

Frequently Asked Questions

What is dill good for?

Dill is rich in vitamin C and calcium; it is one of the greens that stands out as part of a balanced diet. It is a food; it does not claim to cure any illness.

Is dill cooked or used raw?

It is generally added raw or toward the end of cooking; if simmered for a long time, it loses much of its aroma. Adding it after olive-oil dishes have cooled is also a common method.

Are dill and parsley the same thing?

No, although both are green leafy herbs, they are different plants. Dill has fine, feathery leaves and an aroma close to anise, while parsley has flatter leaves and a more neutral taste.

Are dill seed and dill leaf used the same way?

No, they are used for different purposes. The leaves are used as fresh greens in vegetable dishes and salads, while the seeds are used as a spice in pickling and marinade brines; their aroma intensity also differs.

Which vegetables does dill pair best with?

It shows a classic affinity with olive-oil vegetable dishes such as artichoke, fava bean, fresh green bean, zucchini, and purslane. It is also frequently used with cucumber in yogurt-based sauces.