Dill: Health Claims, Storage, and Cooking Uses

Dill is a leafy herb with fine, feathery leaves and a mild anise aroma. It is often used in yogurt-based appetizers, fish dishes, stuffed vegetables, and rolls. It is available fresh or dried. The sections below describe storage and culinary uses. Dill is not presented as an effective treatment for sleep, hormonal balance, or increasing milk production.

How to Choose and Store Dill
When buying fresh dill, look for bright green, firm leaves and avoid yellowed or wilted sprigs. A bunch that gives off a clear anise aroma when gently smelled is considered fresh; a weak aroma may mean it has been sitting for a while. To store it, as with parsley, place the stems in a glass of water and cover the top with a plastic bag. Stored this way in the refrigerator, it stays fresh for nearly a week. Chopped dill can also be frozen in an ice cube tray and added directly to dishes without thawing.

What Foods Pair Well with Dill?
Dill's most familiar pairing is with yogurt; cacık (cucumber-yogurt dip), haydari (thick yogurt dip), and yayla çorbası (Turkish yogurt soup) are classic examples. It can be used to marinate salmon and sea bass before grilling or sprinkled over them just before serving. Add freshly chopped dill to vegetable dishes such as spinach, leeks, and zucchini, as well as to menemen (scrambled eggs with tomato and pepper) and omelets. Dill is also often used in the filling for olive-oil stuffed vegetables and rolls, where its light, fresh taste balances richer flavors.

How Does Dried Dill Taste Different?
Fresh dill has a pronounced, sharp aroma, while drying softens it considerably and brings out a slightly sweet note. If using dried dill in place of fresh, about one third as much is enough. Dried dill keeps its aroma for months when stored in a sealed, airtight jar in a cool cupboard away from light. In a damp place it can clump and lose much of its aroma.

Common Mistakes
Dill is usually added at the very end of cooking. If added too early to boiling soup or a hot sauce, it loses much of its color and aroma. The stems can be used too; when finely chopped, they provide an aroma similar to the leaves. Another mistake is putting a wet bunch of dill directly into the refrigerator, where moisture can cause the leaves to rot within a few days. Leaving chopped dill exposed for a long time also reduces its freshness, so it is best to chop it shortly before use.

Can Dill Seeds Be Used in Cooking?
The leaves are not the only part of the dill plant used in cooking; the seeds add flavor, especially to pickles and brined foods. Briefly toasting the seeds in a dry pan makes their aroma more pronounced. Dill seeds are also used in recipes such as bread and pastırma (Turkish cured beef); despite their small size, they have a distinct anise note. Storing the seeds whole rather than ground helps preserve their aroma for longer.