How to Chop Dill: 9 Ways to Use Dill Fronds

Dill, also known as dill weed, is a green, fragrant plant in the Apiaceae (celery) family that has an herbaceous, grassy, and slightly tangy flavor with notes of anise. Scientifically known as Anethum graveolens, dill’s common name comes from the Norwegian word “dilla,” meaning “to soothe.” The culinary herb consists of the dill leaves, however, every part of the dill plant is edible, including the dill seeds, stems, and flower heads.

Dill features heavily in Mediterranean cooking and pairs particularly well with fish, pickled vegetables, light salads, creamy dressings, and egg dishes. Although you can find dried dill weed in supermarkets, the fragrant herb is best consumed fresh.

Here’s how to chop dill fronds at home without damaging the tender fresh herb.

1. 1. Wash the dill. Rinse the dill under cold water and pat it dry using a clean kitchen towel or paper towels. To prep ahead of time, rinse the dill and then arrange it in a single layer on a clean kitchen towel. Top the herb with another kitchen towel and then roll it up. Place the towel-rolled dill in the refrigerator for up to four hours. The dry climate of the fridge will wick moisture away from the dill.
2. 2. Remove any tough stems. Gather the fronds into a bunch and tear or cut them away from any tough outer stems, if necessary, leaving behind the thin, tender stems. Discard the tough stems or set them aside for another use, such as homemade vegetable stock.
3. 3. Pile the leaves and tender stems. On a cutting board, gather the leaves and tender stems into a pile.
4. 4. Slice the dill. Using a sharp knife, slice finely across the bunch of dill, keeping the pile tight with your non-dominant hand. For an even finer dice, rock a chef’s knife or mezzaluna (a rounded, two-handled knife) back and forth over the dill until it’s finely chopped.

Here’s what to do with a pile of freshly chopped feathery, bright-green dill sprigs.

1. 1. Beet borscht with dill: This classic Eastern European soup features beets, onion, carrot, beef broth, and shredded cabbage, topped with sour cream and fresh dill.
2. 2. Cucumber salad with dill salad dressing: Top cold sliced or diced cucumber with onion and a fresh dill vinaigrette for an easy summery salad.
3. 3. Dijon mustard and dill chicken: Try cooking chicken breasts with a sauce of Dijon mustard, chicken broth, lemon juice, fresh dill, and olive oil.
4. 4. Dill pickles: This popular pickled-cucumber preparation uses vinegar, water, pickling salt, fresh dill, and whole garlic cloves. Learn how to make pickles at home.
5. 5. Dill potato salad: Potato salad is a summery side dish made with red potatoes, sour cream or mayonnaise, green onions, fresh dill, black pepper, and kosher salt. Learn how to make classic potato salad.
6. 6. Fish in lemon dill sauce: Many kinds of fish pair well with dill. Try your favorite flaky white fish with a light sauce of white wine, lemon juice, olive oil, and dill.
7. 7. Lemon-dill pesto: For a spring-friendly take on a classic, try a pesto made with fresh dill, pine nuts, garlic, fresh lemon, red pepper flakes, and olive oil.
8. 8. Smoked salmon with dill: Lay cold-smoked salmon topped with lemon juice and a garnish of dill on a bagel or slice of toast slathered with cream cheese.
9. 9. Tzatziki dip: Greek tzatziki dip features cucumber, Greek yogurt, dill, lemon juice, kosher salt, black pepper, and minced garlic. Learn how to make Greek tzatziki at home.

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