Learn How to Cook With Dill, Plus 11 Dill Recipes

Dill, also known as dill weed, is a green, fragrant plant in the celery family (aka Apiaceae). Scientifically known as Anethum graveolens, dill's common name comes from the Norweigan word “dilla,” meaning to soothe. The culinary herb consists of the dill leaves, however, every part of the dill plant is edible, including the seeds, stems, and flowers.

Native to southwest Asia, dill is commonly used in Mediterranean cooking and pairs particularly well with fish, pickled vegetables, light salads, creamy dressings, and egg dishes. In season during spring and early summer, dill is associated with fresh, warm weather dishes and ingredients. Although dried dill weed can be found in supermarkets, the fragrant herb is best used fresh to get the most out of the herbaceous flavor.

This fresh herb has an herbaceous, grassy, and slightly tangy flavor with notes of anise. The distinct taste of dill stands out in most recipes, and therefore the herb is typically used in limited quantities so as not to overpower a dish. Dill's flavor diminishes rapidly during the cooking process, so it is most commonly added to hot dishes at the end of cooking or used in cold dishes, like salads and dressings.

Dill seed, on the other hand, should be toasted in a pan over medium-high heat before use to unlock the flavor and aroma. These seeds have a flavor reminiscent of caraway, and can be found in the spice aisle of the grocery store.

When purchasing fresh dill from the farmers' market or produce section, look for bright, unwilted leaves with no discoloration. The herb should be handled delicately, as the fronds can bruise easily. The herb dill is recognizable for its:

• Delicate, feathery leaves
• Slender stems
• Bright green color
• Herbaceous aroma

This useful herb has a number of health benefits thanks in part to the fiber, phytonutrients, calcium, manganese, vitamin A, and vitamin C contained in the plant. Throughout history, humans have been using dill to fresh breath and help alleviate stomach pain and digestive issues, among other ailments.

1. 1. Dill Pickles: A popular pickled-cucumber preparation using vinegar, water, pickling salt, dill seed and/or fresh dill, and whole garlic cloves.
2. 2. Creamy Dill Potato Salad: A summery side dish made with red new potatoes, sour cream or mayonnaise, green onions, dried dill weed, black pepper, and kosher salt.
3. 3. Tzatziki Dip: A traditional Mediterranean dish made with cucumber, greek yogurt, dill, lemon juice, kosher salt, black pepper, and minced garlic.
4. 4. Smoked Salmon With Dill: Cold smoked salmon topped with lemon juice and dill. Often served on a bagel with cream cheese, or try it on top of pizza with Chef Wolfgang Puck's recipe from Spago.
5. 5. Beet Borscht With Dill: A classic eastern European soup made with beets, onion, carrot, beef broth, and shredded cabbage, topped with sour cream and fresh dill.
6. 6. Mahi Mahi in Lemon Dill Sauce: Grilled mahi mahi served with a light sauce of white wine, lemon juice, olive oil, and fernleaf dill.
7. 7. Lemon-Dill Pesto: A spring-friendly take on a classic made with fresh dill, pine nuts, garlic, fresh lemon, red pepper flakes, and olive oil.
8. 8. Cucumber Salad With Dill Dressing: Cold sliced or diced cucumber with onion and a fresh dill vinaigrette.
9. 9. Grilled Lamb With Dill: Lamb marinated in olive oil, chopped dill, and rosemary, grilled over flame.
10. 10. Dijon Mustard and Dill Chicken: Skinless chicken breasts cooked in an instant pot or slow cooker with a dill sauce of dijon mustard, chicken broth, lemon juice, fresh dill, and olive oil.
11. 11. Lemon-Dill Green Beans: Steamed green beans tossed in olive oil, lemon juice, salt, pepper, and fresh dill.

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