Dill is a feathery herb with a fresh, grassy and slightly anise-like taste. It is common in Greek, Scandinavian, Russian and Middle Eastern cooking.
- Botanical name
- Anethum graveolens
- Family
- Apiaceae (carrot family)
- Part used
- Fronds and seeds
- Flavor
- Fresh, grassy, mildly anise-like
- Best used
- Fresh, added at the end
History
Dill has been used since ancient times in Egypt, Greece and Rome as a herb and a medicinal plant. In medieval Europe it was used in cooking and was also thought to protect against witchcraft.
Where it comes from
The Mediterranean and western Asia.
Where it is used most
Tzatziki in Greece, gravlax in Scandinavia, pickles in Eastern Europe and North America, and rice and fish dishes in Iran and elsewhere.
Varieties and types
Fresh dill leaves, dried dill weed and dill seed all taste different; seed is stronger and more caraway-like.
Flavor and how to use it
Add fresh dill at the end of cooking to keep its flavor. Chop with a sharp knife to avoid bruising.
Buying, storing and substitutes
Keep fresh dill with stems in a glass of water in the refrigerator, or freeze chopped. Fennel fronds or tarragon can substitute.
Recipes that use it
Photo credit: Sylwester Ficek on Pexels.