Dried Dill Weed

Dried Dill Weed: History and Complete Culinary Guide

Dill weed — the feathery, thread-like leaves of Anethum graveolens — has a distinctive fresh, slightly citrusy, grassy flavour with the characteristic dill character that is instantly recognisable. Dried dill weed retains more of the fresh herb's character than most dried herbs, though at lower intensity. Dill is a foundational herb in Scandinavian, Baltic, Eastern European, and Middle Eastern cooking — Swedish gravadlax and dill sauce, Finnish dill potato salad, Polish dill soup (zupa koperkowa), and Greek tzatziki all depend on dill as a primary flavour. In British cooking, dill has a strong affinity with fish — particularly salmon — and is underused relative to its potential across the cuisine.

Culinary Uses

Add dried dill weed to cucumber salads, to potato salads, to cream sauces for fish, and to dips and dressings. Use in salmon and trout preparations — mix into cream cheese for a salmon and dill sandwich filling. Add to cold poached salmon with a dill mayonnaise. Use in Greek tzatziki (cucumber, yogurt, garlic, dill). Add to scrambled eggs. Use in borscht and cold beet salads. Combine with sour cream for a simple dip. Fresh dill is far superior to dried in any application where the herb is added at the end or used raw — reserve dried dill for cooked dishes.