Rock Steady Farm

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Dill

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What’s Below:

About Dill

Cooking & Storage

Recipes

ABOUT Dill

Dill is a frilly herb that’s in the same plant family as carrots and fennel. It has origins in Egypt where it’s been cultivated, cooked with, and used medicinally for over 5,000. From there dill has become popular in Mediterranean regions like Greece and Italy, as well as in Indian and other Asian regions. Dill is perhaps most well known for the leaves that go in pickles, as well as creamy sauces for salads and dipping crunchy raw vegetables into. However, throughout history dill seeds have also been used for a variety of purposes: crushed into a poultice for wounds, chewed on to freshen breath, or brewed in a tea to soothe gastrointestinal issues. As far as flavor notes go, dill has a notable smell, with a strong grassy flavor.

COOKING & STORAGE

  • Edible parts: Leaves/fronds, seeds, and flowers

  • Medicine and Nutrients:  Dill provides some vitamin C, iron, potassium and manganese. It’s also known to relieve stomach and digestion issues when chewed on or made into a tea. 

  • Storage: Store stems of fresh dill weed loosely wrapped in plastic in the refrigerator and use within a day or two. Dill tends to wilt and get mushy rather quickly. To store it a bit longer, place a bunch of dill in a jar or glass of water (like flowers), then cover the top with plastic and put the whole thing in the fridge.

Ways to Prepare 

  • RAW: Dill can be used in salad dressings, marinades, mixed in salads, or used as a garnish, they just need to be thinly sliced or minced finely. The bright yellow flowers are edible and make a bright and tangy addition to salads, garnishes and as a pickling spice.

  • COOKED: Dill is mainly used for pickling with vegetables but can also be cooked in soups and with rice, or added towards the end of a dish’s cooking time to add more flavor. 

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri