Dill

Dill offers a unique, anise-like freshness with bright, citrusy notes.

Flavor

How to use it

Finishing Fish. Add dill before serving; limonene oils boost fish notes.

Pickle Power. Dill's carvone oils add brightness to pickles.

Common mistakes

• Long cooking loses dill's aroma.
• Too much dried dill overwhelms with anise-like carvone.

What goes with dill

• Salmon. Dill's fresh, caraway-like aroma cuts through salmon's rich, oily flesh.
• Lemon. Lemon highlights dill's bright, anise-like flavors in dishes.
• Halibut. Dill's aromatic oils echo halibut's delicate, mild flavor.
• Mustard. Dill and mustard are the base of hovmastarsas, the sweet-sharp sauce served with gravlax.
• Peas. Dill's fresh, caraway-like aroma brightens sweet peas.
• Shrimp. Dill's fresh, caraway-like aroma lifts shrimp's sweet flavor.
• Vinegar. Dill and vinegar are the core of classic dill pickles.
• Yogurt. Dill's herbal notes highlight yogurt’s tang.

Try tonight

• Sprinkle over grilled salmon.
• Mix into tzatziki sauce.
• Add to chopped cucumbers for a quick pickle salad.

Storage

Store fresh dill wrapped in a damp paper towel in the fridge; keep dried dill airtight in a cool place.