Dill

Dill is a feathery, aromatic herb known for its fresh, slightly sweet flavor with hints of anise and lemon. Its delicate green leaves, often referred to as dill weed, are commonly used to enhance the taste of a variety of dishes, from salads and soups to fish and pickles. Dill is especially popular in Eastern European and Mediterranean cuisines, where it is a staple in recipes like tzatziki, borscht, and gravlax. Both the leaves and seeds of the dill plant are edible, though the seeds have a stronger, more pungent taste. When using dill in your recipes, add it towards the end of cooking to preserve its bright flavor and vibrant color. Fresh dill pairs wonderfully with yogurt, potatoes, eggs, and seafood, making it a versatile addition to any kitchen.

Dill is a fresh herb commonly used in a variety of recipes, from salads and soups to pickles and seafood dishes. In most grocery stores, you can find fresh dill in the produce section, typically near other fresh herbs like parsley, cilantro, and basil. Look for small bunches of feathery, green sprigs either in a refrigerated display or bundled together with other herbs. If you’re searching for dried dill, head to the spice aisle, where it will be found in small jars or containers labeled as “dill weed” or “dill seed.” Fresh dill is best for recipes that call for a bright, aromatic flavor, while dried dill can be used when a more concentrated taste is desired. Be sure to check the freshness of the dill by ensuring the leaves are vibrant green and not wilted or yellowing.