Dill

Dill is a fragrant herb known for its feathery green leaves and distinctive, slightly tangy flavor that combines hints of anise and citrus. Often used fresh or dried, dill adds a bright, refreshing note to a variety of dishes, from salads and soups to pickles and seafood. Its delicate leaves are a staple in Eastern European and Mediterranean cuisines, where they are often sprinkled over roasted vegetables, mixed into creamy sauces, or blended with yogurt for a light, herbal dip. Dill pairs especially well with potatoes, fish, eggs, and cucumbers, lending a subtle complexity that enhances rather than overpowers other ingredients. In addition to its culinary appeal, dill is also valued for its potential digestive benefits and aromatic qualities, making it a versatile and healthful addition to any recipe.

You'll typically find fresh dill in the produce section of your grocery store, alongside other fresh herbs like parsley, cilantro, and basil. It’s usually displayed in small bunches, either in a refrigerated case or on a chilled shelf to maintain its freshness. Look for vibrant green fronds with feathery leaves—avoid any bunches that appear wilted or yellowed. If you’re searching for dried dill, head to the spice aisle, where it will be stocked in small jars labeled “dill weed” or “dill seed.” Some stores may also carry pre-chopped dill in the refrigerated section near packaged salads. If you can’t find fresh dill, don’t hesitate to ask a store associate for help, or consider using dried dill as an alternative in your recipe.