The Ultimate Guide To Dill

Dill is a classic herb that is a member of the carrot family. It is relatively unique in that one plant produces both seeds and fresh herbs, much like cilantro.

Dill is a soft, bright green plant with feathery leaves and loose yellow flowers in summertime. It grows easily in gardens and volunteers year after year if you let it go to seed.

Dill has a long history in cooking and medicine, stemming from Ancient Greece, Egypt, and Babylon. It also has a place in mythology and folk medicine.

Dill's flavor is fresh and citrusy, with a hint of grassiness. It is comparable in some ways to that of licorice, fennel, and tarragon, but more subtle.

Dill can become overpowering if you use it too liberally but is great for brightening dishes. Dill seeds have their own nutty, minty, bitter flavor, which some compare to caraway.

Different varieties of dill are better suited for certain dishes. Bouquet, Mammoth, and Long Island varieties are known for producing lots of good seeds for pickling.

For container gardening, try Fernleaf or Teddy, which are both compact but full. Dukat is also good for containers, while Delikat grows very densely.

Most stores sell dried dill weed, dill seeds, and fresh dill. Dried dill and dill seeds are with other jarred spices, while fresh dill is in the produce section.