Dill

Anethum graveolens — delicate anise-parsley aroma

Dill (sometimes called “cucumber herb”) is a classic member of the Apiaceae family. Its feathery leaves add a mild, sweet anise note with fresh green brightness. Perfect for cucumbers, fish, rice, beans, spinach and egg dishes, as well as creamy sauces and marinades.

• Botany: Anethum graveolens • Family: Apiaceae
• Part used: leaves (“dill weed”), dried and cut
• Profile: gentle anise, parsley-like freshness, soft sweetness
• Best for: pickles, fish, potatoes, eggs, yogurt sauces, salads, light soups

Aroma & Taste

Delicate and green with cool anise tones. Dried dill is subtle and heat-sensitive—add late to keep its perfume vivid.

Culinary Uses

• Cucumbers & pickles: fold into cucumber salads; add to quick brines.
• Fish & seafood: finish salmon, trout or shrimp with lemon-dill butter or yogurt sauce.
• Eggs & dairy: omelettes, deviled eggs, cream cheese spreads, tzatziki-style dips.
• Vegetables & grains: potatoes, carrots, peas, rice and barley salads.
• Soups & sauces: add off-heat to light soups and cream sauces for a fresh lift.

How to Use

• Timing: stir in during the last 1–5 minutes of cooking or sprinkle at the table.
• Rehydrate (optional): soak 5 minutes in cool water, milk or yogurt; drain well.
• Fresh ↔ dried guide: about 1 tsp dried ≈ 1 Tbsp fresh.

Dosage & Kitchen Ratios

• Soups/sauces: 1–2 tsp dried per 1 l (4 cups) base, added off-heat.
• Dips/dressings (250 g/ml base): 1–2 tsp dried, plus lemon and salt to taste.
• Fish/eggs/veg: 1 tsp dried per 500 g (1.1 lb) food, then adjust.
• Quick pickles: 1–2 tsp dried per 500 ml (2 cups) brine.

Pairings

Lemon zest/juice, garlic, onion, chives, parsley; yogurt, sour cream, butter; potatoes, cucumbers, peas; salmon, trout, shrimp; rice and barley.

Ingredients & Allergens

Ingredients: Dill weed (leaves) — Anethum graveolens, dried.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.

Substitutes & Notes

Closest swaps: chervil (milder), fennel fronds (sweeter), or parsley with a pinch of lemon zest. Start small—dill’s gentle aroma can be overwhelmed by long cooking.

FAQ

Can I cook dried dill?
Yes, but add late—prolonged heat mutes its aroma.

Is dill the same as dill seed?
No—leaves are mild and herbal; seeds are stronger, toasty and used for pickling and breads.

How much dried equals fresh?
About 1 teaspoon dried = 1 tablespoon fresh; adjust to taste.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de