Natural form

Fresh dill bunch showing feathery fronds and thread-like blue-green leaflets.

Establishes the herb's unmistakable feathery appearance and color before any preparation.

Herbs

Dill

Feathery, anise-like herb for fish, pickles, and yogurt

Fresh and faintly anise, dill brightens salmon, folds into yogurt sauces, and flavors classic pickles. Add it raw at the end. Keep the fronds cold and wrapped.

Dill is a feathery, fresh herb with a clean, grassy flavor and a distinct anise-and-celery edge that brightens fish, pickles, potatoes, and creamy sauces. Its delicate fronds wilt in heat, so dill goes in raw at the end. It's central to Scandinavian, Eastern European, and Mediterranean kitchens — gravlax, borscht, tzatziki, and the classic dill pickle. The seeds (used in pickling) carry a stronger, more caraway-like flavor than the fronds. Buy it perky and use it generously; its bright lift fades fast once cut.

Measured in: g
Storage: Refrigerate
Shelf life: 7 days

Find it in

Produce

Types & varieties

Dill fronds (weed)

The feathery leaves — fresh, bright, the everyday herb.

Dill seed

Stronger, caraway-like; used in pickling and breads.

Dried dill

Muted but convenient for dressings, dips, and fish.

How to use

Snip fresh dill over fish, fold it into yogurt and sour-cream sauces, scatter it across potato or cucumber salads — always near the end so it stays bright. Use dill seed for pickling brines, where it can simmer.

Add fronds off the heat to preserve aroma
Use dill seed, not fronds, for pickle brine
Pairs naturally with salmon and cucumber

Fresh vs dried

Dried dill keeps a usable, if muted, flavor good for creamy dressings and dips year-round. For the bright, grassy lift on fish or in a fresh salad, fresh fronds are far superior.

Common uses

Gravlax and cured salmonTzatziki and yogurt saucesDill pickles (seed and fronds)Potato and cucumber saladsBorscht and Eastern European soupsEgg salad and ranch dressingRoasted or poached fish