Dill
Dill is bright, grassy, and lightly sweet with a soft anise-citrus aroma. It lifts salads, grain bowls, soups, roasted vegetables, and creamy sauces or dressings. Use it fresh for a vibrant, green pop - or dried for a gentle, herby backbone in sauces and marinades.
Nutrition
Per 30 g fresh dill (~1 packed cup), typical values:
✓ Vitamin A (carotenoids) and Vitamin C;
✓ Vitamin K (in notable amounts);
✓ Trace minerals and antioxidant polyphenols.
Dill adds big flavor with minimal calories - perfect for freshening hearty dishes.
Fresh vs. Dried
Fresh dill: Bright, aromatic, and delicate. Best for finishing salads, bowls, soups, roasted vegetables, and creamy dressings.
Dried dill: Milder and more concentrated; great for sauces, rubs, marinades, and slow-cooked dishes. Use about 1 tsp dried for every 1 Tbsp fresh as a starting point.
How to Prepare
- Wash & dry: Rinse gently, spin or pat completely dry.
- Trim: Use feathery fronds and tender stems; discard only the thickest bases.
- Chop: Fine chop for dressings and dips; rough chop for salads and warm dishes added at the end.
- When to add: Add fresh dill off the heat or at the very end to preserve aroma. Add dried dill earlier so it can bloom in liquid/fat.
Flavor Pairings
Lemon or lime, garlic, onion, mustard, capers, cucumbers, potatoes, carrots, beets, peas, white beans, chickpeas, yogurt alternatives, cashew/tahini creams, and soft herbs (parsley, mint, chives). A squeeze of citrus makes dill sing.
Storage
Fresh: For short-term, stand stems in a jar with a little water, cover loosely, and refrigerate (change water as needed). For longer storage, chop and freeze.
Dried: Keep in a cool, dark pantry in an airtight jar. Use a dry spoon and replace every 6–12 months for best aroma.
Can You Freeze Dill?
Yes - freezes very well. Chop and pack into small bags, or press into ice-cube trays with a little water or oil. Use cubes directly in soups, stews, sauces, and sautés. Frozen dill keeps its color and much of its fragrance.
What Do We Use?
At DAREBEETS, we use fresh dill (we keep it frozen after chopping for convenience) and also keep dried dill in the pantry. Fresh/frozen dill finishes salads, bowls, soups, and creamy dressings; dried dill is our go-to for quick sauces, marinades, and slow-cooked dishes where it can bloom gently.
