Dill

Dill is one of the few herbs where every part earns its place in the kitchen. The feathery green leaves — commonly called dillweed — bring a soft, sweet fragrance to salads, fish dishes, and pickles, while the oval, light-brown seeds carry a more assertive flavour: aromatic, faintly citrusy, and slightly bitter, reminiscent of caraway. Whether you are reaching for the fresh herb at a summer market or the dried seeds from your pantry, dill rewards a little knowledge about how to choose, use, and store it well.

What is dill and where does it come from?

Scientifically known as Anethum graveolens, dill belongs to the Umbelliferae (or Apiaceae) family, a group that also includes parsley, cumin, and caraway. It is an annual herb that typically grows to around 40–60 cm in height, producing fine, thread-like leaves and flat clusters of small yellow flowers that eventually yield the seeds.

The name itself has ancient roots: it derives from the Old Norse word dilla, meaning "to lull" — a nod to dill's traditional reputation as a stomach soother and mild sleep aid. Both of those properties were documented long before modern pharmacology gave them any scientific context.

What is the history of dill as a herb and medicine?

Dill is native to southern Russia, western Africa, and the Mediterranean basin, and its history as both a culinary and medicinal herb spans thousands of years. References appear in ancient Egyptian writings and in the Bible, and the herb was prized in Greek and Roman cultures as a symbol of wealth and a treatment for a wide range of ailments.

Hippocrates, often called the father of medicine, included dill in a recipe for oral hygiene. Ancient soldiers reportedly applied burnt dill seeds to wounds to encourage healing. Much later, the Frankish emperor Charlemagne is said to have kept dill on his banquet tables so that guests who over-indulged could settle their stomachs — a practical illustration of its carminative reputation.

Today, dill features prominently in the cuisines of Scandinavia, Central Europe, Russia, and North Africa. It pairs particularly well with cured and fresh fish, cucumber, yoghurt-based dips, rye bread, and egg dishes.

What are the main culinary uses of dill?

• Fresh dillweed: Stirred through potato salads, folded into cream cheese or labneh, scattered over poached salmon, or added to cold cucumber soups at the last moment to preserve its delicate flavour.
• Dill seeds: Used whole or lightly crushed in pickling brines, rye breads, spiced rice dishes, and lentil preparations. Because the seeds withstand heat better than the leaves, they work well in long-cooked recipes.
• Dill seed essential oil: Extracted from the seeds, this concentrated oil is used in food flavouring and in aromatherapy, where it is valued for its calming properties.
• Compound butters and dressings: Fresh dillweed blended into softened butter or whisked into a light vinaigrette is a quick way to add the herb's character to grilled vegetables or seafood.

One pairing worth noting alongside dill: Ceylon black pepper, with its complex heat and citrus undertones, complements dill seeds particularly well in pickling spice blends and slow-braised dishes.

How do I select and store fresh dillweed?

Fresh dill is best when the leaves look feathery, bright green, and fully hydrated. Some droop is acceptable — the herb wilts quickly after harvest — but avoid bunches that are yellowing or have a slimy texture at the stems. When possible, buy from a market that turns over stock frequently; fresh dill deteriorates fast.

At home, stand the stems in a jar of cold water (like cut flowers), cover loosely with a plastic bag, and refrigerate. Stored this way, fresh dill typically keeps for around two days at its best. Alternatively, wrap the bunch in a lightly damp paper towel and place it in the coldest part of the refrigerator.

For longer storage, dill freezes surprisingly well. Chop or leave whole and pack into airtight containers or zip-lock bags. Another practical method: freeze small portions in ice-cube trays topped with water or vegetable stock. The frozen cubes can be added directly to soups or stews without thawing.

How do I select and store dried dill seeds?

When buying dried dill seeds, specialty spice shops and ethnic grocery stores often carry fresher stock than mainstream supermarkets, which tend to hold inventory longer. Look for seeds that are uniformly coloured (pale brown to tan) and have a noticeable aroma when you open the packet.

Organically grown seeds are worth seeking out if you can find them, as they are less likely to have been irradiated — a process that can diminish flavour and aroma compounds. Store seeds in a tightly sealed glass jar in a cool, dark, dry place. Under these conditions they will typically retain good flavour for around six months.

What are the traditional health properties associated with dill?

Dill has been used medicinally for millennia, primarily as a digestive aid. Its carminative properties — the ability to reduce bloating and intestinal gas — were well recognised in ancient Greek, Roman, and Ayurvedic traditions. Dill seed tea has historically been given to infants for colic, though modern parents should consult a healthcare professional before using any herbal remedy on young children.

The herb also contains flavonoids and compounds such as carvone and limonene, which have been studied for antioxidant and antimicrobial activity, though the concentrations found in culinary quantities are modest. Dill is a reasonable source of manganese and vitamin C when consumed as fresh leaves in any quantity.

Fresh dillweed versus dried dill: which should I use?

As a general rule, add fresh dillweed at the very end of cooking or use it raw; heat destroys its volatile oils and the flavour diminishes quickly. Dill seeds and dried dillweed are more heat-stable and better suited to dishes that require time on the stove.