Also called dill weed, the plant has slender stems with alternating soft leaves. The stalks are slender and topped with feathery, alternating, branched leaves divided into thin, thread-like segments. Dill offers a mild, sweet anise flavor with hints of parsley and celery.

Health Benefits

Dill is rich in several nutrients and has traditionally been used to treat various ailments, including digestive issues, colic in infants, and bad breath. They are very low in calories, yet a surprisingly good source of several essential vitamins and minerals, including vitamin C, manganese, and vitamin A. Dill is also a good source of manganese, iron and folate. The herb also contains calcium, riboflavin, niacin and potassium and trace amounts of vitamin B6, dietary fiber, magnesium, phosphorus, zinc and copper. Its medicinal properties are due to the presence of monoterpene compounds, flavonoids, volatile oils and amino acids. Dill has also demonstrated anti-bacterial properties. 

Usage

Dill may be used in fresh or cooked preparations, or as a garnish. It is often paired with fish, especially salmon, and in cream or wine-based sauces. Pair Dill with yogurt, soft cheeses or cream, cucumbers, lentils, tomatoes, dried fruit, seafood, poultry, and beans. Use it as a salad herb or in pasta dishes with smoked fish.

Storage

Keep Dill dry until ready to use. Dill will keep refrigerated for up to a week.