dill weed

chopped
5.0
based on 9 reviews
try me sample
0.07 oz
75¢
pinch jar
0.5 oz
$4
refill
0.5 oz
$3
large refill
2 oz
$11
PACKAGING GUIDE
Dried dill weed has thin, feathery green leaves that are highly fragrant and have a slight anise-like aroma. Dill weed has a subtle, yet complex taste. It is slightly sweet and has a hint of citrus, making it perfect for adding depth and balance to a wide variety of dishes. It is often used in salads, dips, and dressings, as well as in soups, stews, and sauces.

Dried dill weed is versatile in the kitchen and can be used to season a variety of dishes, from savory to sweet. Try pairing dill with fish, poultry, and vegetables. It is a key ingredient in traditional dishes like borscht and tzatziki sauce; and of course for pickles—pickles wouldn't be the same without dill weed.

This herb can be added to a dish at any point during the cooking process, although the flavor will become more muted the longer it is cooked. It is typically added just before serving. You can also add it to a dish while it is cooking if you prefer a more subtle flavor. For marinades and dressings it can be added with the other ingredients so that the flavors have more time to develop.

QUICK INFO
dill weed , chopped
INGREDIENTS
Dill weed
TASTING NOTES
Dried dill weed has a delicate, yet distinctive flavor. It is slightly sweet and has a hint of citrus.
AROMA
Delicately fragrant with a slight anise-like scent.
CHARACTERISTICS
Thin, feathery green leaves with a slightly dry, papery texture.
PAIRINGS
basil, chives, parsley, and tarragon
SUBSTITUTIONS
As a general rule, you can use about one-third the amount of dried dill weed as you would fresh dill.
USAGE
Dried dill weed can be added to a dish at any point during the cooking process, although the flavor will become more muted the longer it is cooked.
PLANT PART
leaf
PROCESSING / FORM
chopped
BOTANICAL NAME
Anethum graveolens
BOTANICAL NAME
Anethum graveolens
AKA
dill herb
dill leaf
dillweed
Dill weed comes from the Anethum graveolens plant. This annual herb is native to the Mediterranean and has been used for its flavorful leaves and seeds for thousands of years.

The plants grow to about two to three feet tall and have delicate, feathery green leaves that are very fragrant. They also produce small, yellow flowers that attract lots of pollinators. Dill plants like full sun and well-draining soil and are relatively easy to grow.

Dill is usually harvested for both its leaves and seeds, which are used as a spice in many dishes. The leaves at any time during the growing season, but they're most flavorful when the plants are in full bloom. To harvest the seeds, wait until the seed heads have turned brown and then cut the stalks and put them in a paper bag to dry. Once the seeds are completely dry, you can easily remove them from the seed heads.

Dill is mostly grown in temperate regions of Europe, Asia, and North America. It's a popular spice in lots of cuisines, especially in the Mediterranean, Eastern Europe, and India.
USAGE HINT

To get the most flavor out of your dill, try crushing it slightly between your fingers before adding it to your dish. This will release the essential oils and intensify the flavor. Just remember to use it sparingly - a little bit of dried dill weed goes a long way!

QUICK FACT

Dill weed is believed to have been used as a natural insect repellent in ancient times? Its strong, fragrant aroma is thought to have kept pests at bay, making it a useful herb to have on hand in the garden.

 
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REVIEWS (9)