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.
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!
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.
