Dill, scientifically known as Anethum graveolens, is a highly aromatic annual herb belonging to the celery family, Apiaceae. This plant has been cultivated for thousands of years, valued historically for both its culinary applications and its traditional use in aiding digestion. The plant is unique because it provides two distinct products—an herb and a spice—both widely used to flavor foods across Eurasia and the Middle East.
The Two Forms of Dill
The dill plant yields two products for the kitchen: dill weed and dill seed. Dill weed refers to the feathery, delicate green leaves, or fronds, which are used as an herb, either fresh or dried. Dill seed is the small, flat, oval-shaped fruit of the plant, used as a spice. These seeds are harvested after the plant dries, resulting in a much more potent and earthy flavor profile. While both come from the same plant, they are not interchangeable; the leaves contain volatile compounds easily destroyed by heat, while the seeds develop stable compounds that withstand long cooking times.
Flavor and Traditional Dishes
The flavor of dill weed is fresh and slightly grassy, often carrying subtle notes of anise, caraway, and a hint of citrus. This delicate taste makes it a popular finishing herb, where its volatile compounds can shine without being cooked away. Dill weed is a staple in Scandinavian and Eastern European cooking, pairing perfectly with fish, especially cured salmon (gravlax), and is folded into creamy sauces, yogurt dips like tzatziki, and potato salads.
Dill seed has a much stronger, more pungent flavor that is earthy, slightly bitter, and camphorous, with a pronounced resemblance to caraway. This robust flavor is due to higher concentrations of stable compounds, which can withstand heat and fermentation. Consequently, dill seed is the form primarily used for pickling, giving classic dill pickles their signature taste. The seeds are also commonly incorporated into baked goods, such as rye bread, and are used to flavor cabbage dishes and stews.
Buying, Storing, and Substituting
When purchasing dill, fresh fronds are preferred over the dried herb for their superior, brighter flavor. Look for fresh dill with bright green, feathery fronds that show no signs of wilting or yellowing. Fresh dill can be stored in the refrigerator for up to a week by trimming the stems, placing them in a glass of water, and loosely covering the top with a plastic bag. Dried dill weed and dill seeds should be kept in airtight containers away from heat and light to maintain their potency. If dill weed is unavailable, fresh tarragon or fennel fronds make suitable substitutes, and for dill seed, caraway or celery seeds can mimic the earthy, pungent flavor.