Dill picture

Thought by 1st-century Romans to be a good luck symbol, dill has been around for thousands of years. This annual herb grows up to a height of about one metre feet and has feathery green leaves called dill weed. A native of the Mediterranean countries and Southern Russia, dill is rich in Vitamins A and C and contains riboflavin, Vitamin E, folic acid, calcium and iron, although eaten in small amounts.

Nutritional Value

Nutrient Raw
Energy kJ 107
Kcal 25
Protein g 3.7
Carbohydrate g 0.9
Fat g 0.8

A good source of…

Nutrient Fresh
Vitamin A One TickOne TickOne TickOne Tick
Vitamin E One Tick
Vitamin C One TickOne TickOne TickOne Tick
Riboflavin One TickOne Tick
Folic Acid One Tick
Calcium One TickOne Tick
Iron One Tick

For more information on nutrition and the details given above, check out our nutrition page.

Preparing and Using

Fresh dill quickly loses its fragrance during heating, so should be added toward the end of the cooking time. Dill is used to flavour many dishes such as salads, vegetables, meats and sauces. It is excellent in flavoured vinegars and oils. The leaves may be frozen for use in sauces.

Add the chopped leaves to cold soured cream or fish dishes (it’s essential for gravadlax) or as a garnish for mild cheeses. To preserve its flavour, add dill leaves at the last minute of cooking to sauces or vegetables.

It can be added to butter, dips, stuffings,breads, pickles and marinades and complements the following salads: avocado,cucumber, egg, potato, seafood, and tomato.It is used in bean soups and stews and in Borscht and goes well with chicken, most fish and shellfish. A wide variety of vegetables can be flavoured with dill including: cabbage,carrots, cauliflower, celery, green beans,parsnips, peas, potatoes and tomatoes. Dill is used in butter, cheese, cream, fish, meat and tomato sauces.