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Also known as: dill weed, fresh dill weed, shepu, soya saag, eneldo, aneth, dill sprigs
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender, flaky white fish grilled to perfection with a light char. A bright and healthy dish, finished with a zesty squeeze of lemon and fresh dill. Perfect for a quick, light dinner that's naturally low in sodium.
A classic deli favorite, this creamy smoked whitefish salad is perfectly balanced with crisp celery, sharp red onion, and fresh dill. It’s the ultimate topping for a fresh bagel or rye toast.
Crisp, tangy, and bursting with fresh dill and garlic flavor. These homemade refrigerator dill pickle spears are incredibly easy to make and are the perfect crunchy snack or sandwich companion.
When stored properly in a damp paper towel or a jar of water, fresh dill typically lasts 7 to 10 days.
Yes, you can freeze it. While it will lose its crisp texture, it retains its flavor well for use in cooked dishes or sauces.
Dried dill can be used (1 teaspoon dried for every 1 tablespoon fresh). Alternatively, use fennel fronds or fresh parsley for a different but fresh profile.
Look for bright green, feathery leaves. Avoid any bunches that are wilting, turning yellow, or have slimy stems.
Yes, the stems are edible and very flavorful. Fine stems can be chopped with the leaves; thicker stems are best used in stocks or pickles.
Swish the dill in a bowl of cold water to remove grit, then pat it very dry with a paper towel or use a salad spinner.
Yes, it is very low in calories but high in Vitamin A, Vitamin C, and Manganese, along with various antioxidants.
It is a staple in pickles, tzatziki sauce, potato salads, borscht, and as a garnish for salmon and egg dishes.
fresh dill is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 3.46 grams of protein, it's a nutritious addition to many dishes.
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