How to Use Dill – A Delightful Herb

We recommend products we would use ourselves and all opinions expressed here are our own. This post may contain affiliate links, which means we might make a small commission at no extra cost to you. This helps us keep the blog running. See our full disclosure here.

Dill, with its feathery green leaves and distinctive aroma, is a versatile herb that adds a fresh, bright flavor to a wide range of dishes. From classic pickles to vibrant salads and flavorful seafood, it’s unique taste profile complements a variety of ingredients. I planted some dill in our fall garden and I can’t wait for it to start growing. Below you’ll find a variety of ways how to use dill. Beyond pickles, it has quite a bit of application!

This herb is fairly simple to grow. It prefers cooler weather but can handle a little heat. If you live in a warm climate like I do, make sure the plant gets some afternoon shade. I like to plant dill twice a year–once at the beginning of spring and once at the end of summer.

• Dill prefers sunny locations and well-drained soil.
• Plant seeds directly into the garden after the last frost.
• Thin seedlings to about 6 inches apart.
• Water regularly, especially during dry periods.
• In the spring, swallowtails love to eat this herb and construct their cocoons on the plant. Plant an extra plant or two to spare for these lovely creatures!

• Harvest leaves as needed, either individually or in bunches.
• For seeds, allow the plants to mature until the flower heads turn brown and dry.
• Cut the entire plant and hang it upside down to dry the seeds.

• Dried leaves can be stored in airtight containers for up to a year.
• Seeds can also be stored in airtight containers for long periods.

• Refrigeration: Place dill in a glass of water, similar to how you would store cut flowers. Cover the top with a plastic bag to help retain moisture.
• Paper Towel: Alternatively, wrap the cut herbs in a slightly damp paper towel and place it in a plastic bag or cover with foil.
• Avoid Washing: Washing it before storing can shorten its shelf life.

Dill has a bright, fresh, and slightly citrusy flavor. Its aroma is distinctive and can be described as herbaceous and slightly pungent. Some compare the flavor to a combination of fennel and parsley.

There are other culinary uses beyond pickles for this tangy herb. It is wonderful in a crisp salad with other soft herbs. It can also be used to finish many fish dishes and is great in smoked trout or salmon dip. A variety of soups are great vessels to play around with the herb. And you can use it for marinades and sauces. As far as cocktails go, a bloody mary is a great way to incorporate dill.

Dill is a Mediterranean herb. Some of my favorite Mediterranean applications are spanakopita (spinach feta pie), spanakoriza (spinach rice), and Maroulosalata (greek lettuce salad).

Here are some other applications for how to incorporate the herb into your cooking:

• Cucumber salad: Dill pairs perfectly with cucumbers, creating a classic combination.
• Potato salad: Add the chopped herb to your potato salad for a refreshing twist.
• Green salad: Toss it into a mixed green salad for a bright flavor.
• Pasta salad: Incorporate it into your pasta salad for a Mediterranean-inspired twist.

• Herb dressing: Create a simple dressing by combining olive oil, vinegar, lemon juice, and chopped dill.
• Greek yogurt dressing: Add chopped dill to Greek yogurt for a creamy and flavorful dressing.
• Ranch dressing: This is a classic dill-based dressing.

• Salmon: A classic accompaniment to salmon, whether it’s grilled, baked, or smoked. Try adding it to a salmon salad, salmon burgers, or salmon pasta.
• Shrimp: Use it to flavor shrimp scampi, shrimp salad, or grilled shrimp.
• Crab: Dill is a great addition to crab cakes, crab salad, or crab bisque.
• Scallops: Seared scallops with lemon and dill or scallop risotto.
• Lobsters: Add dill to lobster salad, lobster bisque, or grilled lobster.
• Fish: Top grilled or baked fish like cod, halibut, or tilapia before plating for a burst of taste.

• Cream-based soups: Dill can add a bright, herbaceous note to creamy soups like potato soup, broccoli cheddar soup, or mushroom soup.
• Seafood soups/stews: A traditional pairing with seafood, it’s a great addition to clam chowder, fish soup, or shrimp bisque. It also works well in fish stews like cioppino or bouillabaisse.
• Cold soups: Use the herb to add a refreshing flavor to cold soups like gazpacho or chilled cucumber soup.
• Vegetable soups/stews: Incorporate into soups like tomato, vegetable barley, or lentil stew.
• Chicken or turkey soups: Dill can add a subtle flavor to chicken or turkey soups, especially when combined with other herbs like thyme or rosemary.

Combine the leaves or seeds into your marinades for chicken, salmon, shrimp, scallops, and roast/pan-seared vegetables.

• Aioli: Add the chopped herb to an aioli for a flavorful and zesty condiment. This pairs well with roast vegetables or french fries. You can also use it as a spread for a fish sandwich.
• Tartar sauce: Blend it into tartar sauce for a classic flavor with a twist.
• Remoulade sauce: Add to remoulade sauce for a more herbaceous flavor.
• Tzatziki sauce: A yogurt sauce with cucumber is a light and refreshing condiment.

Dill seeds offer a more concentrated flavor than the leaves. They are often used in pickling, marinades, and spice blends. Here are some specific applications:

• Pickling: Seeds are a classic ingredient in pickles. They add a distinctive flavor and aroma to the brine.
• Marinades: Add seeds to marinades for grilled meats, fish, or vegetables.
• Spice blends: Often included in spice blends for Middle Eastern and Mediterranean cuisine. Or steak seasonings like Montreal Steak Seasoning.
• Bread and baked goods: Seeds can be added to bread, crackers, or biscuits for a unique flavor.
• Infused oils: Infuse into olive oil or other neutral oils for a flavorful condiment.

When using dill seeds, it’s important to use them sparingly as they have a strong flavor. You can also crush or grind them to release their flavor more quickly.

I think dill has a unique flavor that is hard to substitute. However, depending on what you are making, there are herbs you could use in its place. Herbs like fennel, parsley, mint, or tarragon come to mind because they are tender herbs that pair well with most dishes where dill is used. Caraway seed could also be used for dill seed depending on the use.

I have a post that teaches you how to quick pickle any vegetable. You can use the seeds or leaves for a variety of pickles.

By now you should have a plethora of ideas on how to incorporate more dill in your culinary adventures. Let me know in the comments below if you have any other great uses for this amazing herb.