Dill

Dill is an aromatic herb from the celery family that can elevate the flavor and visual appearance of a variety of dishes. The green fronds are delicate and feathery with a soft, sweet taste with notes of licorice. Besides being widely used as a garnish, dill adds a wonderful herbaceous taste to dressings, dips, sauces, slaws, pickles, ferments, potatoes, rice, soups and salads. It is especially popular in Scandinavian, European and Russian cuisine.  Dill is full of minerals including calcium, phosphorous, magnesium, manganese and iron. It is also high in antioxidants and essential oils including eugenol, which comes with a long list of health benefits. 

VOLUME

Quiet

FLAVOR PAIRINGS

Almonds, amaranth, anise, apples, artichokes, asparagus, aubergine, avocado, bay leaf, beans, beetroot, bell pepper, black pepper, broccoli, brussels sprouts, buckwheat, cabbage, cashews, capers, carrots, cauliflower, celery, celery seeds, celeriac, chervil, chives, cilantro, coconut, corn, cucumber, fennel, flax seeds, garlic, ginger, grains, green beans, hemp seeds, honey, horseradish, kale, kohlrabi, leafy greens, leek, lemon, lime, macadamias, marjoram, millet, miso, mushrooms, mustard, nut cheese, nut cream, nuts, walnut, oil, onions, paprika, parsley, parsnip, peanuts, peas, pickles, pepper, pili nuts, pistachios, poppy seeds, potatoes, pumpkin, pumpkin seeds, quinoa, radishes, rice, rutabaga, sauerkraut, sesame seeds, shallots, spinach, snow peas, sunflower seeds, sweet potato, swede, tahini, thyme, tofu, tomatoes, turnip, vegan butter, vegan cheeze, vegan mayonnaise, vegan yogurt, veggie noodles, vinegar, zucchini

SELECTING

Fresh dill is available year-round in the produce section of most grocery stores or farmer’s markets. The leaves of fresh dill should look feathery and bright green in color. In the spice aisle you can also find dill in dried form. Dried dill is not as green and vibrant as fresh but still has flavor to offer and dill is one of few herbs that can stand up to drying. Just beware that dried dill is commonly irradiated. Food irradiation is a processing and preservation technique where food is exposed to doses of radiation from infrared light, microwaves or electromagnetic waves. During this procedure, the herb will loose vitamins, minerals and antioxidants. Also, irradiation forms toxic chemicals such as benzene and toluene, chemicals known to cause cancer. The best way to avoid irradiated food is to buy organic. Organic dried dill is available in health food shops and online. 

Online or at your local health food store you can also find dill essential oil which holds the essence of the plant, extracted from the fronds and stems and and sold in small bottles. Use it in a steam vaporizer or essential oil lamp to infuse the room with healing aroma. You can also add a few drops of dill oil to food or drinks, but make sure it is food grade. 

HOW TO USE

Dill fronds are very delicate and can easily wilt and slump. When cutting dill, use a sharp knife and a dry cutting board and cut through the herb only once. When it comes to dill you can use the stem, it´s really tasty. Start cutting from the stems towards the top. Dill is such a delicate herb, so it usually just need to be sliced one time through. Whether you use only the fronds or slice the whole sprig with the stems, a sprinkle of fresh dill on top of your food is a really great way of adding flavor and upgrading the health benefits of any meal. 

The herb will loose flavor, nutrition and life force if cooked, so it´s recommended to use it raw and add after cooking. Chopped fresh dill is a wonderful ingredient in vegan yogurt dips such as raita, tzatziki or ranch. It is also great to add to a vegan egg salad or tofu scramble. Another great combination is papaya salmon with fresh dill. The stems don’t only have a lot of flavor, but they are highly nutrient dense, full of hydrating and alkalizing mineral salts and are great for juicing. Juicing is a very efficient way to consume large amounts of dill for healing, detoxing and alkalizing. Dill stems can also be blended into a green smoothie for extra fiber. The stems are also great for infusing a clear colored stock or broth with a delicious flavor without the green color. Something else to try is sautéed dill stems – it’s an underrated delicacy.  The dill flower is edible too, the flavor is even stronger than the dill fronds, although the texture is very tough. Since the flower is not as delicate as the fresh dill fronds, it is a great addition to a vegetable broth or a pot of simmering potatoes. Use the dill flower the same way you would a bay leaf, discard after boiling since it’s not for eating. Adding dill flower to a jar of pickles or marinated coconut feta is another great way to get both a wonderful flavor and visual effect. You can also add a dill flower to a bottle of olive oil or vinegar to make a delicious infused condiment for dressings or to give away as a gift. 

Dill is one of few herbs that can remain flavorful when dried. When using dried dill, you will need about an eight of the amount compared to fresh. Dried dill benefits from being rehydrated and heated when it comes to maximizing the flavor. This can be done by blending it into a dressing or adding it to a dip, soup or casserole. If adding dried dill to cooked dishes, mix it in towards the end or after cooking.  Dill essential oil is distilled by steaming the entire plant. Add a drop of dill oil to your dip, soup, marinade or dressing for a pop of flavor, but first make sure it’s food grade. Dill essential oil can also be used in a steam vaporizer or essential oil lamp to infuse the room with purifying aroma. This is great for cleansing the air and bringing a refreshing scent to your space. 

STORING

Dill is a delicate herb that wilts easily. For optimum shelf life, avoid chopping or washing dill until ready to use. If you prefer to wash your dill before storing, use cold water and dry thoroughly, preferably by using a salad spinner, then place in a sealed container or zip-lock bag lined with a paper towel. The paper will absorb excess moisture which will prolong the shelf life of the herb. Store like this in the refrigerator for 3-4 days. To extend shelf life further, dill can be stored in a glass with the tip of the stems submerged in water, just like flowers in a vase. Then wrap the whole thing loosely in plastic and refrigerate for 1 week or more. Change the water every once in a while.

Another long term storage of dill that preserves the flavor quite well is freezing. Place the dry whole or chopped sprigs in a sealed zip-lock bag or container in the freezer. Avoid washing prior to freezing if possible. If your dill needs washing, spin or pat until thoroughly dry before freezing. Another great way to freeze dill is to use the ice cube method. Place the dill whole or chopped in an ice cube tray and fill up with water or oil and freeze. Then transfer the cubes to an airtight container or zip-lock bag. These oil cube can be thawed and used for sautéing, or plopped directly into your soup or casserole. Or why not add as a finishing touch to your steaming hot rice, pasta or potatoes. The water based ice cube can be added to soups, stews or drinks.

If you have an excessive amount of fresh dill, you can also dry it whole or chopped in a dehydrator. Spread the fronds on a dehydrator tray lined with a non-stick sheet. It’s a good idea to place a mesh screen on top to prevent the herbs from flying around. Dehydrate at 35°C (95°F) until all moisture is gone and the leaves are crunchy. 

Another option is to air-dry the dill sprigs by wrapping a bunch in paper tied with a string like a bouquet, and hanging it upside down in a dry room with good ventilation. Dried dill is best stored in a dark tinted glass jar in a cool, dark and dry pantry for up to 1 year. For longer shelf life, keep refrigerated. 

Dried dill is best stored in a dark tinted glass jar in a cool, dark and dry pantry for up to 6 months. For longer shelf life, keep refrigerated. 

SUBSTITUTIONS

Use chervil, tarragon or fresh fennel fronds to replace fresh dill as a garnish or to add a fresh and colorful pop to your food. In some recipes dill seeds can be used in place of fresh dill, although the seeds are a very different ingredient, more similar to fennel or anise seeds, and should be added early in the cooking process and in significantly smaller amounts.

HEALTH BENEFITS

Full of minerals, dill is a highly alkalizing herb that is great for bone density and protect against rheumatoid arthritis and osteoporosis. 

Dill is soothing for digestion, bloating, flatulence, acid reflux and upset stomach. It is even said to help protect the gut against parasites. In fact, the name dill comes from the ancient Norwegian word dilla, meaning soothe. 

Just like cloves, cinnamon and nutmeg, dill contains an essential oil called Eugenol, a healing compound with anaesthetic, anticeptic, antiviral and anti-inflammatory properties. This essential oil has bacteria regulating effects, and can be applied topically to wounds, scrapes and cuts as a natural disinfectant to prevent bacterial overgrowth. Dill aroma can also help calm stress and anxiety. 

Medicinal flavonoids and monoterpenes in dill have a unique ability help with respiratory disorders and neutralize smoke from cigarettes, burning trash, and other harmful carcinogens in the body. These anti-inflammatory properties have also proven to protect against viral, yeast and fungal infections as well as relieving headaches and protect organs.

HISTORY

Dill has been used for its culinary and medicinal properties for millennia. It was mentioned both in the Bible and in ancient Egyptian scriptures. It was also popular in ancient Greek and Roman cultures, where it was considered a sign of wealth, revered for its many healing properties.