This delicate herb is unmistakable in look and flavour. It's feathery leaves and tangy pungent flavour are unique and best known for use with fish and dill pickles.


  • Available all year round in the grocery store, although it's peak season is summer.


  • Look for bright green leaves with no yellow or black discolouration.
  • Due to the delicate nature of the leaves, they may seem droopy, even when fresh.


  • Refrigerate: Wrap leaves in damp paper towel and plastic, then refrigerate for up to 2 days.
  • Freeze: Finely chop and freeze in ice cube trays with a little water. Simply add dill ice cube to cooked dishes when needed. Once frozen store in freezer bags.
  • To Dry: Spread leaves in a shaded, well ventilated area for 3 to 5 days, until they are dry and crisp. Or, spread out on paper towels and microwave on HIGH for 2 minutes. If leaves turn black when drying, discard.
  • Store dried herbs in a cool dark place, in an airtight container.


  • Wash fresh dill under cold water, shake off excess water and pat dry.
  • Finely chop leaves and stem to add to your favourite dish. Kitchen scissors are great for chopping herbs.
  • To preserve dill's extremely delicate flavour add to hot dishes during the last few minutes of cooking.
  • Whole stalks with seeds still attached are often use for pickling vegetables and cucumbers.

Pairs Well With

  • Cucumber, cottage cheese, potatoes, rice, vegetables, fish, eggs, salad