Dill is one of my favorite herbs! In my opinion, it is often underused in the common kitchen. Personally, my favorite ways to use dill are in herb butter and simply added to my favorite steamed vegetables with some butter and salt to taste.
If you are unfamiliar with dill, it is the herb famously used for pickling. If you haven’t had a dill pickle, you are missing out on a classic American favorite. Dill is also famous for its use in Scandinavian, Russian, and Middle East foods.
Its feathery foliage and lacy flowers identify the plant. You can harvest both its foliage and seeds for culinary use. For a quick addition of dill flavor, use the leaves, either fresh or dried. If your dish requires longer cooking times, it is best to use the seed as the flavor will endure being cooked compared to the foliage. The seed will emit a stronger flavor, while the foliage will lose more flavor the longer it is cooked.
Dill can be grown indoors and out, as long as it can get 8 hours of light. While dill is a biennial, it is often grown annually as the leaves lose their flavor following the winter season. Add this fantastic herb to your garden for its flavor and natural pest control characteristics.
If you would like some more in-depth details about Dill and how to grow it, check out our Dill Herb Growing Guide.