Horti Tops® Dill

Dill (Anethum graveolens)

The Pickle Herb

Dill is synonymous with pickles, but this versatile herb deserves far more use. Its feathery fronds and aromatic seeds bring a fresh, grassy, slightly anise-like flavor to countless dishes. Scandinavian cuisine features dill prominently, as do German, Russian, and Middle Eastern cooking.

Fronds vs Seeds

Dill fronds (dill weed): Delicate and best used fresh or added at the very end of cooking. Classic with salmon, potatoes, cucumber, yogurt sauces, and eggs.

Dill seeds: Stronger, more concentrated flavor that holds up to cooking. Essential for pickles, bread, and sauerkraut.

Essential Dill Recipes

Gravlax: Cure salmon with salt, sugar, and masses of fresh dill. After 48-72 hours in the refrigerator, you have silky, flavorful cured salmon.

Dill sauce: Mix sour cream or Greek yogurt with chopped dill, lemon juice, and a touch of mustard. Perfect with fish, potatoes, or as a dip.

Quick pickles: Combine cucumber slices with vinegar, salt, sugar, and lots of fresh dill. Ready in an hour for a refreshing side dish.

New potatoes: Toss hot boiled new potatoes with butter and generous amounts of chopped dill. Simple and perfect.

Growing and Harvesting

Dill grows quickly but also bolts quickly in heat. Sow directly where it will grow – dill hates transplanting. For continuous fronds, sow every few weeks. For seeds, let plants flower and develop seed heads. Cut the heads when seeds are brown and dry.

Dill self-sows readily. Allow a few plants to go to seed and you will have volunteer dill popping up for years.

Growing Dill