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Dill can be used to enhance many foods and is especially popular in Greek, Hungarian, Polish, and Russian cuisines. It goes well with oregano and mint, and can often be used interchangeably with these two herbs. It also combines will with mustard, horseradish, and parsley. Fresh dill adds elegance to fish dishes and green salads.
When adding fresh dill weed to yogurt sauces and cheese-based salad dressings, add 2 chopped tablespoons (8g) per cup (236.6ml) of dressing.
Heat diminishes the flavor of dill weed, so it’s best to add it to a dish just before it is removed from the heat. On the other hand, heating brings out the flavor of dill seed.
Both the seeds (the fruits of the plant, which are flat and oval) and dill weed, the top eight inches (20.3cm) of the aromatic, feathery leaves, are used. These are available in fresh and dried forms; however, the fresh forms of both provide the best flavor.
Dill weed (fresh), 5 sprigs (1g)
Calories: 0.4
Protein: 0.3g
Carbohydrate: 0.7g
Total Fat: 0.01g
Fiber: 0.02g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
