What is it?

An aromatic annual herb of the parsley family. The leaves and seeds of dill are used for flavouring and for medicinal purposes.

Flavour profile

Sweet, warm and slightly tangy; highly fragrant

What does it pair well with?

Fish, creamy sauces, cucumber, beets, carrots, potatoes and hard-boiled eggs. It is also used in preserves, marinades and vinegars.

Nutritional facts

Great source of vitamin A and contains many anti-bacterial properties.

Ratio for converting fresh herbs to dried herbs

3 tsp fresh = 1 tsp dried

How to store

Fill a glass with cool water, Trim the ends of the stems, and then place the bunch in the glass.


Dill has been discovered in ancient Egyptian medical texts, dating back to 3000 B.C and was also used by the Egyptians to ward of witches. In Rome, dill was considered a good luck symbol and to the Greeks it signified wealth and was used to soothe an ailing stomach.