Dill

Anethum graveolensAlso called Anethum graveolens

Dill is an herb whose buds, flowers, leaves, roots, seeds, and stems are used in cooking. Cooks use it raw, in dressings and pickles, as a garnish or seasoning, and in baked, stir-fried, and stuffed dishes. It pairs with fish, potatoes, cucumber, cabbage, chives, and sour cream.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Herbs & spices
Part used: Bud, flower, leaf, root, seed, stem
Family: Apiaceae
Cooked most in: Europe, Africa
Top country: Algeria
Dishes: 3 in the catalogue
Energy: 43 kcal per 100 g

Photo: SA, The Green Ark Bostanie · CC BY 4.0 · Wikimedia Commons

In the kitchen

How to use dill

Typical ways to cook or use it

Bake
Dressing
Garnish
Pickle
Raw
Season
Stir fry
Stuff

Preparing it

Finely cut fresh leaves for a soup topping.

Goes well with

If you don’t have dill

fennel fruit · Works in a pinch, for cooked
Use non-bulbing fennel in steamed buns or filled flatbreads.

Shopping

Choosing and storing dill

Choosing a good one

Choose fresh dill when possible; drying quickly diminishes its flavour.

Nutrition

What 100 g of dill holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 30%Fat 10%Carbohydrate 61%of the macronutrients by weight

Nutrition per 100 g of dill
Energy	43 kcal · 180 kJ
Protein	3.5 g
Fat	1.1 g
of which saturated	0.06 g
Carbohydrate	7 g
Fibre	2.1 g
Sodium	61 mg
Cholesterol	0 mg

Nutrition per 100 g of dill: minerals and vitamins
Potassium	738 mg
Calcium	208 mg
Iron	6.6 mg
Magnesium	55 mg
Zinc	0.91 mg
Vitamin C	85 mg
Vitamin A (RAE)	386 µg
Folate	150 µg

Dried

Protein 25%Fat 5%Carbohydrate 70%of the macronutrients by weight

Nutrition per 100 g of dill, dried
Energy	253 kcal · 1,059 kJ
Protein	20 g
Fat	4.4 g
of which saturated	0.23 g
Carbohydrate	56 g
Fibre	14 g
Sodium	208 mg
Cholesterol	0 mg

Nutrition per 100 g of dill, dried: minerals and vitamins
Potassium	3,308 mg
Calcium	1,784 mg
Iron	49 mg
Magnesium	451 mg
Zinc	3.3 mg
Vitamin C	50 mg
Vitamin A (RAE)	293 µg

Source: USDA FoodData Central (foods 172233, 171322), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where dill is cooked

3 dishes in the catalogue use dill. Here is where they come from.

Dishes by continent

Europe2
Africa1

Countries whose dishes use it most

Counts are catalogued dishes from each country that list dill among their ingredients.

Origins

Native to: Northern Africa, Iran, Western Asia

On the table

Dishes made with dill

2 of the 3 catalogued dishes that use it, spread across the countries they come from.

Zelekivka zlyvanka
Ukraine
Spanakorizo
Greece

Dish lists come from Wikidata; a dish counts when its recorded ingredients include dill.

Good to know

Diet and allergens: dill in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None