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Use code HURRYCURRY for 20% off the Curry Collection Set

Small Batch, Grand Flavor • Est. 1995

Spice 101

Summary

Dill weed is celebrated for its delicate, feathery leaves and a distinct aroma that combines a slightly earthy base with a hint of refreshing zest. This herb is a key player in the classic Ranch Seasoning, imparting a unique flavor that complements creamy dressings and dips. The herb's light, almost ethereal quality makes it a perfect match for delicate flavors like fish and various vegetable dishes, where it adds a fresh, spring-like note.

History

Dill weed, with its delicate, fresh flavor, has been a cherished herb since ancient times. Originating in the Mediterranean region, it was used by the Greeks and Romans for both its culinary and medicinal properties. In Greek cuisine, it is a key ingredient in tzatziki, a cooling yogurt-based sauce that pairs beautifully with grilled meats. Eastern European kitchens use dill weed prominently in borscht, a beetroot soup where it adds a vibrant, herbal note. Its use extends to Scandinavian dishes, where it enhances flavors in gravlax and pickled herring.

Why We Love It

We love dill weed for its delicate yet unmistakable flavor, a gentle touch that enhances rather than overwhelms. It adds a subtle lift to salads, fish, and yogurt-based sauces, offering just the right amount of brightness.

The More You Know

Ancient Greeks and Romans believed dill could ward off bad dreams. They would place sprigs of dill under their pillows or in the bedroom to promote peaceful sleep.

Recipes

    Fried Eggplant Roll-Ups

    Fried Eggplant Roll-Ups

    One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean's, and a love of vegetables blended with walnuts and vibrant herbs. This recipe from Naomi Duguid's book Taste of Persia shows up how the combination of eggplant and a rich walnut paste can make for one delicious dish. From the author: "These succulent roll-ups are one of the treasures of the Georgian table. Strips of fried eggplant are coated with spiced walnut paste and rolled up. They're best if made an hour or more ahead of time and slightly chilled, so that the filling firms up and the flavors have time to blend. Badrigiani make a great appetizer, though in Georgia they are usually served as part of a wide selection of dishes at a meal."

    Japanese Chicken Curry

    Japanese Chicken Curry

    The Flavour Principle: Enticing Your Senses With Food And Drink contains recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish.  This Japanese curry recipe which balances sweet and spicy flavors for a wonderful, balanced taste, and has become a staff favorite.From the Author: "You can buy Japanese curry powder but it’s just as easy to make your own with our recipe. Serve the curry with rice or udon noodles and Japanese pickles (recipes follow). The grated apple gives sweetness to the sauce.This curry powder gets its traditional deep yellow colour from the turmeric. It is not a hot curry; it is more textured, with layered flavour."

    Dolmades (Stuffed Grape Leaves) for Greek Easter

    Dolmades (Stuffed Grape Leaves) for Greek Easter

    If you thought that the Easter fun was over far too soon, not to fear! Greek Easter is this coming Sunday, awash with delicious traditions all its own. Not to be missed are these tasty little pockets of meat, rice, and nuts, expertly seasoned with our savory and tangy El Greco blend. They're called "dolmas" in the singular, and "dolmades" when referring to the scores of them you'll eat once you've had a taste of their perfect balance of Mediterranean flavors, all wrapped in a convenient little two-bite nosh.All of the ingredients ought to be readily available in most markets, including grape leaves, which often come in cans or jars. If you've got a grape vine over an arbor, fresh work wonderfully, too; just poach them a bit of salted water with a half a lemon thrown in. Admittedly a little time-consuming, the dolmades can be prepared 2 to 3 days before serving, and refrigerated or frozen until you're ready to use them. If you do freeze them, they can be thawed overnight in the refrigerator, and gently heated with a little broth or water before serving. You'll find them more than worth the effort! Kalo Pascha!

View more recipes for Dill Weed

Notes

Type
Single Ingredient
Flavor Notes
Herbal • Vegetal • Earthy
Region
Europe
Botanical Name
Anethum graveolens
Established 1995
Small Batch
Filler-Free
Vegan
Gluten-Free
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Dill Weed