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Kitchen Dictionary: dill

A green herb with feathery leaves, called dill weed. The flat tan dill seed is actually the dried fruit of the herb.


Season: available year-round

How to prepare: The flavor is destroyed in heating so add at the end of cooking. Often used in pickles and flavoring fish.

Matches well with: beets, breads, cabbage, carrots, chicken cucumbers, cream sauces, eggs, fish, pickles, potatoes, salmon, scallops, seafood, sour cream, tomatoes, veal

Substitutions: 1 tbsp dill seed = 3 heads fresh or dried dillweed

More Dill Recipes
Popular Dill Recipes
Kittencal's Easy Refrigerator Kosher Garlic-Dill Pickles
Polish Dill Pickle Soup
Blue Ribbon Dill Pickles

Nutrition Facts

Calculated for 1 sprigs
Amount Per Serving %DV
Calories 0
Calories from Fat 0 (23%)
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 7mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

How is this calculated?