dill recipes
Here's a collection of dill recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Dill Tips
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Storage:
Dill leaves wilt quickly upon harvesting, but this will not affect the flavour. Spritz whole stems lightly with a fine spray of water, wrap loosely in kitchen towels, and place in a plastic bag in the refrigerator for up to one week. You can also trim the stems, place in a glass with an inch of cold water, loosely wrap the top with a damp paper towel, and invert a plastic bag over the top before storing in the refrigerator.
Freezing dill:
Fresh dill sprigs can be frozen, though the leaves will darken a bit. To freeze, chop up the leaves and freeze in a single layer on a baking sheet before storing in an air-tight container for up to two months. Frozen dill week will have more flavour than dried, and there is no need to defrost before using in recipes.
How to cook dill:
One tablespoon chopped fresh dill weed is equivalent to one teaspoon of dried. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavour and aroma.
How to use dill:
Dill weed complements all types of seafood, and is also good with dips, spreads, soups, sour cream, cream cheese, poultry, dressings, potato salad, egg preparations, breads, lamb, and steamed vegetables.
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