Dill-lightful, Dill-icious, Dill-ectible

Would you be surprised if I told you that fresh dill is used around the globe and its scope goes far beyond pickles and potato salad? I’m awfully fond of fresh dill—it’s right up there with parsley, tarragon, basil, cilantro, and mint. In fact, my dream kitchen includes walking out into the garden and harvesting big bunches of herbs for summer salads, dips, and sauces. I get closer to my dream every year.

My latest innovation? Thickly planting dill in a wide pot without thinning and harvesting the leaves with scissors. It works so well that I’m planning to plant more pots in succession next year. I like to grow ‘Dukat’ dill, a delicate, sweet, aromatic, and mellow variety bred in Denmark for traditional Scandinavian dishes.

A Herb with Ancient Roots

Dill’s story begins thousands of years ago in the Mediterranean and Southwest Asia, where it grew wild and fragrant under the sun. Ancient Egyptians valued dill for its medicinal properties, using it to calm digestion and soothe ailments. The Greeks and Romans took it a step further, weaving dill into crowns for heroes and sprinkling it over feasts to symbolize wealth and vitality. Its name comes from the Old Norse word dilla, meaning “to lull,” a nod to its calming qualities.

As trade routes expanded, dill traveled far and wide, finding its way into European, Middle Eastern, and Asian cuisines. Today, it’s celebrated everywhere—from the icy fjords of Scandinavia to the warm kitchens of India.

Dill Around the World

Dill’s versatility has made it a beloved ingredient in countless cuisines. In Eastern Europe, dill is the star of hearty soups like borscht and creamy potato salads. Travel north to Scandinavia, and you’ll find dill paired with salmon in gravlax or sprinkled over buttery boiled potatoes. In Greece, dill dances through tzatziki, a refreshing yogurt-cucumber dip, and spinach-packed spanakopita.

Head to the Middle East, and dill transforms Persian rice dishes like sabzi polo into fragrant masterpieces. Even in India, dill (suva) makes its mark, lending its flavor to lentil curries and flatbreads. And in Vietnam, dill surprises with its starring role in cha ca, a turmeric-spiced fish dish beloved in Hanoi.

Dill-ectible

What makes dill irresistible? Its flavor—bright yet gentle, herbal yet slightly sweet. It’s a natural match for creamy, tangy, or savory dishes, enhancing without overpowering. Dill cuts through richness, making it perfect for heavy sauces, fatty fish, and buttery potatoes.

The Wondrous Svanetian Salt

Makes 2 cups

1 cup (218 g) coarse sea salt

1 tbsp + 1½ tsp (18 g) crushed garlic

2 tbsp (14 g) caraway seeds

1 tbsp + 1 ½ tsp (8 g) whole coriander seeds

2 tsp (5 g) whole black peppercorns

2 tsp (8 g) whole fenugreek seeds

2 tsp (4 g) dill seeds

1 tbsp (6 g) paprika with a pinch of cayenne (¼ tsp)

Grind everything together until evenly blended.

Dill Adjiki

Makes 1 cup

A herby green sauce to use with beans, eggs, meats, veggies, or whatever else you can imagine.

1 cup fresh mixed dill, parsley, mint, and cilantro leaves

2 cloves garlic, chopped

1 tart apple, cored and quartered

¼ cup roasted green chilies (medium heat)

1½ tsp sea salt

1 tsp apple cider vinegar

½ cup water

Blend everything together in a high-speed or regular blender until smooth.

Red Kidney Bean Dip

Lubia pokhteh

Makes 8 servings

2 cups dried kidney beans soaked overnight and drained

1 ½ teaspoons sea salt

½ cup olive oil

4 large onions thinly sliced

6 oz. (170g) can of tomato paste

1 tablespoon smoked paprika

2 teaspoons toasted and ground cumin seeds

½ teaspoon red pepper flakes

Juice of two oranges

Juice of two limes

Zest of oranges and limes

1 tablespoon honey

1 bunch chopped fresh dill

Sea salt and freshly ground black pepper to taste 

1. Cook kidney beans with salt: cover with fresh water, bring to a boil, boil for 10 minutes, turn to a simmer and continue to cook until tender but not mushy — about 45 minutes, depending on the age of the beans.

2. Saute onions in olive oil until sweet and golden brown. Add tomato paste and spices and cook for a couple of minutes more. Add the onion mixture to the drained cooked beans.

3. Add the juices, zest and honey. Using a hand mixer, partially puree the beans. Cook over medium heat for another 5-8 minutes. Adjust the seasoning to taste and keep warm until ready to serve. Add dill right before serving.

Sweet and Sour Red Cabbage Salad with Apple and Dill

Serves 6 to 8

1 head red cabbage (2 lbs), cored and shredded (12 to 14 cups)

½ cup sugar

2 teaspoons sea salt, divided

¼ cup salad oil

¼ cup fresh lemon juice

1 tablespoon prepared horseradish sauce, or less to taste 

1 teaspoon poppy seeds

1 teaspoon caraway seeds

1/4 teaspoon white pepper (or to taste)

1-2 tart apples, like Granny Smith, chopped

¼ cup fresh dill, finely chopped

1. Prepare the cabbage: In a large bowl, toss the shredded cabbage with 1/2 cup sugar and 1 teaspoon of sea salt. Allow the cabbage to sit in a colander for at least 1 hour to wilt. Do not rinse the cabbage.

2. Make the Dressing: In a separate large bowl, whisk together the vegetable oil, lemon juice, remaining 1 teaspoon of salt, poppy and caraway seeds, and 1/4 teaspoon of white pepper.

3. Combine Salad Ingredients: After the cabbage has wilted, add the cabbage, dill and apple with the dressing. Toss to combine.

4. Chill and Serve: Chill the salad for at least 1 hour before serving.

Pickled Herring, Beet, and Dill Potato Salad

1 tablespoon Dijon mustard

½  teaspoon sugar

1 1/4 cups whipping cream

4 large beets, peeled, diced and boiled until tender

2 tart apples, cored and diced (peeled if that’s your style)

1 cup pickled herring, rinsed, drained and chopped

4 large red potatoes, boiled, peeled, and diced and boiled until tender

2 large dill pickles, cut into small dice

2 hard-boiled eggs, chopped

Sea salt and ground white pepper, to taste

½ cup fresh dill, chopped

Lettuce leaves, for serving

1. Boil beets and potatoes: Bring a large pot of water to a boil, add the beets and potatoes and cook until tender but not falling apart. Drain.

2. Make the Dressing: In a large bowl, combine the Dijon mustard, sugar, and whipping cream.

Using a hand whisk or an electric mixer, whip the mixture until it holds soft peaks. Set aside.

1. Prepare the Salad: In another large bowl, combine the diced beets, apples, potatoes, dill pickles, and pickled herring. Season with salt and freshly ground white pepper to taste. Toss the ingredients to combine.

2. Combine and chill: Gently fold in the chopped hard-boiled eggs and 3/4 of the whipped dressing into the salad. Chill in the refrigerator for 30 minutes to allow the flavors to meld.

3. Serve: Transfer the chilled salad to a plate lined with lettuce leaves. Sprinkle on the fresh dill. Top with the remaining whipped dressing before serving.
   

Egg Salad with Dill

Enough for six sandwiches

12 large hard-boiled eggs, cooled and peeled

2 ribs celery, finely chopped

3 tablespoons chives or green onions, minced

¼ cup fresh dill, finely chopped

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

½ cup sour cream

½ teaspoon sea salt

¼ teaspoon white pepper

1) Separate the yolks from the eggs and chop the whites.

2) In a work bowl, mash the yolks into the sour cream with the other ingredients until creamy. Fold in the chopped whites. Season to taste. An extra squeeze of lemon helps before serving 

Easy Peel Boiled Eggs

1) Set out a dozen eggs and bring them to room temperature, or set them in warm water while you boil the water.

2) Bring a large pot of water to a full boil. Lower the eggs into the water. I use a steamer basket. When you see small, consistent bubbles coming up in the pot, set a timer for 6 ½ minutes. After the time is up, lift the eggs out and set them in a bowl of cold water.