This soothing herb will offer summer flavor to any dish!

Did you know that dill comes from a Norse word meaning “to lull” or “to soothe”? In the Middle Ages, dill was used as a common cure for colic, and the Greeks placed dill over their eyes to fall asleep. Dill’s calming effect stems from oil in the herb that causes some relaxation of the muscles. The herb’s believed powers of relief could be the origination of its frequent use in pickling cucumbers, which are hard to digest for some. Both dill leaves and dill seeds are edible, although the leaves have a sweeter flavor similar to that of fennel or celery, while the seeds are slightly spicier. In addition to pickles, dill’s clean flavor also pairs well with raw cucumbers, as well as soups, cream sauces, potatoes, egg dishes, salad dressings, mild cheeses, and fish.


To avoid wilting, dill should be stored slightly wet, wrapped in a damp paper towel, and in a sealed bag in the crisper for up to 5 days. When dill is cooked, it can quickly lose some of its anise flavor, so it is best to add it during the final step of making a dish. Dill can also be frozen for up to 8 weeks; while the flavor will diminish and the dill may turn a darker green, it will still be tastier than dried dill.