Whether you’re using those feathery green fronds or the flavorful seeds, dill is a total game-changer in the kitchen. It adds that perfect zesty, herbal punch to so many dishes, and the best part? You can use it fresh from the garden or save it for later. Here are a few of my favorite ways to put your dill harvest to work!
Cooking with Fresh Dill
If you love the taste of fresh dill, you’ll be happy to know it’s incredibly easy to grow. You can keep a pot on your windowsill, tuck it into a planter on your balcony, or plant it right in your garden bed. It’s actually a fantastic companion plant—it naturally wards off aphids and cabbage moths, and it loves hanging out next to peas, lettuce, and onions.
When you’re ready to harvest, wait until the shoots are at least 6 inches long and just snip off the tips. Once the plant hits about 12 inches, feel free to cut the whole stem. Pro tip: dill is at its most flavorful right before it starts flowering in the summer. Don’t forget about the seeds, either! Once they’ve ripened in the fall, they’re perfectly edible and delicious. You can toss fresh dill or seeds into just about anything, but they really shine in:
- Fresh salads
- Roasted or boiled potatoes
- Sautéed mushrooms
- Hearty soups
- Homemade pickles
- Herb-infused oils
- Herb vinegars
Using Preserved Dill
If you have a bumper crop, making herb-infused oils or vinegars is a great way to store your dill for the long haul. You can also freeze or dry it. I usually recommend freezing the green fronds because it locks in that signature aroma much better than drying does. The seeds, on the other hand, are perfect for drying.
You can use preserved dill exactly like you would the fresh stuff. Dried or frozen dill works beautifully in oils and vinegars, too. My favorite hack? Freeze chopped dill in ice cube trays with a little water or olive oil. It makes portioning a breeze! The cubes thaw out quickly in a salad dressing and melt almost instantly into warm dishes.
