Dill Weed

Introducing our Dill Weed, a bright, aromatic herb known for its feathery green leaves and fresh, uplifting flavor. Harvested at peak quality, it brings a clean, herbaceous scent with hints of mild sweetness, gentle tang, and subtle anise notes.

Dill Weed is a versatile kitchen staple. It adds a refreshing lift to fish dishes, potato salads, creamy dips, sauces, and soups, and remains a classic choice for pickling. Its delicate fronds also bring a touch of visual appeal to any recipe.

Whether you’re building flavor in everyday meals or enhancing traditional dishes, dill weed offers a dependable, vibrant freshness.

Dill weed is the dried, finely cut leaf of Anethum graveolens, sold apart from dill seed, which is a separate and stronger spice. The flakes are soft green with a light, grassy aroma and a clean taste that sits somewhere between anise, parsley and lemon. In Scandinavian and Eastern European cooking it is paired with salmon, cured fish, beetroot, cucumber and sour cream, and in Greek and Turkish kitchens it flavours yoghurt dips and pastries.

How to use it
Stir a teaspoon into yoghurt with garlic for a tzatziki style dip, into potato salad, or into a cream sauce for salmon. Dried dill wants moisture and a little time, so add it early to a sauce and let it sit five minutes before tasting. Roughly a teaspoon dried stands in for a tablespoon of fresh. Technique tip: rub the dried weed between your palms as it goes in, which breaks the leaf and releases aroma that otherwise stays locked in the dry flake.

Botanical Name: Anethum graveolens
Also known as: Dried Dill, Dill Leaves, Dill Herb, Garden Dill, Dill Fronds, الشبت المجفف, सूखे डिल, خشک ڈل