Data source: USDA FoodData Central, SR Legacy, FDC 172233 (Dill weed, fresh).
Fun facts
- Dill is the soul of cha ca La Vong in Hanoi, where turmeric marinated fish is tossed in a pan with handfuls of dill and spring onion. Fish soup with dill is a familiar home dish too.
- According to USDA, 100g of fresh dill has about 43 kcal, 85mg of vitamin C, 386µg of vitamin A and 738mg of potassium. A 10g handful has around 8.5mg of vitamin C and 39µg of vitamin A.
- In Europe, dill is a classic in pickled cucumbers and salmon dishes. Dill seeds are used as a spice as well.
- Dill appears in 26 kOBE recipes.
Choosing and storing
Choose bunches with soft, fluffy green fronds and a clear aroma, not yellowing or mushy at the base. Dill wilts fast, so wrap it in a slightly damp paper towel, put it in a bag in the fridge and use within 2 to 3 days. To keep it longer, chop, dry well and freeze for soups later.
Cooking it well
Dill's aroma helps cover fishy smells, so it pairs naturally with fish, shrimp and squid. Cut it into short lengths and add it last, tossing for a few seconds or turning off the heat as soon as it goes into the soup, so it stays green and fragrant. Vitamin C in dill drops with long cooking; read more in does cooking destroy vitamin C. Dill is also lovely stirred into a yogurt sauce for grilled fish.
