dill weed
Also known as: dill
The feathery, fresh (or dried) leaves of the dill plant, with a bright, grassy, anise-like flavor. Used as a finishing herb rather than a base flavor -- stirred in raw or added in the last few minutes of cooking so its aroma survives, since prolonged heat dulls it. Common with fish, potatoes, cucumbers, and pickles.
Buying guidance
Look for perky, vivid green fronds with no yellowing, slime, or wilting; bunched dill should smell sharply aromatic when rubbed between fingers. Buy only what will be used within a few days -- it wilts faster than sturdier herbs like rosemary or thyme.
Substitutions
- Dried dill weed -- use about a third the amount, and add it earlier since it has less aroma left to lose.
- Fennel fronds -- a milder anise note; works well with fish and potatoes.
- Tarragon -- a stronger, sweeter anise flavor; use less and taste as you go.
Tips & common mistakes
Dried dill fades in aroma faster than sturdier dried herbs like oregano or thyme, so a jar more than about six months old may add little beyond pale color -- smell it before relying on it, and reach for fresh dill instead when a dish depends on its flavor being prominent.
Storage
Fresh dill is delicate and wilts within days even refrigerated -- standing the stems in a jar of water like cut flowers, loosely covered, keeps it fresher longer than wrapping it in a bag. Dried dill weed holds its already-fading color and aroma best in a sealed jar kept out of the light, which bleaches its green faster than it affects sturdier dried herbs.