What Is Dill weed, fresh and How Can I Use It?
If dill weed, fresh has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 38 recipes to try it in.
What is dill weed, fresh?
Fresh dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs, mainly in the Baltic and central Asia.
Bunches can be found in well stocked markets in the fresh produce section along with other fresh herbs.
Its fern-like leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where the dill flower is sometimes used).
For more information see: dill weed
Nutrition
Nutrition Facts
Serving Size 1 cup sprigs (8g)Quick facts
Where to find dill weed, fresh: Dill weed, fresh is usually found in the produce section or aisle of the grocery store or supermarket.
Food group: Dill weed, fresh is a member of the Spices and Herbs US Department of Agriculture nutritional food group.
- In Chinese
- 莳萝草，新鲜
- British (UK) term
- Dill weed, fresh
- en français
- aneth, frais
- en español
- eneldo, fresco
How much does dill weed, fresh weigh?
| Amount | Weight |
|---|---|
| 1 cup sprigs | 8 grams |
| 5 sprigs | 1 grams |
Related
Spices and Herbs
Recipes using dill weed, fresh
There are 38 recipes that contain this ingredient.
Chilled Tomato-Yogurt Soup
A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.
Pork Shoulder in Chanterelle Sauce over Buckwheat
Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.
Salmon Pinwheels
Smoked salmon and cream cheese rolled up in flour tortillas with fresh dill and a squeeze of lemon, then sliced into bite-sized pinwheels. A make-ahead appetizer that's ready when you are.
Pickled Salmon as Appetizer (Gravad Lax style)
An easy way to create a tasteful appetizer, similar to the way it is done in Scandinavia or Northern Germany. Preferably you want to use wild caught salmon when it is available or catch-it yourself. The usual caveats when you deal with fresh fish apply. Process it immediately. I had good experience with wild Alaska sockeye salmon which is frozen for a while before it comes into the shop.
Herring Canapés with Horseradish Cream
Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!
Quick Zucchini Party Pickles
These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.
Dill Hollandaise Sauce
A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.
Pineapple with Shrimp & Dill
Chilled pineapple and shrimp appetizer on lettuce leaves with a homemade dill remoulade sauce made with capers, anchovy paste, and hard-boiled eggs. Elegant and refreshing.
Scandinavian Fish Salad
Scandinavian herring salad with pickled fish strips, crisp apple slices, sour cream, Dijon mustard, and malt vinegar marinade. A classic Nordic appetizer served chilled on lettuce.
Salmon Steaks with Lemon Dill Sauce
Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.
Caviar Kisses
Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.
Swordfish, Dilled Peach
Baked swordfish steaks topped with caramelized onions, honey, fresh peaches, and dill. Sweet, savory, and herby on a meaty fish that holds up to bold flavors.
Swiss Cucumber Soup
Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.
Salmon in Dill & Lemon
Baked salmon fillets layered over lemon slices and fresh dill, steamed under foil with a splash of white wine until they flake. A clean, light, weeknight seafood dinner.
Salmon in Dill & Lemon
Baked salmon fillets layered over lemon slices and fresh dill, steamed under foil with a splash of white wine until they flake. A clean, light, weeknight seafood dinner.
Beef & Vegetable Soup
Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.
Marinated Broccoli Chunks
Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.
Cold Dilly Beans
Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.
Sorrel Borscht
Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.
Dilly Potato Salad
Steamed potato salad tossed with green peas, celery, and scallions in a lighter dressing of mayonnaise, yogurt, Dijon mustard, and loads of fresh dill. A bright, tangy side for cookouts and potlucks.
Deviled Smelt
Crispy deep-fried smelt coated in a fiery blend of dry mustard, cayenne, and lemon zest. Double-fried for maximum crunch, these little fish make an addictive appetizer or light seafood dinner in just 30 minutes.
Curried Scallops in Cream Sauce
Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.
Festive Herring Spread
Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!
Dilly Carrots
Quick-pickled dill carrots with apple cider vinegar, garlic, red pepper flakes, and fresh dill. Crunchy refrigerator pickles that get better after a few days of soaking.
Norene's Chicken Soup
Norene's chicken soup is old-school Jewish penicillin: whole hen simmered slow with carrots, celery, onion, and fresh dill until the broth turns golden. Stovetop or microwave method.
Chicken & Rice Avgolemono
Chicken and rice avgolemono braises drumsticks with long grain rice, spinach, and fresh dill in a silky lemon-egg sauce. A lighter Greek one-pot dinner with bright citrus depth.
Microwave Beet, Potato & Feta Cheese soup
Quick, easy and delicious. This borscht takes very little time to make. All done in the microwave.
Creamy Feta Spread
A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.
Creamy Smoked Salmon & Dill Tart
Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.
Creole Gumbo Pot
Hearty Creole gumbo pot loaded with shrimp, eggplant, okra, corn, and rice in a smoky paprika-tomato broth. One pot, one hour, six happy bowls.
Dolmadakia - Stuffed Grape leaves with Rice
Learn how to make stuffed grape leaves, AKA dolmas, a classic Mediterranean appetizer or snack; stuffed with lemon dill rice, these vegetarian grape leaves are tantalizingly delicious.
Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon)
A hearty Romanian cabbage soup layered with smoky bacon, green peppers, and fresh herbs, then finished with a velvety egg yolk and cream liaison. This ciorba is a full meal in a bowl.
Clam & Shrimp Chowder
A creamy chowder loaded with baby clams, shrimp, potatoes, corn, and red bell pepper in a buttery fennel-scented broth finished with half-and-half. Bowl-to-table in 40 minutes.
Salmon Coulibiak
Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.
Quick "Kosher" Double-dill Pickles
Using a short and easier technique, these pickles still deliver all the flavor of long-cured deli pickles.
Herb Crepes with Goat's Cheese Stuffing
Herb crepes with goat's cheese stuffing: thin, chive-and-dill-flecked crepes wrapped around a tangy whipped goat cheese filling, then baked in butter. An elegant savory brunch or starter.
Hearty Hungarian Peasant Soup
Hungarian peasant soup with chicken, turkey legs, and stewing beef simmered with kohlrabi, parsley root, leeks, and whole peppercorns. A two-course meal from one pot.
Hoppel Poppel
Made this for lunch today, and it was yummy. It was like a frittata or omelette. The recipe was quite easy to follow, and I think I can use leftover chicken or turkey meat to replace pork. Have saved the recipe to my recipe box! Thanks for sharing it.
