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Dill Weed

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Dill weed is native to Western Europe and Russia. Traditionally used in German and Scandinavian cooking, it has become more popular in the States. The best dill weed is grown in California, which is where we get ours.

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Dill Weed Q & A

What is dill weed?

Dill weed is the dried leaves of the dill plant (Anethum graveolens). Dill is an annual herb and both its leaves and seeds are used in cooking.

What does dill weed taste like?

Dill weed has a pleasant brightness that provides fresh flavor to food. It is a buttery herb with a warm, grassy aroma and notes of anise and lemon.

What is the difference between dill and fennel?

While fresh fennel fronds and dill are similar in appearance with thin, feathery green fronds, they differ greatly in taste. While dill does have subtle anise notes in addition to its signature bright, grassy flavor, fennel has the distinct flavor of black licorice.

What flavors go well with dill?

Dill pairs well with many other flavors including lemon, garlic, basil, parsley, paprika, horseradish, and mustard.

Cooking With Dill Weed

Dried dill weed is best suited for quick cooking processes. If using in a longer process like roasting or braising, it should be added toward the end. Dill weed pairs well with seafood and fish, especially salmon. It can also be used to flavor eggs, salads, potatoes, white sauces, meats, and veggies like zucchini, beets, carrots, and spinach.

Other Names


Anethum graveolens

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