Ingredients · Herbs & spices
Dill
Feathery fronds with a grassy-anise perfume. Classic with salmon, potatoes, and Nordic fish cakes.
In the air fryer. Fold into fish cakes or finish after cooking; dried dill survives heat better than fresh.
Nutrition
Typical values per 100g raw
43kcal
- Protein
- 3g
- Fat
- 1g
- Carbs
- 7g
- Fiber
- 2g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Eastern Europe and West Asia; dill weed vs dill seed are different strengths.
Herbal & culinary notes
Traditional digestive tea herb. Seeds are stronger than fresh fronds.
How to store
Fridge loosely wrapped; fronds wilt fast. Use within a few days or freeze chopped in oil.
Food safety
Wash gently. Discard yellowed slimy stems.
Food hazards
Low culinary risk. Dill pollen allergies exist but are uncommon in kitchen amounts.
