Dried Dill

Dried dill is the dehydrated feathery leaves of the dill plant, crumbled into fine green flakes. Its aroma is grassy, citrusy, and gently anise-like; the flavor is delicate yet concentrated and can turn slightly bitter with prolonged heat. Use to finish soups, season seafood, fold into eggs and potato salads, whisk into dressings, or flavor pickles; typically sold as air-dried flakes or freeze-dried leaves.\n\nCultivated from the eastern Mediterranean through Western Asia, dill traveled across Europe with trade and agriculture. Drying the leaves preserved harvests for Nordic, Baltic, and Eastern European cuisines, and modern processors air-dry or freeze-dry farmed fronds for year-round supply.