Dill has a long historical record as a pickling spice and flavouring agent, and was also used as a medicine by Greek and Roman civilizations. Dill is a member of the parsley family but has a distinct flavour. Commonly found in pickled cucumbers, dill is also delicious paired with fish, carrots, and potatoes. Dill, like many other herbs, can be grown in indoors if placed near a window!


  • Can be used to flavour food as a substitute for salt. Dill will still add flavour to the dish, while not affecting blood pressure like salt does.
  • A good source of terpenes and flavonoids, antioxidant compounds found in plants. These compounds potentially have anti-cancer effects by preventing tumor formation.
  • Research has found that dill weed may also possess antimicrobial activity to prevent growth of bacteria!

Nutritional Value of 100 mL (4 g)

  • 2 calories
  • 3 g carbohydrate
  • 1 g fibre
  • 1 g protein
  • 0 g fat

Did You Know

Dill usually doesn’t last very long once it’s been picked. When growing dill at home, it can be picked right before use, but buying it from the store is a bit harder. One tip to make store bought dill last longer is to check the bottom of the leaves to make sure they aren’t bruised. Dill is best used within a day or two of purchase, but can be kept longer in the fridge if it is stored in a glass of water and covered with plastic.