Dill
Anethum graveolens · dill · aneth
Dill: what every chef needs to know
On the line, Dill holds its place as an annual herb from the carrot family closely related to fennel and caraway. The characteristic aroma is determined by the volatile compounds carvone and limonene, giving a fresh, lightly anise-like and citrusy flavour. In commercial kitchens, both the feathery leaves (fresh dill) and the seeds (dill seed, for pickles and bread) are used. Fresh dill has a volatile aroma profile that disappears quickly when heated: always add after removing from heat or at the last moment. This is key to preparations such as dill butter, sauces and marinades. Dill is a fixture of Scandinavian, Eastern European and Middle Eastern cuisine. Classic applications include gravlax (dill-curing with salmon), cold potato salad, cucumber salad (tzatziki variant) and garnished smorgasbord platters. Dried dill retains more flavour than most other soft herbs when dried, but remains inferior to fresh. Store fresh dill upright in a glass of water in the refrigerator, loosely covered with a plastic bag.
Dill: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central (FDC ID 169246) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central (FDC ID 169246).
Dill: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Scandinavian dish of raw salmon That 24-72 hours is gecured in a mengsel of salt, sugar and generous fresh dill. the dill provides the karakteristieke fresh flavour That the fattiness of the salmon doorbreekt. classic served thinly sliced with mustard-dillesaus.
Poolse komkommersalade with thick sour cream, fresh dill, a vleugje sugar and white wine vinegar. simple and fresh side dish that the intensity of grilled meat and fish tempert. dill is the only flavour-defining herb in This dish.
Scandinavian nieuw-potatoes cooked with dillezaad, than gegarneerd with generous fresh dill, butter and sea salt. dill is hier the dominante smaakelement. classic served at salmon of haring in the zomer.
Dill: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
add always after the heat to. Verhitting vernietigt carvon and limoneen binnen 30 seconds.
dry at low temperature to volatile olieen to store. store dried dill in a luchtdichte pot, donker and cool. shelf life: 6-12 months.
cold infusion in neutral oil (zonnebloempolie) provides helderst aroma. use fresh, dry dillestelen for dilleazijn: 2 weeks cold infuseren.
mix gelijke delen salt and sugar, add generous chopped dill and optionally wodka to. Druk salmon to with gewicht. how langer the curing, how intenser the dillesmaak.
Dill: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Dill: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Out of season: greenhouse dill available year-round. Best flavour: summer outdoor cultivation (May–Sept in Northern Europe). Imports from Egypt and Morocco supplement the winter supply.
Dill: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Dill
Why does dill lose its flavour so quickly when heated?
Dill primarily contains carvone and limonene as its flavour-determining volatile compounds. These terpenes evaporate within seconds at temperatures above 60°C (140°F). Always add dill after removing from heat or immediately before serving. Dried dill is slightly more heat-stable due to its concentrated form.
How do I keep fresh dill fresh the longest?
Trim the stems diagonally and stand the dill upright in a glass of cold water in the refrigerator, covered with a loose plastic bag. Change the water every 2 days. This keeps dill fresh for 7–10 days. Alternatively: wrap in damp kitchen paper and store in a sealed container in the refrigerator.
What is the difference between dill seed and fresh dill?
Dill seed has a more concentrated, warm-spicy flavour profile with more bitterness. Seeds are used when pickling cucumbers, in bread dough and warm preparations. Fresh dill (leaf) has a lighter, fresh-anise aroma that is ideal for cold preparations, garnishes and last-minute additions. They are not interchangeable in recipes.
At what temperature should you store Dill?
Store Dill at 1°C to +5°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Dill professionally?
The primary professional technique for Dill is fresh use (last-minute) at kamertemperatuur for direct bij opdienen. Always verify core temperature with a calibrated probe thermometer.
Does Dill contain allergens?
Dill is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
