Know what’s on your plate
Dill
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 48 kcal —
- Protein 3.5 g 7%
- Carbohydrate 4.9 g 2%
- Fat 1.1 g 1%
- Saturated fat 0.1 g 0%
- Fibre 2.1 g 8%
- Sugars 4.9 g —
- Sodium 27 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 997 µg 111%
- Vitamin C 70 mg 78%
- Vitamin D 0 µg 0%
- Vitamin E 1.7 mg 11%
- Thiamin (B1) 0.19 mg 16%
- Riboflavin (B2) 0.43 mg 33%
- Niacin (B3) 2.4 mg 15%
- Pantothenic acid (B5) 0.3 mg 6%
- Vitamin B6 0.3 mg 18%
- Biotin (B7) 0.4 µg 1%
- Folate (B9) 116 µg 29%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 202 mg 16%
- Iron 5.5 mg 31%
- Magnesium 28 mg 7%
- Phosphorus 51.9 mg 4%
- Potassium 647 mg 14%
- Zinc 1.8 mg 16%
- Copper 0.22 mg 24%
- Manganese 2.7 mg 117%
- Selenium 2.7 µg 5%
- Iodine 3.9 µg 3%
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Questions about Dill
How do you keep fresh dill from wilting?
Trim the stem ends and stand the bunch in a jar with a little water, then loosely cover the leaves and refrigerate. Alternatively, wrap it in a barely damp paper towel and keep it in a sealed container in the fridge.
Can you freeze fresh dill?
Yes. Rinse and dry it thoroughly, chop the leaves, then freeze them in a small airtight container or in ice-cube trays with a little water; add the frozen dill straight to soups, sauces or stews.
When should you add dill to a dish?
Stir chopped fresh dill into hot food at the end of cooking, as prolonged heat dulls its fresh flavour. Dried dill can go in earlier, giving it time to soften and infuse the dish.
What can you make with dill?
Dill is a classic with smoked salmon and gravlax, and it lifts potato salad, cucumber salad and creamy sauces. Stir it into yoghurt with cucumber and garlic for a tzatziki-style dip, or add it to a pot of fish soup just before serving.
Can you use dill stems as well as the leaves?
Yes: the tender upper stems can be finely chopped with the leaves. Tougher lower stems are better used to flavour pickle brine, soup or stock, then removed before serving.
What can you use instead of dill?
For a similar fresh, slightly aniseed flavour, try finely chopped fennel fronds. Parsley or chives work in potato and fish dishes too, but give a greener, less distinctive flavour.
Is dill the same as fennel?
No. They are different plants, though both have feathery leaves and an aniseed-like aroma; fennel also has a swollen bulb, which dill does not. Their leaves can sometimes be swapped in a recipe, but the flavour will differ.
Can you use dill seeds instead of fresh dill?
You can, but the seeds taste warmer and more pungent than the leaves, so they are not a direct swap in delicate sauces or salads. They suit pickle brine, breads and slow-cooked dishes; crush them lightly to release their flavour.
Source: Frida (Denmark) 22 · per 100 g · carbohydrate per EU label, fibre excluded
