Herb
Dill
Dill is a feathery herb and seed spice used fresh as dill weed and dried or whole as dill seed. Its anise-citrus aroma defines Scandinavian gravlax, Eastern European soups, pickles, and yogurt sauces. Soft fronds wilt quickly and are best added late in cooking; seed is warmer and more pungent for pickling brines and bread. Cultivar, maturity, and whether leaf, flower umbel, or seed is harvested determine flavour intensity.
Also known as: Dill, Ukrop, Koper, Dill, Anithos, Sowa
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A sample of named types with their own origin and culinary profiles. Showing 10 of 16.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.81 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Cholesterol 0 mg
- Sodium 26.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.54 g
- Dietary Fibre 3.91 g
- Total Sugars 1.05 g
- Complex / starch 1.01 g
- Protein 2.83 g
- Water 90.8 g
- Energy 40.7 kcal
- Water 90.8 g
- Carbohydrates 6.54 g
- Sugars 1.05 g
- Monosaccharides 0.74 g
- Disaccharides 0.31 g
- Starch 1.01 g
- Amylose 0.25 g
- Amylopectin 0.76 g
- Digestible Starch 0.86 g
- Resistant Starch 0.1 g
- Fibre 3.91 g
- Soluble Fibre 1.37 g
- Insoluble Fibre 2.54 g
- Protein 2.83 g
- Plant Protein 2.69 g
- Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Vitamins 412 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.07 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 82.6 µg
- Vitamin C 2 mg
- Vitamin E 2.03 mg
- Vitamin K 301 µg
- Minerals 294 mg
- Major Minerals 288 mg
- Trace Minerals 6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.07 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 82.6 · vitamin-e: 2.03 · vitamin-k: 301.2 ·
Minerals
Sodium: 26.07 · Potassium: 211 · Calcium: 51 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Dill was cultivated in the eastern Mediterranean and recorded in ancient Egyptian and classical sources.
Dill spread through European monastery gardens and became central to Nordic and Slavic cookery.
European settlers carried dill to North America, where it became essential to pickling traditions.
Commercial dill weed and seed production supplied canning industries and fresh herb markets worldwide.