Dill — season, tips, and recipes in Australia
Dill is a herbs available in Queensland during October, November, December, January, February, March, peaking in November, December, January. This page is a practical guide for home cooks: when to buy dill, how to pick a good one, how to store it, what it goes well with, three original recipes, and detailed nutrition information.
Essential in Scandinavian and Eastern European cooking. Goes with fish the way basil goes with tomatoes. The seeds are a different spice.
How to pick a good one
Feathery fronds should be bright green and fragrant. Avoid if yellowing or slimy. Has a distinctive anise-like smell.
How to store it
Fridge with stems in water or wrapped in damp paper towel. Use within a few days. Doesn't dry well but freezes OK.
Goes well with
salmon: Dill and salmon is one of the most complete natural pairings. Both come from cold northern climates and the combination appears independently in Scandinavian, Russian, and Eastern European cooking. Dill's anise notes penetrate salmon's fat in a way that other herbs don't.
cucumber: Dill and cucumber share volatile aromatic compounds. The combination appears in Scandinavian, Eastern European, and Middle Eastern cooking independently, which is a reliable indicator.
yoghurt: Dill's feathery freshness and yoghurt's mild acidity create a combination used in tzatziki variations, cold sauces, and dressings across eastern Mediterranean cooking.
potato: Dill and new potato is a Scandinavian combination that is very good and very simple. The herb's freshness contrasts with the potato's warmth and starch.
egg: Dill's anise freshness and egg's richness are used together in Scandinavian and Eastern European cooking. The herb cuts through egg's heaviness and makes it taste lighter.
Recipes
Gravlax-Style Salmon
Cured salmon. Impressive. Easy.
Ingredients: 500g salmon fillet (skin on), 3 tbsp salt, 2 tbsp sugar, big bunch dill, 1 tsp black pepper
Method: Mix salt, sugar, pepper. Spread half on cling film. Lay half the dill. Place salmon skin-down. Cover with remaining mix and dill. Wrap tightly. Fridge 48 hours, turning once. Slice thinly.
Dill & Yoghurt Sauce
With fish, lamb, falafel.
Ingredients: 200ml yoghurt, big handful dill (chopped), 1 clove garlic (minced), 1 tbsp lemon juice, salt
Method: Mix everything. Chill.
Potato & Dill Salad
Scandinavian style.
Ingredients: 500g new potatoes, big handful dill, 2 tbsp sour cream, 1 tbsp wholegrain mustard, squeeze lemon, salt
Method: Boil potatoes. Cool slightly. Halve. Toss with sour cream, mustard, lemon, chopped dill. Season.
Nutrition
One cup provides 40% of your daily vitamin A, 15% of your vitamin C, and 10% of your manganese. Contains monoterpenes that activate glutathione-S-transferase, an enzyme that helps neutralise carcinogens. Also contains calcium, iron, and manganese in meaningful amounts for an herb.