Dill weed, fresh

Fresh dill has feathery, thread-like fronds with a bright, slightly tangy, anise-like flavor that pairs naturally with salmon and other fish, cucumbers, yogurt-based sauces, potato salad, and pickling brines. Its flavor fades quickly with heat, so cooks usually stir it in near the end of cooking or use it raw as a finishing herb rather than simmering it. Dill also shows up in classic combinations such as dill and sour cream over boiled potatoes, or dill folded into egg salad and deviled eggs.

Look for dill with feathery green fronds that are not wilted or yellow, and store the sprigs upright in a glass of water in the refrigerator, loosely covered with a plastic bag, or wrap them in a damp paper towel. At only 43 calories per 100 g, dill is a low-calorie way to add a burst of flavor without adding much bulk or fat (1.12 g per 100 g), and it provides a notable 94% DV vitamin C per 100 g. A tablespoon or two chopped into a dressing or sauce is usually enough to bring its flavor to a dish.