Spices, dill weed, dried

Dill weed is the herb behind gravlax, dill pickles, and the potato salads and yogurt or sour cream sauces common in Scandinavian, Russian, and Eastern European kitchens. Its feathery, slightly grassy and anise-like flavor pairs naturally with salmon and other fish, cucumbers, eggs, and new potatoes, and it is a defining flavor in tzatziki-style sauces and creamy dips. Dried dill weed is milder than the fresh herb, so cooks typically use it earlier in a dish rather than as a last-minute garnish the way fresh dill fronds are used, and it also blends well into a simple sour cream sauce for poached fish.

Sold in small jars for measuring by the teaspoon, dried dill's nutrient numbers are best understood per 100 grams rather than per pinch, since a teaspoon weighs only about a gram. Store it sealed and away from heat to keep its aroma from fading, and give the jar a shake before using since dried herbs can settle and lose potency near the surface over time. By weight it is notably high in iron at 271% of the daily value, with 137% for calcium, 107% for magnesium, and 70% for potassium, and at 20 grams of protein per 100 grams it has one of the higher protein contents among dried herbs, a reflection of how concentrated the dried leaf is compared with water-rich fresh dill.