In culinary uses, both fresh and dried dill leaves are used in many cultures as well as the seeds from the plant, especially in Europe and Central Asia. Possibly two of the most famous or well-known uses of fresh dill would be the American dill pickles and of course the very well-known Scandinavian gravlax or cured salmon.

Dill is best used when it’s fresh as it tends to lose its flavour rapidly when dried. Freeze dried dill leaves though tend to retain their flavour relatively well and can be kept for at least a couple of months. Like chervil, dill is delicate and works particularly well with eggs, in salads, and as a garnish to seafood.

Throughout Scandinavian countries, the Baltic States, Ukraine, and Russia dill is a staple herb for cooking along with chives and parsley.

In French cooking, dill was really in the past thought of as a Scandinavian herb and only used in Northern countries with fish. Now though the French have adopted dill in their cooking and often use it in dishes as a subtle replacement for fennel. One of the best ways I think the French use dill is in sauces.

Below is my recipe for tartare which is a variation on the French mother sauce Mayonnaise.

Sauce Tartare Recipe

Ingredients

• 2 egg yolks

• 25cl (1 cup) of vegetable or sunflower oil 

• pinch of salt

• 1 tablespoon of vinegar (wine or apple cider)

• 2 small dill pickles

• 1 tablespoon of capers

• 1 teaspoon of dried dill

• 1 tablespoon of chopped chives

• 1 teaspoon of dried parsley

• 1 teaspoon of espelette pepper (or cayenne pepper)

• 1 tablespoon fresh lemon juice

• Pinch of fresh ground black pepper

Method

1. To make the mayonnaise, whisk the egg yolks in a bowl. Then combine the olive oil, vinegar, and salt until it is smooth.

2. Chop more or less finely (to your taste) the capers and pickles.

3. Mix in the chives, dill, parsley, espelette pepper, lemon juice, and black pepper to make a tartare base.

4. Mix the tartare base into the mayonnaise.

5. Set aside in the fridge once the tartare is smooth, and serve when ready.

This goes great with fish and chips and other seafood dishes especially smoked trout which is my preferred smoked fish due to it’s sustainability status.