Dried Dill Weed

Store in an airtight container in a cool, dark place away from heat and light. Potency diminishes after 1-2 years but remains safe to use indefinitely if kept dry.

Add dried dill near the end of cooking to preserve its delicate flavor

Crush between your fingers before adding to release more aroma and essential oils

Use about 1 teaspoon dried dill to replace 1 tablespoon fresh dill

Pairs especially well with salmon, potatoes, cucumbers, yogurt, and eggs

Fish and seafood, especially salmon and trout

Potatoes in any form (boiled, roasted, salad)

Cucumbers and pickles

Yogurt, sour cream, and creamy sauces

Eggs, particularly in omelets and deviled eggs

Beets and root vegetables

Lemon and garlic

Adding too early in long-cooking dishes, which causes the flavor to fade and turn bitter

Using old, faded dill that has lost its green color and aromatic potency

Confusing dill weed with dill seed, which has a sharper, more pungent flavor