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Dill

Dill is an aromatic herb whose fresh leaves and seeds are used to flavor pickles, sauces, vegetables, and fish.

Dill — illustrative ingredient image

About Dill

Dill is an aromatic culinary herb used mainly for its delicate, feathery leaves and, separately, its small dried or whole seeds. Fresh leaves are commonly chopped into pickles, sauces, soups, salads, potatoes, vegetables, and fish dishes, while seeds provide a more pronounced seasoning in pickling and cooked foods.

Fresh dill has a green, grassy appearance and a soft, fine texture. Its flavour is distinctive, herbaceous, lightly sweet, and sometimes citrus-like. Leaves and seeds are distinct culinary forms, so their flavour and use should not be treated as interchangeable in every preparation.

It is sold as fresh sprigs or loose leaves, and also as dried leaves or whole seeds. Fresh leaves wilt and soften readily, whereas drying makes the herb lighter, more concentrated, and less supple. Seeds remain firm until cooked, steeped, or ground, which changes their texture and releases their seasoning.

Ingredient type
whole food

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Where dill appears

69 linked foods

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Showing 13–24 of 69

Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for dill

Names and romanised forms to recognise on menus and labels.

English

Dill

English

Aneth, frais

Search alias · Not a confirmed translation

English

Aneth, séché

Search alias · Not a confirmed translation

English

dill leaf (dried)

Search alias · Not a confirmed translation

English

dill leaf (raw)

Search alias · Not a confirmed translation

English

DILL WEED FRESH

Search alias · Not a confirmed translation

English

Dill, dried

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English

Dill, fresh

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English

Dill, fresh, raw

Search alias · Not a confirmed translation

English

Dried dill

Search alias · Not a confirmed translation

English

Fresh dill

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English

fresh dill sprig

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Dill nutrition & diet

Dill nutritional value

Dill, fresh

Per 100 g of the edible portion in the stated food form.

Calories
25kcal
Protein
3.7g
Carbs
0.9g
Fat
0.8g

Reference values apply to the named food form, not every preparation, variety or brand. CoFID 2021 food code 13-824. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Identify whether the edible portion is fresh leaves, tender stems, or dried leaves, since these forms are used in different quantities and have different concentration from moisture removal. Dill seeds are a separate form. Account for cooking, pickling, or blending when assigning the ingredient portion.

Compare the right form: Match fresh dill leaves and edible tender stems, dried dill leaves, or dill seeds exactly; these are distinct reference forms and portions.

Diet considerations

Dill is plant-derived. Compatibility usually changes through the preparation rather than the herb itself: pickling liquid, sauces, coatings, dairy, egg, or animal ingredients may accompany it. Dill added to cereal-based dishes or protein preparations should be assessed as part of the finished recipe and its portion.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Dill, fresh ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .