Dill Weed, Anethum graveolens, is also called bulk dill weed, dried dill weed, dried dill, bulk dill, dill herb or dilly weed. It is comprised of the feathery green leaves of the dill plant. The leaves contain an average of .5% volatile oil by weight. 

This plant is one of the few plants that produces both an herb and a spice. The leaves are harvested as an herb. The seeds are a spice known as Dill Seed. While they come from the same plant, Dill Weed and Dill Seed are not interchangeable. Dill Weed has a light and airy essence, while the seed is peppery, with a bitter edge. We also have Dill Seed available for purchase.

Dill Weed is popular with pizza restaurants; delis and cafes; food trucks; breweries; independent spice shops; olive oil shops; distilleries; seasoning companies; and companies who manufacturer food products like meal mixes, dip mixes, cheese and cheese spreads, bloody mary mixes, jerky, salads, and seafood.

Flavor Profile

Dill Weed is breezy and grassy, with top notes of lemon and a bit of caraway and licorice for depth. 

How to Use

Dill Weed is often thought of as the first ingredient in Homemade Pickles. It is a standard ingredient in the Greek yogurt dip, Tzatziki Sauce, which then goes great over dishes like Greek Tacos. Dill is delicious with lighter meats, so add some to Herb-Crusted Tilapia or your favorite mild white fish, and serve that with some Fresh Dill Mayonnaise on the side. It’s also terrific on chicken, so make some Grilled Chicken, Potato, and Asparagus Salad. Or make a chewy, airy Focaccia Bread with both dill weed and dill seed for the full range of dill flavor.  Dill Weed should be added at the end of cooking time to prevent flavor loss. 

Dill Weed is outstanding with breads, fish, dips, gravies, sauces and in salads (especially coleslaw, macaroni and potato), salad dressings, chicken, egg and meat dishes.  This herb also pairs exceptionally well with chunky vegetables like beets, beans, carrots and fennel as well as delicate leafy greens. 

Dill Weed partners well with basil, garlic, horseradish, mustard, paprika and parsley.