Dill and Baby Dill have far different flavors and uses

Scientific Binomial Name: Anethum graveolens

Dill has a strong anise-parsley-celery flavor, while baby dill is more subtle and used by chefs in a wider variety of dishes. Use dill with fish, vegetables, soups & salads, while the crowns are traditionally used for pickles.

The OASIS has advice on how to select top-quality Dill. You'll find suggestions on how to prepare, season and cook using Dill, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information

Usage: Fish, vegetables, soups & salads. Crown is used for pickles.

Selection: Dill has a strong anise-parsley-celery flavor. In general, herbs should be fresh looking, crisp and brightly-colored. Keep wet or store in an air-tight bag.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Washington dill is available from July through October.

Dill Nutritional Information

Serving Size: 8g fresh Dill
Amount Per Serving
Calories 4	Calories from Fat 1
	% Daily Value*
Total Fat 0	0%
Saturated Fat 0mg	0%
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Sugars 0g
Protein 0g
Vitamin A 14%	Vitamin C 12%
Calcium 2%	Iron 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Dill is very low in Saturated Fat and Cholesterol. It's also a good source of Dietary Fiber, Niacin, Phosphorus, Zinc and Copper, and a great source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.