Dill is one of those herbs that seems to divide people. Some adore its fresh, grassy, slightly anise-like flavor. Others find it a bit too pungent. I was in the latter camp for years. Then I made a potato salad for a picnic, and on a whim, I chopped up a huge handful of dill from my garden and stirred it in. It was a revelation. The dill didn't overpower; it lifted the whole dish, making it taste bright and summery. That salad was gone in minutes, and I've been a dill convert ever since.

If you've only ever had dill in pickles, you're missing out. It's a versatile herb that can transform simple ingredients into something special. The best part? It's incredibly easy to use. Here’s how to make the most of it, with recipes that are actually doable on a busy weeknight.

What is Dill?

Dill (Anethum graveolens) is an annual herb related to celery, parsley, and fennel. Both its feathery green leaves (called dill weed) and its dried seeds are used in cooking, though they have very different flavor profiles. The leaves are delicate and fresh-tasting, while the seeds are more potent, warm, and slightly bitter, perfect for pickling and breads.

We're focusing on the fresh leaves here—the kind you get in a small plastic clamshell or a bunch at the supermarket. Look for bright green, perky fronds. Avoid any that are wilting, yellowing, or look slimy. That's dill past its prime.

5 Easy Dill Recipes to Try This Week

These recipes are chosen because they're simple, highlight dill beautifully, and use ingredients you likely already have. No fancy techniques required.

1. Creamy Dill & Cucumber Salad

This is my go-to summer side. It takes 10 minutes. Thinly slice a cucumber (I like English cucumbers for fewer seeds). In a bowl, mix a big dollop of full-fat Greek yogurt or sour cream, a squeeze of lemon juice, a tiny minced garlic clove, salt, and pepper. Fold in a generous half-cup of chopped fresh dill. Toss with the cucumbers. Let it sit for 5 minutes so the flavors meld. That's it. It's refreshing, creamy, and herby all at once.

2. Lemon Dill Salmon

Pat salmon fillets dry and season. Place them on a baking sheet. Whisk together olive oil, lemon juice, and a teaspoon of lemon zest. Drizzle over the salmon. Chop a large handful of dill and press it onto the top of each fillet. Bake at 400°F (200°C) for 12-15 minutes, depending on thickness. The dill forms a fragrant crust. The lemon keeps everything bright.

One mistake I see? Overcooking the salmon. It should flake easily but still be moist in the middle.

3. Herby Dill Dip

This is the recipe to make when your dill is on its last legs. Finely chop the dill—stems and all, the stems have flavor too. Mix it with one cup of sour cream, half a cup of mayonnaise, a tablespoon of grated onion, a dash of Worcestershire sauce, garlic powder, salt, and pepper. Be generous with the dill. Let it chill for an hour. Serve with potato chips, crackers, or raw vegetables. It's addictive.

4. Dill-Infused Potato Salad

Boil baby potatoes until tender. While warm, halve them. For the dressing, use more yogurt than mayo for tang, add a spoonful of Dijon mustard, a splash of white wine vinegar, and a handful of chopped capers for a salty punch. Fold in a full cup of chopped dill. The warm potatoes soak up the dressing beautifully. This isn't your heavy, gloppy picnic potato salad. It's lively.

5. Simple Dill Butter

Soften half a cup of unsalted butter. Mix in a quarter cup of finely chopped dill, the zest of one lemon, a pinch of salt, and a crack of black pepper. Spoon it onto parchment paper, roll into a log, and twist the ends. Refrigerate until firm. Slice off coins to melt over grilled fish, steamed vegetables, or a nice steak. It freezes perfectly for up to three months. Having herbed butter in the freezer feels like a secret weapon.

Tips for Cooking with Dill Like a Pro

Here’s what ten years of using (and occasionally messing up with) dill has taught me.

Storage is Key: Don't just shove the plastic clamshell in the fridge. Treat fresh dill like cut flowers. Trim the stems, place the bunch in a glass with an inch of water, loosely cover the tops with a plastic bag, and refrigerate. It’ll stay crisp for over a week. The damp paper towel method often leads to a slimy mess.

Chop Gently: Use a very sharp knife. A dull one will bruise the delicate leaves and cause them to blacken and lose flavor quickly. Chop just before using for the brightest taste.

Timing Matters: Dill is fragile. Add it at the end of the cooking process. If you add it to a soup or sauce too early, the heat will destroy its flavor and turn it bitter. Stir it in during the last two minutes.

The Stems Aren't Trash: The thinner stems are perfectly edible and flavorful. Chop them finely and use them in dressings, dips, or anywhere you're blending the herb in. Only discard the very thick, woody ends.

Your Dill Questions Answered

Dill shouldn't be intimidating. It's a friendly herb that wants to make your food taste better. Grab a bunch, try the cucumber salad or the compound butter, and see for yourself. You might just become a convert, too.