Dill Leaves

Is dill the same as fennel? Because they both have feathery, needle-like leaves, this is a massive point of confusion. They are not the same.

Is dill weed the same as dill leaves? Yes, "dill weed" is the culinary term for the leaves, whereas "dill" can refer to the whole plant or the seeds.

How long does fresh dill last in the fridge? It lasts 7–10 days normally, or up to 3 weeks if stored upright in a jar of water covered with a plastic bag.

Can I freeze dill leaves? Yes. For best results, freeze chopped leaves in ice cube trays with water or oil, or flash-freeze whole sprigs in a sealed freezer bag.

Can I use dried dill instead of fresh? Yes. Use a 1:3 ratio: 1 teaspoon of dried dill equals 1 tablespoon of fresh dill.

When do I add dill to cooking? Add fresh dill at the very end of cooking to keep its flavor; add dried dill early in the process so it can rehydrate.

Ingredients

2 Large Cucumbers (English or Persian work best; thinly sliced)

1/2 Red Onion (thinly sliced)

1/2 cup Sour Cream (or plain Greek yogurt for a tangier version)

1 tbsp White Vinegar (or lemon juice)

2 tbsp Fresh Dill (finely chopped)

Salt & Pepper (to taste)

The Steps to Make

Step 1: Prep the Cucumbers Slice the cucumbers thinly. If they are very watery, toss them with a pinch of salt in a colander and let them drain for 10 minutes, then pat dry.

Step 2: Make the Dressing In a large bowl, whisk together the sour cream, vinegar, salt, and pepper until smooth.

Step 3: Combine Add the sliced cucumbers and red onions to the bowl. Fold gently until everything is evenly coated in the dressing.

Step 4: Add the Dill Stir in the fresh dill at the very end to keep the herb vibrant and aromatic.

Step 5: Chill Cover and refrigerate for at least 30 minutes. This allows the cucumbers to release a little juice, thinning the dressing into a perfect sauce.