Dill

Dill has a way of making a meal taste like summer. Native to the eastern Mediterranean and western Asia, this feathery herb has been prized for thousands of years, finding its way into ancient kitchens as well as traditional remedies. Its fresh, grassy fragrance is unmistakable, and just a few sprigs can brighten an entire dish.

A member of the carrot family, dill is related to parsley, fennel, cilantro, and carrots themselves. Both its delicate leaves and aromatic seeds are edible, though they offer different personalities: the leaves are light and fresh, while the seeds bring a warmer, more concentrated flavor. Dill is famously paired with cucumbers for pickles, but it is just as happy scattered over new potatoes, folded into yogurt for Greek tzatziki, stirred into Scandinavian gravlax sauces, or added at the last moment to soups and seafood to preserve its lively aroma.

Fresh organic dill is at its best when harvested young, with tender leaves that practically perfume the kitchen. If you've only known the dried version, the fresh herb can be a revelation. LocalHarvest makes it easy to find organic dill from nearby farms, where it often reaches your table just hours after being picked—a difference your nose, and your dinner, will happily notice.