This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Baby dill is the young, tender stalks and leaves of the mature dill plant. The stalks are slender and topped with feathery, alternating, branched leaves divided into thin, thread-like segments. Baby Dill is harvested between 15 and 20 centimeters tall, well before the plant matures and begins to flower. Baby Dill offers a mild, sweet anise flavor with hints of parsley and celery. Older plants will develop thicker, hollow stems and can grow anywhere from 1 to 1.5 meters tall.
Seasons/Availability
Baby dill is available year-round with a peak season during the winter months.
Current Facts
Baby Dill is an aromatic herb, botanically classified as Anethum graveolens. The herb is a member of the Umbelliferae family, also known as the celery, carrot or parsley family, and is cultivated for its delicate fresh leaves. Baby Dill is harvested at the very early stages of growth, when the plant is still small and tender, and the flavor is milder. Though the herb is most often associated with pickling, Baby Dill is also popular in Scandinavian, Eastern European, Indian and Mediterranean cuisines.
Nutritional Value
Baby Dill is a great source of vitamins A and C and a good source of manganese, iron and folate. The herb also contains calcium, riboflavin, niacin and potassium and trace amounts of vitamin B6, dietary fiber, magnesium, phosphorus, zinc and copper. Its medicinal properties are due to the presence of monoterpene compounds, flavonoids, volatile oils and amino acids. Dill has also demonstrated anti-bacterial properties.
Applications
Baby Dill is most often used fresh, but it is also used in its dried, or dehydrated, form. It may be used in fresh or cooked preparations, or as a garnish. It is often paired with fish, especially salmon, and in cream or wine-based sauces. Pair Baby Dill with yogurt, soft cheeses or cream, cucumbers, lentils, tomatoes, dried fruit, seafood, poultry, and beans. Use it as a salad herb or in pasta dishes with smoked fish or caviar, or in barley, quinoa, couscous or bulgur wheat dishes. In Greek, Turkish and Slavic cuisine the herb is paired with chicken, spinach, mushrooms and lamb. In Germany it is paired with eggs, cheese and potatoes. Keep Baby Dill dry until ready to use. If it becomes wilted, you can put the stems in a glass of water and cover with a plastic bag. Baby Dill will keep refrigerated for up to a week and it can be frozen and kept for up to 2 months.
Ethnic/Cultural Info
Dill is used as an herbal medicine in India, where it is known as Shatapushpa, and has been used in Ayurvedic practices for centuries. It is used in more than 56 different Ayurvedic preparations. The oil extracted from the herb is prescribed for digestive troubles and is used as a natural sleep aid. It is given to babies to help relieve hiccups and colic and is often an ingredient in “gripe water.”
Geography/History
Dill is native to the Mediterranean region, western Africa, southern Russia and India. Its leaves, stems and seeds have been used for both medicinal and culinary purposes for thousands of years. Dill is one of the oldest cultivated herbs and was mentioned in ancient Egyptian writings and in the Christian bible. By the Middle Ages the herb had spread to Northern Europe and later to the New World. It has become naturalized in North America and parts of Europe. Fossilized seeds were found in Neolithic caves, amidst Roman and Greek ruins and in the tomb of Egyptian Pharaoh Amenhotep II from the 11th century B.C.E. The herb grows easily in areas with sunny, cooler summers and thrives in moist soil and in coastal regions. Baby Dill can be found nearly worldwide at markets and grocers and may be spotted seasonally at farmer’s markets.
From Maciel Family Farms…Baby dill is harvested early, when it's between 15 and 20 centimeters tall, before the plant matures and begins to flower. Its slender stalks are topped with feathery leaves divided into thread-like segments. Known for its mild, sweet anise flavor with hints of parsley and celery, baby dill contrasts with mature dill, which develops thicker, hollow stems and can grow up to 1.5 meters tall.
From D'Acquisto Farms...Baby Dill can bring delightful flavor to a variety of dishes, from creamy sauces to grain-based recipes. It pairs beautifully with seafood like salmon, soft cheeses, cucumbers, and lentils. In different cuisines, it's used with chicken, lamb, spinach, and even mushrooms. To store it, keep it dry in the fridge for up to a week, or freeze for up to two months. Revitalize wilted dill by placing stems in water and covering them with a plastic bag.
From D'Aquisto Farms…Baby Dill is botanically classified as Anethum graveolens and known for its delicate leaves. Beyond vitamins A and C, iron, manganese, and folate, it also offers calcium, riboflavin, niacin, and potassium. Additionally, it contains trace amounts of vitamin B6, magnesium, phosphorus, zinc, and copper. Its medicinal benefits stem from monoterpene compounds, volatile oils, and amino acids, alongside its anti-bacterial properties.
From JR Organics…Dill is one of the oldest cultivated herbs, with its origins in the Mediterranean region, western Africa, southern Russia, and India. It has both culinary and medicinal uses noted in ancient Egyptian writings and the Bible. Fossilized dill seeds have even been found in Neolithic caves and the tomb of Pharaoh Amenhotep II. The herb grows well in sunny, cooler climates with moist soil and can often be spotted at markets worldwide, including farmer’s markets during its growing season.
Dill has a long history in Ayurvedic medicine, where it is called Shatapushpa. It is featured in over 56 Ayurvedic preparations and is valued for its medicinal properties. Oil from dill is commonly used to address digestive troubles and promote sleep. Additionally, it is given to babies to alleviate hiccups and colic and is a key ingredient in "gripe water," a traditional remedy for infant discomfort.
From JR Organics…Baby Dill is harvested when it reaches 15 to 20 centimeters tall, ensuring a tender texture and optimal flavor. It has slender stalks with feathery, branched leaves divided into thread-like segments. Its taste features a mild, sweet anise flavor, complemented by subtle hints of parsley and celery. In contrast, mature dill plants can grow up to 1.5 meters tall, developing hollow, thicker stems over time.
Whole Foods Market
63-97 Kensington High St, London W8 5SE, United Kingdom
Baby Dill is versatile and pairs well with fish, especially salmon, as well as cream or wine-based sauces. It complements yogurt, soft cheeses, cucumbers, lentils, tomatoes, dried fruit, seafood, poultry, and beans. It shines in Greek, Turkish, and Slavic dishes with chicken, spinach, mushrooms, and lamb, as well as in German recipes featuring eggs, cheese, and potatoes. Refrigerate for up to a week or freeze for up to two months to extend its freshness.
Sage Hill Ranch Gardens
Escondido, CA
Baby Dill is an aromatic herb botanically known as Anethum graveolens and is part of the Umbelliferae family, which includes celery, carrot, and parsley. Harvested early, it has a tender texture and milder flavor. While commonly linked to pickling, Baby Dill is widely used in Scandinavian, Eastern European, Indian, and Mediterranean cuisines, showcasing its versatility in global gastronomy beyond its traditional association with pickles.
Dill is one of the oldest cultivated herbs, with its use dating back thousands of years. Fossilized dill seeds have been discovered in Neolithic caves, Roman and Greek ruins, and even the tomb of Egyptian Pharaoh Amenhotep II from the 11th century B.C.E. Once native to regions like the Mediterranean, southern Russia, and India, dill has spread worldwide, thriving in sunny, cooler climates and coastal areas with moist soil.
Maciel Family Farm
Bonsall, CA
Dill plays a significant role in Ayurvedic practices in India, where it is known as Shatapushpa and is used in over 56 different herbal preparations. Extracted dill oil is commonly prescribed for digestive issues and serves as a natural sleep remedy. Additionally, it is given to babies to soothe colic and hiccups and is often included in traditional "gripe water" formulations.
is easiest, three is harder.
