mezzomediDill
Fresh and anise-flavored dill, delicate herbaceous note appreciated in the Eastern Mediterranean.
Dill is a delicate herb with a slightly sweet and aniseed taste, and a fine, feathery texture. It brings a distinctive freshness to Mediterranean cuisine, particularly appreciated in fish dishes and refreshing preparations where it brightens without dominating.
Best pairings
Fennel fronds Classic88%Two complementary dill varieties that enhance each other in Mediterranean marinades and grilled fish.
Lemon Classic87%Doubled freshness: dill and lemon mutually enhance each other in Mediterranean sauces.
Extra virgin olive oil Classic84%Mediterranean base: dill emulsified in extra virgin olive oil for vinaigrettes.
Cucumber Classic83%Dill and cucumber, Eastern Mediterranean freshness.
Olive oil Classic82%A culinary staple: dill in Mediterranean olive oil preparations.
Feta Classic80%Dill and feta in Greek pies (spanakopita).
Greek yogurt Classic80%Dill and yogurt, fresh Levantine sauces.
Tomato Classic79%Classic pairing: fresh dill on ripe tomato or in summer salads.
Fava bean Classic79%Dill and fava beans, a spring pairing.
Labneh Classic79%Typical Levantine pairing: dill in fresh labneh or with quark.
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Substitutes
FAQ
What goes with dill?
Dill pairs especially well with fennel fronds, lemon, extra virgin olive oil, cucumber and olive oil. Two complementary dill varieties that enhance each other in Mediterranean marinades and grilled fish.
What can I substitute for dill?
If you don't have it, try: flat-leaf parsley, fennel fronds, tarragon, chives.