Forget the supermarket plastic clamshells of sad, limp dill. Real dill is an experience. It’s a feathery, fragrant cloud of a plant, and on several farms across the Netherlands, you can wade right in and harvest your own. Picture it: a sunny afternoon, the earthy smell of the fields, and you, snipping fronds from waist-high plants that sway in the breeze.
The Great Dill Hunt: A Hands-On Guide
Bring sharp scissors or garden shears. Dill is delicate; you want a clean cut, not a yank. Look for the tallest, bushiest plants with bright green, thread-like leaves. The flower heads—those flat, yellow umbels—are also fantastic, so don’t snub them. Give a frond a gentle rub and sniff. If it smells like summer pickles and fresh grass, you’ve found your mark. Snip about a third of the stem from the top, leaving the lower leaves so the plant can keep growing. It’s a game of give and take. Make a day of it with friends—a dill-picking race. Loser has to carry the basket. The aroma will cling to your fingers for hours, which is a wonderful problem to have.
Once You’re Home: The Dill-icious Aftermath
You’ll have a lot of dill. Probably more than you think. Rinse it gently and spin it dry. The best way to keep it fresh? Stand the stems in a glass of water, cover loosely with a plastic bag, and store in the fridge. It’ll last a week. Or, chop it up, stuff it into an ice cube tray, and cover with olive oil. Instant dill cubes for winter stews.
The most famous Dutch use? Rauwe haring met uitjes en dille. Okay, maybe not. But dill is a star in creamy sauces and with fish. For decoration, simply arrange generous, fluffy sprigs on a cheese board or float the flower heads in a shallow bowl of water with a floating candle. It’s effortlessly pretty.
Two Cooking Recipes (Because You Picked It Yourself)
1. Dill & Lemon Potato Salad (Hollandse Aardappelsalade met Dille) Boil 1 kg of small, waxy potatoes until just tender. While warm, cut them in half. In a bowl, whisk 3 tbsp mayonnaise, 2 tbsp Greek yogurt, the juice and zest of 1 lemon, salt, and pepper. Toss the warm potatoes in the dressing. Then, fold in a generous ½ cup of finely chopped fresh dill and 2 thinly sliced spring onions. Let it sit for 30 minutes. The flavors marry beautifully. This is not your heavy, mayonnaise-globbed potato salad. It’s bright, herby, and goes with everything.
2. Creamy Dill Chicken (Kip met Dillesaus) Season 4 chicken thighs with salt and pepper. Sear them in a hot pan with butter until golden on both sides. Remove the chicken. Sauté 1 chopped shallot in the same pan until soft. Add 1 cup of chicken broth and scrape up the brown bits. Let it reduce by half. Stir in 1 cup of heavy cream, 1 tsp of Dijon mustard, and a pinch of sugar. Simmer for 2 minutes. Return the chicken to the pan, spoon the sauce over, and cook for 10 minutes until done. At the very last second, stir in ¼ cup of fresh, chopped dill. Serve with rice or boiled potatoes. The sauce is a beautiful pale green and tastes like spring.
One Recipe for Dill Tea
This is a gentle, calming digestive tea. After a big meal, it’s a perfect sipper.
Dill Seed & Leaf Tea In a teapot, combine 1 tsp of dill seeds (crushed slightly) and 1 tbsp of fresh dill fronds (or 1 tsp dried). Pour over 1 cup of boiling water. Steep for 10 minutes. Strain into a cup. Add a slice of lemon and a teaspoon of honey. It smells like a meadow and tastes surprisingly sweet and soothing. Excellent after a heavy plate of stamppot.
One Cocktail Recipe: The Dill-ightful Gin Gimlet
This is for when you want a pickle-y, refreshing kick at a summer party.
- 60 ml gin
- 30 ml fresh lime juice
- 20 ml simple syrup
- 3–4 fresh dill fronds + 1 small sprig for garnish
Muddle the dill fronds with the lime juice and simple syrup in a shaker. Add the gin and a handful of ice. Shake vigorously for 15 seconds. Double-strain into a chilled coupe glass. Garnish with a single, pretty dill sprig. It’s herbaceous, tart, and dangerously easy to drink. Cheers to the pick-your-own harvest