Dill | CUESA

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With its fragrant and feathery green leaves, dill is a staple in a variety of recipes, accentuating the flavor of soups, salads, fish, poultry, and of course, pickles. A member of the parsley family, dill is native to the Mediterranean and West Asia regions and dates back as far as 3000 B.C. Dill leaves can be used as a culinary herb, while dill seeds are often used as a spice, with a flavor similar to caraway.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Dill

Cold-Cured Gravlax

Karen Solomon, author, Cured Meat, Smoked Fish & Pickled Eggs

Chilled Cucumber-Yogurt Soup with Beet Relish and Dill

Elizabeth Binder, formerly of Bar Bambino

Sour Dill Cucumber Pickles

Todd Champagne, Happy Girl Kitchen

Hot Borscht

Jordan Champagne, Happy Girl Kitchen


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »