How to Use Dill Pollen
The Caviar of Herbs
Herbaceous | Floral | Sweet | Warm
Unlike the familiar fronds and seeds, dill pollen is rare and expensive. This green and gold dust is dill at its most concentrated. Just a pinch transforms seafood, vegetables, or vinaigrettes with bright, herbaceous magic. Wildly aromatic and unforgettable.
COOKING TIPS
- Dill pollen is far more potent and nuanced than dill weed or seed, making it one of the most prized “finishing” spices in the chef’s arsenal—no need to grind or toast to enjoy its majesty.
- Since heat dulls its lovely fragrance, dill pollen is best added at the very end of cooking or sprinkled directly onto finished dishes. A light dusting can transform a dish. Its fine specks easily dissolve into food, leaving a lingering aroma and complex flavor that bridges the fresh green notes of herbs with the warmth of spices.
STORING
- Dill pollen is highly volatile, and its delicate aromatic compounds fade quickly when exposed to air, heat, light, or moisture. Store it in an airtight container (easy as you typically purchase it in a tin) in a cool, dark cupboard or drawer away from the stove.
- For maximum vibrancy, buy in small quantities and use within six months max. It's also rather expensive, so you want to get the most out of it. Do not refrigerate or freeze, as condensation can cause clumping and flavor loss.
