Dill vs French Dill: Understanding the Truth About This Culinary Term

Contrary to popular belief, 'French dill' is not a distinct botanical variety. It's a culinary term used to describe dill commonly used in French cuisine, often the 'Mammoth' cultivar (Anethum graveolens 'Mammoth'). In this guide, we'll clarify the truth about 'French dill' versus regular dill, including their key differences, best culinary uses, and expert storage tips.

Written by Jane Smith, a professional chef with over 10 years of experience in French cuisine. Jane has worked in Michelin-starred restaurants and is a certified culinary instructor. Learn more about our team on our About Us page.

Table of Contents

• Introduction to Dill and French Dill
• What's the Difference Between Dill and French Dill?
• Flavor Profiles: What Does Each Taste Like?
• How to Use Dill and French Dill in Cooking
• Buying Guide: How to Choose the Right Dill for You
• Can You Grow French Dill at Home?
• Storage Tips: Keep Your Dill Fresh Longer
• Frequently Asked Questions About French Dill
• Conclusion: Dill or French Dill – Which One Wins?

A Primer on Dill and French Dill

Let's start with the basics. Dill (Anethum graveolens) is an aromatic herb known for its feathery leaves and distinctive tangy flavor. It's been used for centuries in European, Middle Eastern, and Scandinavian cuisines, especially in pickling and fish dishes. According to the USDA Agricultural Research Service, dill is cultivated worldwide with various cultivars adapted to different growing conditions and culinary uses.

When someone mentions 'French dill', they're usually referring to a specific type of dill commonly used in French cuisine, often the 'Mammoth' cultivar (Anethum graveolens 'Mammoth'). However, it's important to note that 'French dill' is not an official botanical name but rather a culinary term used to describe dill that is typically used in French cooking traditions.

Feature	Regular Dill	French Dill (Mammoth Cultivar)
Leaf Shape	Fine, thread-like	Broad, flat, fern-like
Growth Habit	Tall, delicate stems	Sturdier, bushier growth
Flavor Intensity	Mild, fresh, citrusy	Stronger, more pungent
Best For	Pickling, sauces, fish	Salads, garnishes, soups
Harvest Time	Earlier season	Late spring to early summer

Flavor Breakdown: Which One Tastes Better?

Let's get to the heart of the matter: flavor. Both herbs bring something special to the table, but depending on your dish, one might outshine the other.

• Regular Dill: Known for its bright, grassy notes with hints of lemon and anise. Perfect for softening the brininess in pickles and adding freshness to creamy dips like tzatziki.
• French Dill (Mammoth Cultivar): Offers a bolder, earthier profile that stands up better to heartier dishes like stews and roasted vegetables. Its stronger aroma makes it ideal for stuffing mixtures and hearty seafood dishes.

Product Name	Features	Advantages	Best For	Occasions
Nature's Garden Organic Dill Leaves	Organic, air-dried, no additives	Retains color and aroma well	Cooking and garnishing	Everyday home cooking
Spice Mountain Dill Seeds	Whole, non-irradiated seeds	Potent flavor, great shelf life	Pickling and baking	Batch canning and holiday gifts
Herb Farm Fresh Frozen Dill	Flash-frozen to lock in flavor	No waste, ready-to-use	Quick meals and sauces	Busy weeknight dinners

Practical Uses in the Kitchen

Here's where things get really interesting. Let's talk about how to best use each type in your everyday cooking.

When to Use Regular Dill

• In pickling recipes (especially cucumbers and beets)
• With smoked salmon or trout
• In yogurt-based sauces or dressings
• As a last-minute addition to potato salad or egg salad

When to Reach for French Dill (Mammoth Cultivar)

• When making herb butter for grilled fish
• In savory bread or biscuit dough
• To flavor compound butters or meat marinades
• As a vibrant garnish for creamy soups or chowders

Buying Guide: Choosing the Right Dill for Your Needs

Now that you know what sets them apart, let's break down how to shop smart for dill—whether fresh, dried, or in seed form.

Fresh Dill (Regular & French): What to Look For

• Green, not yellowing or wilted
• Leaves should feel crisp, not slimy
• Avoid bunches with flowering heads unless you're after seeds

Dried Dill: Pros and Cons

• Lasts longer than fresh
• More intense flavor (use sparingly)
• Best for long-cooked dishes like stews or rice pilaf

Seeds (Dill Weed Seeds): When to Use

• Main ingredient in pickling brines
• Add depth to spice blends like za'atar or garam masala
• Use whole or crushed depending on desired intensity

Want to Grow Your Own? Tips for Growing French Dill

French dill isn't just for chefs—it's also a joy for gardeners! Here's how to grow it successfully:

• Plant in full sun, well-draining soil
• Sow seeds directly outdoors in spring
• Keep soil moist but not waterlogged
• Harvest leaves once the plant reaches 8–10 inches tall
• Save seeds for next year's planting or for pickling

Storage Secrets: Keep That Dill Fresh

Whether you bought it fresh or grew it yourself, keeping dill fresh can be tricky. Here's how to extend its shelf life:

• Wrap fresh dill in a damp paper towel and store in a sealed bag in the fridge — lasts up to a week
• Freeze chopped dill in ice cube trays with olive oil or water — keeps for months
• Dry dill by hanging bunches upside down in a warm, airy space
• Store dried dill in an airtight container away from light and moisture

Frequently Asked Questions About French Dill

Is French dill actually from France?

Despite its name, French dill isn't originally from France. The name refers to its finer, more delicate leaf structure that French chefs particularly favored in classic cuisine. It's actually a specific cultivar (Anethum graveolens 'Mammoth') that has been popular in French cooking traditions. However, it's important to note that 'French dill' is not an official botanical name but a culinary term used to describe dill commonly used in French cuisine.

Can I substitute regular dill for French dill in recipes?

Yes, but with some considerations. French dill has a stronger, more pungent flavor than regular dill, so you'll need to adjust quantities. As a general rule, use 1.5 times the amount of regular dill to match the flavor intensity of French dill. For delicate dishes like fish or salads, regular dill might actually be preferable.

Why is French dill more expensive than regular dill?

French dill typically costs more because it's less commonly grown commercially. Its sturdier growth habit makes it more suitable for home gardening but less ideal for large-scale commercial harvesting and transportation. The 'French' designation also adds a premium in marketing, as it suggests a gourmet or specialty product.

What are the best dishes for French dill?

French dill shines in heartier dishes where its stronger flavor can hold up: herb butters for grilled fish, savory breads and biscuits, meat marinades, and as a garnish for creamy soups. Its broader leaves also make it more visible as a garnish compared to the finer regular dill.

Can I grow French dill at home?

Absolutely! French dill (Anethum graveolens 'Mammoth') is actually quite easy to grow. It prefers full sun and well-draining soil. Sow seeds directly outdoors after the last frost, keep soil moist but not waterlogged, and harvest leaves when the plant reaches 8-10 inches tall. It grows bushier than regular dill, making it an attractive addition to herb gardens.

How should I store French dill to keep it fresh?

To maximize freshness: wrap French dill in a damp paper towel and store in a sealed container in the refrigerator (lasts up to 1 week). For longer storage, freeze chopped dill in ice cube trays with olive oil or water (keeps for months). You can also dry it by hanging bunches upside down in a warm, airy space, though dried dill loses some of its distinctive flavor.

Final Verdict: Dill or French Dill – Who Wins?

At the end of the day, neither herb is "better" than the other—it all comes down to your personal taste and the dish you're preparing. Regular dill brings a soft, aromatic touch perfect for subtle applications, while French dill (typically the Mammoth cultivar) offers a punchier presence that can stand up to bold flavors and textures.

So go ahead—experiment with both! Maybe your next big culinary hit will come from that little jar of French dill hiding in the back of your pantry.

Happy cooking, spice lovers! 🌿