Dill tips

Dill tips, freeze-dried with preserved colour and full aroma

Dill tips, also known as cucumber herb, are the classic kitchen herb of Nordic and Eastern European cuisine. Gentle freeze-drying preserves their colour and intense aroma. As soon as they come into contact with liquid, they come close to fresh dill again, so you can refine your dishes any time without a fresh bunch in the fridge.

How to use

Dill tips go with beans, cucumbers, carrots, beetroot, celery, spinach and courgettes, as well as eggs, potatoes, rice and fish and seafood. Sprinkle them over quark, yoghurt dips and salads or stir them into sauces. Add them towards the end of cooking so the aroma stays fresh.

Good to know: freeze-dried herbs strongly attract water. Keep the tin tightly closed and store it dry, otherwise the tips will clump.

Quick mustard and dill sauce for salmon

The classic Scandinavian sauce for gravlax, stirred together in five minutes.

Ingredients:

• 2 tbsp Dijon mustard coarse or fine
• 1 tsp medium-hot mustard
• 2 tbsp sugar
• 2 tbsp white wine vinegar
• 6 tbsp oil
• 2 tbsp dill tips

Preparation: mix the mustard, sugar and vinegar, slowly stir in the oil until the sauce binds creamily. Stir in the dill tips and let it rest briefly. Serve with gravlax, smoked fish or boiled potatoes.

What makes dill tips special?

Freeze-drying removes the water from the dill at low temperatures without heating it. This preserves the fresh green and the essential oils that are often lost in air-dried herbs. The result is closer to fresh dill than any other drying method.

At a glance

• Freeze-dried dill tips with preserved colour and aroma
• Also known as cucumber herb
• A classic with fish, eggs, cucumbers and potatoes
• With liquid almost like fresh dill
• Without additives

Goes well with

For the classic mustard and dill sauce with salmon, our Dijon mustard coarse or Dijon mustard fine is a great fit. With fish and boiled potatoes we recommend our Luisenhaller deep-rock salt, and for a citrus freshness our lemon myrtle. Find more in our herbs collection.

Frequently asked questions

How do I use freeze-dried dill tips?
You can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.

How do I store dill tips correctly?
Dry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.

What are dill tips best suited for?
For fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.

Are freeze-dried dill tips as good as fresh dill?
They come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.