Dill
Feathery, fragrant dill with a soft aniseed sweetness. Grown indoors in Australia with no pesticides, herbicides or sprays, ever, and picked young so the fronds arrive intact rather than crushed in the bottom of the pack. Ready to use straight from the pack, with nothing to rinse off.
Stays fresher, longer
Stays fresh twice as long
100% pesticide free
No pesticides, herbicides or sprays
Stacked with vitamins
Grown indoors in Australia
Ready-to-eat
Ready to eat — no washing required
Servings per package: 1
Serving size: 9g
| Nutrient | Average Quantity Per Serving | Average Quantity Per 100g |
|---|---|---|
| Energy | 8.7kJ | 97kJ |
| Protein | 0.1g | 1g |
| Fat, total | 0g | 0.1g |
| - Saturated | 0.0g | 0.1g |
| - Trans | 0.0g | 0.1g |
| Carbohydrate, total | 0.3g | 3.3g |
| - Sugars | 0.3g | 3.3g |
| Sodium | 3mg | 38mg |
Dill is a soft finishing herb, so add it at the end or use it raw. Heat flattens it. It is the classic partner for salmon and white fish, and it is just as good through potato salad, cucumber, yoghurt, sour cream and soft cheese. Stir it into a dressing, fold it through eggs off the heat, or scatter it over a whole baked fish. It is also the herb that makes a jar of pickles taste like pickles.
Looking for more? Read our guide to fresh herbs.
Keep dill refrigerated between 1 and 5°C, sealed and dry. If you have taken it out of the pack, Dave's method is the damp roll: roll the fronds loosely in a lightly damp kitchen towel and put them back in the fridge. Never chop dill while it is wet, and use a sharp knife or scissors, because a blunt blade bruises the fronds and they darken faster.
Want to know where your Stacked Herbs came from? Scan the QR code on your pack to trace it back to its harvest batch and learn more about how it was grown.
This bag is made from recyclable soft plastic. Please don't place it in your kerbside recycling bin. Instead, use our Store Locator to find a participating soft-plastic collection point near you for recycling.
100% Australian-grown dill
We're not just a brand,
we're the grower.
Learn about what were working onBehind every harvest is a team of horticulturalists, plant scientists, engineers and a chef. The farm is almost entirely automated, but automation doesn't decide anything. Our horticulturalists read the crop and set the conditions, and the machines carry them out precisely, every day.
Everyone here is working towards the same thing. Growing it well is the method. Making it worth eating is the point.
Nothing sprayed on.
Nothing to rinse off.
We grow in sealed rooms, which means the pests, weeds and run-off that force outdoor farms to spray simply aren't there. So we don't spray. No pesticides, no herbicides, no fungicides, on anything we grow.
We had it tested rather than just stating it. An independent, NATA-accredited lab screened our leafy greens against 312 pesticides and residues, with none detected.
That's why there's nothing to rinse off. Nothing was ever sprayed on in the first place.
How we grow it
Everything we sell starts as a seed and is grown without being touched by hand, from seed to pack. It grows indoors in a sealed, climate-controlled room, with no soil, no weather and no sunlight. Every plant gets the light, water and nutrients it needs, every single day.
Those same sealed rooms change what growing takes. We recycle around 90% of the water our plants grow in, our nutrients stay in a closed loop instead of running off into rivers, and we grow a year's harvest in a single building.
What comes out is clean, consistent and ready in about half the time a field takes. It's grown in Australia at our own farms, close to where it's sold, so it skips the long road trip most fresh produce takes. Every pack can be traced back to the exact batch it came from.
More greens on the grid.
Follow for recipes, farm tours and a very close look at some lettuce.
FAQs
No. It is grown in a sealed indoor room and never sprayed, so there is nothing to rinse off. Washing herbs only bruises the fronds and adds the moisture that turns them dark.
No. It's grown indoors in a sealed room and never sprayed, so there's nothing to rinse off. It goes into the pack clean and dry, and washing mint only bruises the leaves and speeds up darkening.
At the very end, or raw. Dill is a soft finishing herb and heat destroys the fresh flavour you bought it for. Stir it through after you take the pan off.
Yes, once it is chopped. It works well frozen for cooked dishes like sauces and soups, either tray-frozen or in an ice cube tray with a little water or oil. It will not come out looking fresh, so do not freeze it for a garnish.
Nothing tastes quite the same, but fennel fronds are the closest match. Tarragon shares the aniseed note if you are making a sauce. For a fresh green lift on fish, parsley will do the job differently but well.
Yes. The fine stems near the top are tender enough to chop in with the fronds. Thicker stems are better used to flavour a stock, a pickling jar or the cavity of a whole fish.
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