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The Veggie
Never Waste Dill Again
The minute you buy this herb, you’re racing to use it up. Anxiety be gone! Try a feta-ranch wedge salad, a dill Dutch baby and these other recipes.
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By
Tanya Sichynsky
March 26, 2026,
1:05 p.m. ET
Image
Alexa Weibel’s feta-ranch wedge salad.
Credit...
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
If money, idiomatically speaking, can burn a hole in your pocket, how do I describe the abundance of dill in my fridge? Is it burning a hole in the door, melting the shelves clear off their brackets?
Anyone who has purchased dill even once understands the sense of urgency that follows this herb home. I regularly poll friends and readers, asking about the items they struggle to use up when cooking. Recently, two girlfriends agreed on fresh herbs, with one noting: “Specifically, dill.”
A voluminous bundle, a sure sign of spring, becomes such a liability when you need only a bit of dill to make the dish you bought it for. With each passing day, dill’s feathery ends threaten to brown, dry out or fuse together in slimy masses if you don’t
store it properly
or plan accordingly. (A quick P.S.A.: Chopped dill freezes spectacularly!)
Perhaps you sought it out for Alexa Weibel’s
feta-ranch wedge salad
. Just me? This is the wedge of my dreams — intentionally slighter in appearance but not in flavor, its subtly green dressing flecked with fresh dill. This ranch skeptic (I know, I know) is soothed by how simple and bright it is.
Feta-Ranch Wedge Salad
View this recipe.
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