▲ Dill Salt For the Curious Cook

The History: Dill has been cultivated for over 5,000 years. Ancient Egyptians used it medicinally. Romans considered it good luck. Vikings carried it across the North Atlantic.

Why It Works: Salt amplifies flavor. Dill adds freshness. Together, they create a seasoning that's bold and bright.

The Connection: Ireland's culinary renaissance draws from emigrants who learned to cook elsewhere. Joanna's Dill Salt represents this: Irish sensibility meets Spanish confidence.

How to Use Dill Salt

1. Potatoes ◆

Any style—boiled, roasted, mashed, fried.

Roasted Potatoes:
▸ Cut potatoes, toss with olive oil + Dill Salt
▸ Roast at 425°F until golden (30-40 min)
▸ Add lemon in last 5 minutes

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2. Fish ◆

Salmon:
▸ Pat dry, brush with oil
▸ Season with Dill Salt
▸ Sear skin-down 4-5 min, flip 2-3 min
▸ Squeeze lemon

Works on: Cod, halibut, trout, any cold-water fish

3. Vegetables ◆

Sprinkle on:
▸ Roasted carrots
▸ Grilled asparagus
▸ Fresh tomatoes
▸ Green beans

Quick Cucumber Salad:
▸ Slice thin, sprinkle Dill Salt
▸ Wait 15 minutes, drain
▸ Add sour cream or yogurt

4. Eggs ◆

Use on scrambled, fried, poached, or boiled eggs.

Scrambled:
▸ Whisk eggs + cream
▸ Cook low and slow
▸ Sprinkle Dill Salt at the end

Deviled eggs: Swap regular salt for Dill Salt

5. Chicken ◆

Roast Chicken:
▸ Pat dry, rub with oil
▸ Season with Dill Salt
▸ Roast at 425°F (1 hour for 3-4 lb bird)
▸ Rest 10 minutes

Herb-roasted flavor, zero chopping.

6. Butter ◆

Dill Butter:
▸ Mix softened butter + 1-2 tbsp Dill Salt
▸ Roll into log, refrigerate
▸ Slice onto bread or vegetables

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