Overview
About Dill weed
Dill weed, the feathery fresh fronds rather than the seed, is one of the quietest herbs in the database.
It grades clean on salicylates, which is genuinely unusual: basil, mint, oregano, rosemary and sage all grade high, and losing every herb is one of the harder parts of a salicylate elimination. Dill weed also grades clean on FODMAPs, histamine, nickel and oxalate. The catch is that dill mostly reaches people through pickles and cured fish, and those are different foods entirely.
Sensitivities
How Dill weed scores
Watch for
What trips people up
- Dill pickles are not dill. The brine, the vinegar and the fermentation carry the histamine load, and commercial brines can also carry sulfites. If pickles bother you, the herb is the one ingredient in the jar you can probably clear
- Gravlax and other cured salmon are dill flavoured, but cured and aged fish is a well known histamine risk. Same logic: blame the fish, not the fronds
- Dill seed is a separate ingredient with a different profile, so a recipe calling for one is not interchangeable with the other for tracking purposes
- Creamy dill sauces and dill dips bring dairy along with them, which is usually the real variable
Diet fit
Where it fits
Swap ideas
More alternatives
FAQ
Common questions about Dill weed
Is dill high in salicylates?
Fresh dill weed grades clean on salicylates here, which makes it one of the few herbs a salicylate sensitive cook can still reach for. Most of the herb shelf goes the other way: basil and mint grade at the top of the scale, and parsley, oregano, rosemary and sage all grade high. If salicylates are your trigger, dill is worth building flavour around.
Is dill low FODMAP?
Yes. Dill weed grades clean on fructans, GOS, polyols and excess fructose, so it adds flavour without the FODMAP cost that onion and garlic bring. Together with chives it covers a lot of ground for fish, potatoes and yogurt sauces on a low FODMAP plan.
If dill is so clean, why do dill pickles trigger me?
Because a dill pickle is mostly brine. Vinegar and any fermentation step raise histamine sharply, many commercial brines carry sulfites, and the salt load is its own irritant. The dill in the jar is a garnish by weight. Log the pickle and the herb as separate entries and the pattern usually separates itself within a few reactions.
References
Read the background
Ratings reflect the Triggerbites ingredient database and may vary with portion size and preparation.