Tzatziki Herbs: Dill or Mint?
Ask ten cooks which herb belongs in tzatziki and you may get three answers: dill, mint or none at all. Here is how each one changes the sauce, plus a reliable recipe and the storage rules that keep it safe.
Tzatziki is one of the simplest sauces you can make: thick yogurt, cucumber, garlic, olive oil and a little salt. The herb is where kitchens start to disagree. Some cooks swear by dill, others by mint, and plenty of families add no herb at all and let the garlic do the talking.
The good news is that there is no wrong answer, only different sauces. Once you know what each herb brings, you can choose the one that suits your meal, and you can make the sauce a day ahead without it turning watery or unsafe.
Dill, mint or both
Dill gives tzatziki a fresh, slightly grassy and almost anise-like note. It is the herb many people picture when they think of the Greek version, and it works especially well with fish, grilled vegetables and potatoes.
Mint makes the sauce cooler and sweeter. It is closer to the yogurt and cucumber sauces made in many neighboring kitchens: Turkish cacık and Cypriot talattouri often use mint, frequently dried, while Indian raita and Persian mast-o-khiar are also commonly flavored with mint. Mint is lovely with lamb, spiced meatballs and anything from the grill.
You can also use a little of both. Start with dill as the main herb and add a smaller amount of mint, since mint can easily take over. Whatever you choose, add the herb at the end, taste, and adjust.
Classic Tzatziki with Dill or Mint
You need
- cucumber1 medium (about 300 g / 10 oz)
- fine salt, divided1/2 tsp
- thick strained yogurt (Greek-style), full fat or 2%500 g (2 cups)
- garlic cloves, finely grated1 to 2
- extra virgin olive oil, plus a little to serve1 tbsp
- red wine vinegar or lemon juice1 to 2 tsp
- chopped fresh dill, or 1 tbsp chopped fresh mint, or 1 tsp dried mint2 tbsp
Method
- Scrub the cucumber under running water with a clean brush and dry it. Trim the ends. Peel it in stripes if the skin is thick or waxy.
- Grate the cucumber on the coarse side of a box grater. Toss it with 1/4 teaspoon of the salt in a sieve and leave it to drain for 15 minutes.
- Gather the cucumber in a clean kitchen towel or your hands and squeeze out as much liquid as you can.
- In a bowl, mix the yogurt, garlic, olive oil, vinegar or lemon juice and the remaining salt. Stir in the cucumber.
- Add your chosen herb, taste, and adjust the salt, garlic or acidity.
- Cover and chill for at least 30 minutes so the garlic mellows into the yogurt. Serve cold with a drizzle of olive oil.
Tips
- Squeezing the cucumber is the step that keeps tzatziki thick. If you skip it, the sauce turns runny within hours.
- Raw garlic gets stronger as the sauce rests. If you are making it a day ahead, start with one clove.
- Freezing is not recommended. The yogurt separates and the cucumber turns soft when thawed.
Fresh or dried herbs
Fresh dill is far better than dried in this sauce. Dried dill tastes faint and dusty next to the fresh leaves, so if you only have dried, use it sparingly and let the sauce rest so the flavor can soften into the yogurt.
Mint is the opposite. Dried mint is a classic in many yogurt sauces and gives a deeper, more savory flavor than fresh. About 1 teaspoon of dried mint can stand in for 1 tablespoon of chopped fresh mint. Rub it between your fingers as you add it to wake up the aroma.
What the evidence says
For a sauce like this, the useful facts are about food safety rather than health claims. Cucumber goes into tzatziki raw, so wash it well. The FDA advises washing all produce under running water, scrubbing firm items such as cucumbers with a clean brush, and drying them with a clean towel. It does not recommend soap or produce washes.
Tzatziki is a perishable dairy dish. USDA food safety guidance says leftovers should go back in the fridge within 2 hours, or within 1 hour when it is hotter than 32 °C (90 °F), and that they keep for 3 to 4 days in a fridge at 4 °C (40 °F) or below. Milk is one of the major food allergens listed by the FDA, so tell guests what is in the bowl.
Questions people ask
Is traditional Greek tzatziki made with dill or mint?
Both appear in Greek kitchens, and many families use no herb at all. Dill is the one most often linked with Greece, while mint is common in related sauces such as Turkish cacık and Cypriot talattouri.
Can I use regular yogurt instead of strained yogurt?
Yes, but strain it first. Line a sieve with a clean cloth, add the yogurt and leave it in the fridge for 2 to 3 hours until it is thick.
How long does homemade tzatziki last?
Keep it covered in the fridge and eat it within 3 to 4 days. It tastes best on the first and second day, before the garlic becomes too sharp.
Sources
- Selecting and Serving Produce Safely — U.S. Food and Drug Administration
- Leftovers and Food Safety — USDA Food Safety and Inspection Service
- Food Allergies: What You Need to Know — U.S. Food and Drug Administration
This article is for general information only and is not medical advice. Herbs can interact with medicines and health conditions. Talk to a doctor or pharmacist before trying a herbal remedy, especially if you are pregnant, breastfeeding, giving it to a child, or taking any medication.
