General Information

A delicate herb with very fine leaves often used in Eastern European cuisines, dill compliments potatoes, mushrooms, soups, eggs, fish, and pickles. Dill's green leaves are wispy and fernlike and have a soft, sweet taste.  Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.

Storing & Cooking Information

Handling: Use scissors to mince dill to retain the flavor. A knife squeezes out more juices.

Storing: Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Since it is very fragile, even if stored properly, dill will only keep fresh for about two days. Dill can be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the dill leaves in ice cube trays covered with water or stock that can be added when preparing soups or stews.

Freezing: Dill can be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the dill leaves in ice cube trays covered with water or stock that can be added when preparing soups or stews.