Description

An aromatic plant native to the Mediterranean basin and western Asia , dill is related to and resembles fennel, with which it is often confused. Dill has been used as a seasoning for centuries. The plant can grow to 2 feet in height.

Uses

All parts, except the roots are used. Most everyone is familiar with the fresh seed heads used to flavor dill pickles. Dry dill seed is commonly found in jars in markets and is used to flavor everything from breads to soups, flavor dips, salads and fish.

Pack Sizes

Buying

When buying fresh dill, don't worry if the leaves are wilted, as they droop very quickly.

Nutritional Information

Preparing                             

Rinse well and dry. Chop dill into fine pieces.

Serving Ideas

Dill seed is perfect for seasoning vinegar soups, pickles, marinades, cold sauces and salads.  It is excellent for pickling fish , particular salmon and herring. Its subtle tasting leaves (dill weed) should not be boiled, even when dried, as they will lose their flavor. Add them at the end of the cooking process.

Storing

Fresh dill can be kept for only about 2 days. Place the stems in a bowl of water, or wrap the leaves in piece of damp paper towel and store them in the refrigerator. To optimize flavor, freeze fresh dill rather than drying it.

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