This delicate herb is unmistakable in look and flavour. It's feathery leaves and tangy pungent flavour are unique and best known for use with fish and dill pickles.
Available all year round in the grocery store, although it's peak season is summer.
Look for bright green leaves with no yellow or black discolouration.
Due to the delicate nature of the leaves, they may seem droopy, even when fresh.
Refrigerate: Wrap leaves in damp paper towel and plastic, then refrigerate for up to 2 days.
Freeze: Finely chop and freeze in ice cube trays with a little water. Simply add dill ice cube to cooked dishes when needed. Once frozen store in freezer bags.
To Dry: Spread leaves in a shaded, well ventilated area for 3 to 5 days, until they are dry and crisp. Or, spread out on paper towels and microwave on HIGH for 2 minutes. If leaves turn black when drying, discard.
Store dried herbs in a cool dark place, in an airtight container.
Wash fresh dill under cold water, shake off excess water and pat dry.
Finely chop leaves and stem to add to your favourite dish. Kitchen scissors are great for chopping herbs.
To preserve dill's extremely delicate flavour add to hot dishes during the last few minutes of cooking.
Whole stalks with seeds still attached are often use for pickling vegetables and cucumbers.