Dill (Anethum graveolens), a member of the celery family, is a bright, grassy herb with hints of citrus, anise, and caraway and is common in eastern European cuisine. It is also referred to as “dill weed”
It has long, slender, fern-like aromatic leaves, similar to fennel leaves. Aside from fresh, the seeds (or fruits) are sold as a spice and famously known as an ingredient in pickling marinades.
Dill is a perfect, bright accompaniment to soups, egg dishes, fish, chicken, vegetables, or anything with a light sauce. It is common to see dill in cold, bound deli salads.
The recommended optimum storage temperature is 32° – 40°F. Their leaves are delicate, you don’t want to allow them to freeze, but keep them as cold as possible. Keep them covered, they are susceptible to wilting when allowed to dehydrate. With the exception of oregano and basil, we recommend you store all herbs in the coldest part of your cooler. The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. Download our PDF for more cooler storage hints.
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