Dill leaves are leafy and fernlike with sweet and soft taste.
Dill seeds are light-brown and oval with one flat side. The other side is rigid. The seeds have a citrusy and bitter flavor.
Leaves of fresh dill should be green and feathery. Choose dill that has hardy stems. Avoid stems and leaves that are wilting or yellowing.
Just before use, rinse dill under cool stream of water and gently shake dry or pat with paper towel to remove water. Dill can be pulled apart, snipped with clean kitchen scissors, or chopped to add to dishes.
Always store fresh dill in the refrigerator. You can either wrap it in a damp paper towel and placed in a plastic bag, or store it with the stems in glass of water (like cut flowers). Dill kept this way will only last about two days.
Fresh dill can be frozen (chopped or whole) and stored in a freezer-proof container. Dill can also be frozen in ice cube trays covered in water and frozen.
Dill seeds can be dried and stored for up to six months if kept in a glass airtight container in a cool, dark loacation.
The name dill is derived from a Norwegian word that means "to soothe."
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Serving Size |
1 tbsp, fresh |
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Nutrients |
Amount |
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Total Calories |
0 |
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Protein |
0g |
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Carbohydrates |
0g |
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Dietary Fiber |
0g |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Cholesterol |
0mg |
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Sodium |
1mg |
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Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
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