Availability

• Available all year round in the grocery store, although it's peak season is summer.

Purchasing

• 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.

Storage

• 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.

Preparation

• 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.

Pairs Well With

• Cucumber, cottage cheese, potatoes, rice, vegetables, fish, eggs, salad

Recipes

Fettuccine with Smoked Salmon and Asparagus
Lemon Dill Fish
KRAFT Easy Salmon & Dill Party Dip
20-Minute Skillet Salmon