Dill
Anethum graveolens · Herb
1 varietyTop 10 pairings
Dill is a feathery herb whose thread-fine blue-green fronds have a sweet, grassy scent of anise and citrus. Its leaves, added raw or at the last moment, go into gravlax and tzatziki; its warmer, caraway-like seed flavours pickles.
Picking a good onedrag
Just cut, fronds standingLimp, yellowing, slimy
Shop freshEveryday bestThe all-rounder: soured-cream sauces, soups, salads, brine.
Frond colourGreen, a few tips going pale
The bunchSoft, but the heads still lift
Cut stemsCut ends drying brown, stems stiff
Smell when bruisedSmells once you rub a frond
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
95-100%
Humidity
Perforated bag, not sealed
Airflow