Micro dill
Anethum graveolens · Herb
Top 10 pairings
Micro dill is dill (Anethum graveolens) harvested at the seedling stage — a tiny, intensely fragrant microgreen cut roughly one to three weeks after sowing, once the first feathery true leaves have unfurled above the seed-leaves. Concentrated and clean-tasting, it carries the same fresh, sweet-grassy, anise-citrus aroma as mature dill but in a delicate, tender form used raw as a garnish on fish, eggs, soups and salads.
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
These cues are Dill's, and hold across its varieties; where this one differs, its own page says so.
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
95-100%
Humidity
Perforated bag, not sealed
Airflow