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About Me: Dill is an annual herb in the celery family. Dill is used either fresh or dried and dill seed can be used as well. The best flavour comes from fresh dill. It is a standard in pickling. It also combines well with green beans, broccoli, cabbage, carrots, cauliflower, tomatoes, parsnips, potatoes, spinach, cucumber, squash, and eggplant. Try adding it to yogurt sauces or baking it in bread.

To store: For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a reused plastic bag and refrigerate for up to 2 weeks. Alternatively, place whole stems of dry dill in an airtight container and store in the fridge.

To freeze: To freeze dill use a food processor to pulse the fresh leaves with olive oil. Use 1 tablespoon of olive oil per 1 cup of dill and add to ice cube trays to freeze. You can also easily make it into a sauce or dip and freeze it for later months.


Pane Cotto

Sarah Britton's Cucumber Nigella Salad

Roasted Beet + Radicchio Salad with Labneh

Rapini Pizza + Dill