Dill is a uniquely flavored herb that orginiated in Eastern Europe. It tastes best when used fresh, as the flavor is lost when the herb is dried. One of the most common uses for dill is to flavor pickles (like the Real Pickles you can order as an add-on!). (Read more about dill on Wikipedia.)
Storage Tips
If you need to store fresh herbs, trim the stems then place them into a jar with about an inch of water in the bottom. If you need to refrigerate the herbs, place a plastic bag over the herbs/jar and then refrigerate.
You can also freeze dill in a plastic bag for up to 6 months. Be sure to store the herb whole since chopping the leaves will lose the flavor.
Nutrition
Dill is a good source of vitamin A, vitamin C, folate, calcium, iron, and manganese. (See more dill nutrition facts on Self.com.)
Seasonality
Apr, May, Jun, Jul, Aug, Sep,
Recipes
10 Easy Ways to Preserve Herbs
3 Bean Salad with Dill
Bacon-Wrapped Potatoes With Creamy Dill Sauce
Basmati Rice with Sweet Onions and Summer Herbs
Black Barley, Fennel and Radish Salad
Bulgur and Kale Casserole with Yogurt Topping
Cabbage Soup with Butternut Squash
Cabbage with Tomatoes, Bulgur and Chickpeas
Chickpea and Cucumber Salad With Hummus
Collard Rolls with Lemon Dill Sauce
Cucumber and Red Onion Salad
Cucumber Fennel Salad
End of Summer Vegetable Soup
Fennel, Kale and Rice Gratin
Feta Dip with Watermelon Radishes
Garlic-Dill Salmon
Greek-Style Kohlrabi Pie with Feta and Dill
Green Herb Hummus
Kitchen Scrap Vegetable Broth
Lemony Zucchini and Bean Pasta Salad
Marinated Zucchini Salad
Matzo Ball Soup
Mediterranean Beet and Yogurt Salad
Potato and Radish Salad with Mustard-Dill Vinaigrette
Quick and Easy Pickles
Quick Pickled Watermelon Radishes
Red Cabbage and Avocado Salad
Rustic Vegetable-Beet Soup
Shrimp with Fennel, Dill, and Feta
Slightly Sweet Dill Refrigerator Pickles
Stewed Greens with Tomatoes and Mint
Straight-Up Kosher Dill Pickles
Succulent Halibut with Dill and Tangerine
Summer Vegetable Stir-Fry
Toasted Farro Salad with Roasted Leeks and Root Vegetables
Tomato, Spelt and Herb Salad
Zucchini “Carpaccio” with Feta, Walnuts & Dill