Dill

Great For - omelets, salad dressing, dill pickles

A relative of fennel, dill (or dill weed) is native to southern Russia, western Asia and the eastern Mediterranean region.
Dill has a fragrant anise and lemon aroma and is an excellent companion to fish and seafood dishes. It is a noted herb in the cuisines of Scandinavia, Russia, Central Europe and North Africa.
Dill is a good source of iron, manganese and calcium as well as dietary fibre and antioxidants.

Selecting - When choosing dill, look for a bright coloured bunch that looks crisp and fresh. Dill is prone to wilting after being cut but this should not affect flavour unless severe.

Storing - Dill is a delicate herb and should be used quickly however it may be stored in an airtight container or bag in the refrigerator for a few days. Alternatively you can trim the leaves from the stem and these can often be stored successfully in a small, airtight container for up to two weeks. For longer term storage, freezing is an option.