Dill

Dill is available in weed and seed, both fresh and dried. Store dried seeds and leaves in a cool, dry, dark place away from heat, light and moisture. Leaves will keep for six months. Seeds will keep indefinitely.

Fresh leaves can be kept in a plastic bag in the refrigerator or chop finely and mix with one tablespoon of water and freeze in ice cube trays. After the cubes are frozen, place in plastic zip-lock freezer bags and return to freezer.

Dill or dill weed is an herb that produces clusters of small flowers from which dill seed is gathered and dill weed is obtained from the thin, feathery leaves. The light aroma of dill faintly resembles licorice.

Dill weed is good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. Dill seed is used in breads, pickling, cabbage dishes, stews, rice and cooked root vegetables.

Dill has a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.