It’s not too late to get in the last of your canning and pickling. Dill is still available at the markets.
Here are some interesting facts about dill:
- Dill grows about 3 feet tall and grows just about anywhere, as long as there is sunlight.
- A member of the parsley family, it’s often mistaken for fennel because of its feathery, light green leaves.
- It takes over 10,000 dill seeds to make an ounce —those are some tiny seeds!
- Dill pickles are three times more popular than sweet pickles.
- The average American will eat about 8.5 lbs of pickles a year.
- Dill contains vitamin A and traces of vitamin C, calcium, magnesium, and iron.
How to Select: You will find whole dill at the farmers market with the leaves, seeds, and stalk still intact. Once picked, dill wilts quickly, but that does not affect the taste. The color of the leaves will be shades of yellow to light green. Dried or fresh, there is really no distinction in taste.
How To Store: It will last up to a week in the crisper of the fridge. Or, trim the stems, place them in a glass of water, and place a plastic bag over the top before placing the dill in the refrigerator. If the dill becomes wilted it will not affect the taste. You can store dill in the freezer for up to two months, but it will discolor.
RECIPES: Yogurt Dill Dressing, Creamy Cucumber Dill Dressing, Lemon Dill Hummus, Dill Compound Butter, Smoked Salmon and Dill Fritatta
