Dill, an herb from the family celery from Eurasia, is the unique flavor in pickles and many dips and dressings. The feathery leaves and mature seeds and seed heads are all similar in flavor and used interchangeable in most recipes.
Estimated Picking Dates: July to mid September
*Deluxe share item only
Cleaning/Preparing: Wash dill before use, but NOT before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water immediately before use. Let drip dry in colander.
Blanch dill heads in boiling water for 1 minute and cool in ice water immediately before use when using to make pickles.
Storage: Treat your fresh herbs like a bouquet of flowers or a fresh corsage. Dill is more sturdy than other herbs, better longevity and takes more abuse. I usually just put it in a loosely tide grocery bag in the fridge.
Bouquet Method: Trim ends and place in a glass of cold water. Keep on kitchen counter at room temperature. Change water if it clouds.
Fresh Corsage Method: Wrap in a damp towel and store in a sealed plastic bag or container in the fridge. Refrigerated basil should last about 4 days.
Dry Corsage Method: If you do not anticipate using your basil in the next 4 days, dry the herb by hanging it upside down from a kitchen cabinet handle for about a week or lay it out in a single layer on a paper/towel out of the way for a week. Then seal in the plastic container.
Freeze: freeze heads of dill in plastic zip top freezer bag.
Preparing: Use more fresh and dried in a recipe.
Featured Recipe: Rhonda's Refrigerator Dills
Other common uses: dressings, marinades, veggie or chip dips, and pickling.
Substitutes: Each herb is its own unique flavor and cannot be substituted exactly. In my opinion, nothing tastes like dill. You could try dried celery seed in a pinch. Dill leaves and seeds can be substituted for each other. Texture, not flavor, is the difference between the dill seeds and leaves.
*Deluxe share item only
Cleaning/Preparing: Wash dill before use, but NOT before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water immediately before use. Let drip dry in colander.
Blanch dill heads in boiling water for 1 minute and cool in ice water immediately before use when using to make pickles.
Storage: Treat your fresh herbs like a bouquet of flowers or a fresh corsage. Dill is more sturdy than other herbs, better longevity and takes more abuse. I usually just put it in a loosely tide grocery bag in the fridge.
Bouquet Method: Trim ends and place in a glass of cold water. Keep on kitchen counter at room temperature. Change water if it clouds.
Fresh Corsage Method: Wrap in a damp towel and store in a sealed plastic bag or container in the fridge. Refrigerated basil should last about 4 days.
Dry Corsage Method: If you do not anticipate using your basil in the next 4 days, dry the herb by hanging it upside down from a kitchen cabinet handle for about a week or lay it out in a single layer on a paper/towel out of the way for a week. Then seal in the plastic container.
Freeze: freeze heads of dill in plastic zip top freezer bag.
Preparing: Use more fresh and dried in a recipe.
Featured Recipe: Rhonda's Refrigerator Dills
Other common uses: dressings, marinades, veggie or chip dips, and pickling.
Substitutes: Each herb is its own unique flavor and cannot be substituted exactly. In my opinion, nothing tastes like dill. You could try dried celery seed in a pinch. Dill leaves and seeds can be substituted for each other. Texture, not flavor, is the difference between the dill seeds and leaves.