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DILL
Dill has a fresh, slightly tangy, aniseed flavour. It's perfect in salads, fish dishes, pickles, sauces, and soups.
Member of the carrot family (Apiaceae), like chervil, fennel, and parsley.
A staple in Scandinavian and Eastern European cooking; rich in vitamin C and manganese, and traditionally used to support digestion.
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HOW TO STORE YOUR DILL
Storage: Keep fresh in the fridge, wrapped loosely in a damp paper towel or standing in a glass of water, for up to a week.
Drying: Hang small bunches upside down in a warm, dry spot out of direct sunlight, or dry the fronds flat on a tray; store in an airtight container once fully dry.
Freezing: Chop fronds and freeze in ice cube trays with a little water or olive oil; ideal for adding to cooked dishes later.