A tangy addition to pickles, salad dressings and fish dishes, fresh dill is available at markets during the summer and early autumn, while dried dill is available throughout the year.
How to select and store
Whenever possible, choose fresh dill over dried—the herb’s delicate, fragrant flavour is at its best when fresh. The leaves of fresh dill should be feathery and green in colour. Dill leaves that are a little wilted are fine, as they usually droop soon after being picked.
Even though dried herbs and spices are widely available in supermarkets, explore the local spice and ethnic stores in your area; such stores feature an expansive selection of dried herbs and spices superior in quality and freshness to those offered in regular markets. As with other dried herbs, try to select organically grown dill seeds to assure that the spice has not been irradiated.
Fresh dill should always be stored in the refrigerator, either wrapped in a damp paper towel or with its stems placed in a container of water. Since the herb is very fragile, even properly stored dill will only stay fresh for about two days. Dill can also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the dill leaves in ice cube trays covered with water or stock.
Dried dill seeds should be stored in a tightly-sealed glass container in a cool, dry and dark place. Stored properly, they will keep fresh for about six months.
Tips for cooking with dill: