Dill

 Native to the Mediterranean basin, dill has been cultivated since ancient times. It was a symbol of joy and pleasure in Ancient Rome. There are references to dill in old Egyptian writings as well as in the Bible. In the Middle-Ages, dill was prized for its medicinal antiseptic and antispasmodic properties.

Dill’s sweet and spicy scent is similar to that of fennel for which it is often mistaken. It is widely used to cook just about any fish and has become indispensable in the production of dill pickles.

Culinary tips and advice

• Dill seeds are used to flavour vinegars, soups, marinades, sauces and salads.
• Dill is excellent with fresh or smoked salmon and herring.
• Avoid boiling dill leaves because they will lose all their flavour. Add to recipes at the last minute.
• Dill pairs well with tomatoes, celeriac, beets, cucumbers, crème fraîche, cream cheese, white sauces, stews and seafood.

For delicious recipes featuring dill, click on metro.ca.

Storage Life
Fresh dill is highly perishable and will not keep for more than a few days. Place stems in a small container of water, wrap the leaves in paper towels and store in the warmest area of your fridge. Drying dill will provide better results than freezing. Store dried dill in an air-tight opaque container, in a cool, dry environment.