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Dill has a strong anise-parsley-celery flavor, while baby dill is more subtle and used by chefs in a wider variety of dishes. Use dill with fish, vegetables, soups & salads, while the crowns are traditionally used for pickles.

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Fish, vegetables, soups & salads. Crown is used for pickles.


In general, herbs should be fresh looking, crisp and brightly-colored. Leaves will vary in color from green to reddish-purple.


Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.


Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.


Herbs will not ripen further after harvest.

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