Dill Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Anethum graveolens
Fish, vegetables, soups & salads. Crown is used for pickles.
In general, herbs should be fresh looking, crisp and brightly-colored.
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.
Dill is very low in Saturated Fat and Cholesterol. It's also a good source of Dietary Fiber, Niacin, Phosphorus, Zinc and Copper, and a great source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese
Amount per serving
Good-quality zucchini should be firm, smooth-skinned and small in size. The surface will shiny and dark-green in color.
Avoid product that is soft, (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013