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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.

Scientific Binomial Name: Anethum graveolens

SELECTION INFORMATION
Usage

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

Selection

In general, herbs should be fresh looking, crisp and brightly-colored.

Avoid

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.

Storage

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

Ripening

Herbs will not ripen further after harvest.

  • Nutritional Information
  • 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

    Calories :97Calories from Fat :
    Total Fat0.7
    Cholesterol0%
    Sodium 28%
    Total Carbohydrate23.38%
    Dietary Fiber10.4%
    Sugars 11.2%
    Protein 2.2%
    Vitamin A1272%
    Vitamin C30%
    Calcium 12 %
    Iron 1.6%

  • Tips & Trivia
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