Dill is a member of the parsley family. The name comes from the old Norse word “dylla” meaning to soothe or lull. Dill contains carvone, a chemical that is thought to calm and aid digestion. Romans considered it good luck and a tonic. The feathery leaves, flowers and seeds are all edible.
Storage: Store in a plastic bag or upright in a glass of cool water in the fridge.
Preparation: Wash fresh dill by holding the stems and swishing the leaves around in a basin of water. The flavor greatly diminishes as dill cooks so add it at the last minute for maximum flavor and aroma. Dill is a refreshing addition to pasta, green and potato salads. Try making a quick dill butter by adding minced dill to softened butter. Serve with broiled or grilled seafood or on your favorite bread.
