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Dill is best stored in the refrigerator wrapped in dampened paper towels. Do not wash dill before storing to maintain freshness, instead, rinse and dry right before use.
Dill can also be frozen whole in an airtight container.
Fresh Dill leaves are very delicate, so even those that are slightly wilted are still good to use as long as they are still green and not slimy.
Dill can be used to add tanginess to recipes including pickled vegetables, salad dressings, and seafood.
A great way to use Dill is to make the popular Greek sauce, Tzatziki. Combine fresh chopped Dill leaves with plain yogurt, sour cream, finely diced cucumber, minced garlic, and lemon juice. Season with salt and pepper and serve as a dip for fresh vegetables or warm pita bread, or alongside grilled chicken, steak, or lamb.
Dill also pairs well with eggs, so try adding some fresh leaves to your favorite egg salad or quiche recipe.
Dill is a good source of calcium, iron, and magnesium; studies have shown that Dill may even help prevent bone loss (9)
Medicinally, fresh Dill leaves have been used as a home remedy to sooth stomachaches. The fronds contain a compound called limonene, which can actually kill harmful gastrointestinal bacteria (2)
Dill is native to Europe, specifically the Mediterranean, so it is very common in Greek recipes (1)