Herbs · Dill
How to pick fresh Dill
Fresh dill smells sharp the moment you bring it close
How to pick
Look for fine feathery fronds in a vivid green, with stems still firm and upright. The bunch should release a clean caraway-anise-citrus aroma when you bring it close — no need to crush a frond. Frond tips should be fine and distinct, not fused or matted into a wet clump. Younger top fronds are more aromatic than the bottom of the bunch.
Red flags
- Yellowing fronds or pale-bleached patches
- Matted, wet clumps where fronds have fused
- Slimy or blackening stem base
- Ammonia or fermented smell at the stem base — bacterial rot, not just age
How to store
Trim stem ends, stand in a glass of water, loose bag over the top, refrigerate. Use within 1–2 weeks; volatile oils dissipate rapidly once cut. For longer storage, chop and freeze in oil or water in ice-cube trays.
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Picking, storage, and freshness guidance is drawn from peer-reviewed postharvest research and agricultural extension sources. The sources are named in the app.