Herb Guide: Choosing, Storing and Cooking
Maximize your perishable produce with our guide to choosing, storing and using all kinds of fresh herbs.
Feathery dill leaves add a delicate yet distinctive taste to dishes. At the market, choose bunches with deep-green fronds. Some wilting is okay, as dill leaves droop quickly after being picked, but avoid bunches with wet or yellowed leaves. Wrap dill in a slightly damp paper towel and place it in a resealable plastic bag in the fridge, but note that this fragile, free-radical-fighting herb won’t stay fresh for more than a couple of days. Wash just before using.
Tip: Revive limp dill leaves (or other herbs) by trimming off the bottom of their stems and placing them in ice water for a couple of hours.
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