Dill is a soft, feathery herb with an aniseed-like flavour. Its leaves resemble fennel, though they are blue-green in colour, compared to the fennel’s yellow-green. Dill is often paired with fish and also goes well with a number of different vegetables. It’s available all year round and is used in salads, sauces and as a garnish.
To Buy
Look for fresh-looking dill with blue-green coloured leaves. The leaves shouldn’t have any yellow tinges.
To Store
Wrap dill in damp paper towels then store in a plastic bag in the fridge for up to 1 week.
To Prepare
Wash dill then chop as desired. Sprigs can be used as garnishes.
Dill is not usually used in sufficiently large quanities to supply significant levels of nutrients.
| Quantity per serve (2g) | Quantity per 100g | |
|---|---|---|
| Energy | 2kJ | 110kJ |
| Protein | 0.0g | 3.7g |
| Fat, total | 0.0g | 0.8g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 0.0g | 0.9g |
| -sugars | 0.0g | 0.8g |
| Sodium | 1mg | 26mg |
| Dietary fibre | 0.0g | 2.5g |
| Potassium | 15mg | 750mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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