Dill is an herb with fine, feathery leaves and a sweet, aromatic flavor. It is sold fresh as sprigs or dried. Store fresh dill in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried dill, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year. Crush dried dill in the palm of the hand to release its flavor.
To chop, mince, or snip fresh dill:
Pull the feathery leaves from the stems. Gather the leaves into a compact bunch. Using a chef's knife, cut with a rocking motion until desired fineness is reached. Or, put the leaves in a glass measuring cup or deep bowl and snip with kitchen scissors.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, epazote, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.