How to choose the right dill?

Dill consists of leaves, stems and so-called “umbrellas”. All parts of this plant are used in cooking. Greens are mainly suitable for salads, used as an addition to first and second courses, and umbrellas and stems are widely used in canning food and for homemade preparations.

Before buying dill, first of all, you need to determine the purpose of its further use. Distinguishing good greens from bad is not difficult. In this case, the visual assessment method is mainly used.

Dill can be sold:

• frozen;
• fresh;
• dry.

Dry dill should not be confused with wilting greens. If it is planned to use it fresh, then the leaves that have already begun to deteriorate will radically change the taste of the dish and spoil the impression of it.

The nuances of choosing dill:

• if the dill does not have a distinct smell and the aroma is not too saturated, even when the leaves are rubbed, then such greens were grown in greenhouses, and not in the open air;
• leaves of flowering dill can not be eaten;
• young dill is not only tastier, but also healthier than old greens;
• if there are damages on the dill stalks, then such greens will deteriorate much faster.

Fading dill is not dangerous to health, but it will not differ in the desired taste and aroma. In the process of wilting, moisture from the leaves evaporates, and they gradually lose their taste and useful substances.

Recently, you can often see dill on store shelves, packaged in airtight containers or wrapped in plastic wrap. You need to check such greens as carefully as possible. Fresh dill can disguise spoiled greens. If possible, it is better to purchase it without packaging.

How to choose good dill

Owners of many shops and sellers in the market often use special formulations for spraying greens, including dill, to extend its shelf life. It is impossible to visually detect the presence of such substances. They do not cause critical harm to the body, however, before eating dill, it is imperative not only to wash it, but also to soak it in water. The liquid removes all impurities within an hour.

Signs of good dill:

• fresh leaves with no signs of wilting or drying;
• the leaves are rich green;
• yellowed edges of the leaves indicate the beginning of wilting of greenery;
• the stem of fresh dill is always elastic;
• dill leaves should not stick to each other and be wet;
• if dill is bought frozen, then its leaves should also give the impression of healthy and fresh greenery;
• greens should be dry without the slightest presence of moisture;
• dill umbrellas should be either completely dry or fresh.

What dill you shouldn’t buy:

• don’t buy dill with yellow or dark green leaves;
• buying sluggish greenery should be abandoned;
• the presence of an unpleasant odor indicates staleness of dill and the beginning of the decay process;
• the presence of dark spots, dots or dried out areas on the leaves;
• if the leaves stick to each other, then fresh dill cannot be called;
• you should not buy dill with the slightest signs of rot (most often this process begins not with the leaves, but with the stems);
• you should refuse to buy dill with signs of damage by parasites.

There are several dozen varieties of dill. Different types of greens differ in the shape of the leaves, size, color, structure of the rosette. Regardless of the variety, the requirements for dill are the same for any greenery eaten. Freshness is the main criterion for assessing its quality.