What is the average shelf life of dill? How long does dill last in the pantry, refrigerator, or freezer? What is the best way to store dill to increase its shelf life? Find out the answers to these questions and more below:
Shelf Life of Dill
| Pantry | Refrigerator | Freezer | |
|---|---|---|---|
| Fresh | 7 Days | 7 Days | 2-3 Years |
| Ground | 2-3 Years | - | - |
| Dried | 4-5 Years |
Dill is an herb with wonderful antioxidant properties. It is also a good source of calcium and iron. Dill can be used as a fresh herb or as a dried herb. The taste can be described as warm and slightly bitter. Dill as a fresh herb lasts for five to seven days. Beyond this time the leaves start wilting and eventually start rotting. Dried Dill which is not ground can last for one to two years. Spices never actually expire but instead lose their aroma and taste.
Purchasing Dill
While buying fresh Dill, pay attention to the color. Dill has a very lively green color. Inspect the Dill before buying. If the Dill appears to be turning yellow that means the wilting process has started and in a day or two the areas which are yellow will turn black indicating rot. Removing the rotting area leaves behind Dill that is still usable but close proximity to the rotting area means that the flavor content has been greatly reduced. Not to mention it will taste way bitterer now. Dried Dill should never be clumped together. Lift the packet and knead the spice around to see if there are any lumps. Kneading or rubbing the spice between two surfaces causes the Dill to release more aroma and oil.
Storing Dill
Fresh Dill after use should be placed in an airtight container. The container should be placed in a cool and dry area away from sunlight. If the herb is placed in a box near heat, the moisture from the plant will escape into the container drying the herb while completely ruining the taste. The moist trapped air will give off a very strong odor. Dry dill should be stored in the same manner. But, here, the lid will help to keep in the spice’s potency. Direct sunlight will again lead to the deterioration of the flavor.
How to Handle Dill
Dill can be finely chopped with a knife. Even though the aroma of the herb is mildly strong, it does not linger on utensils and cookware. Cleaning a knife used for Dill can be simply wiped down with a rag or tissue. Dried Dill can be used as is or if a fine powder is needed simply add the Dill to a passel and mortar. Crushed Dill is better for adding more flavor and absorbs easily. Dried Dill has a more aromatic presence.
Cooking With Dill
Fresh Dill is used as a garnish and does not really come under direct heat. Even in use with soups, stews, and roast the Dill is used in combination with other ingredients and doesn’t spoil under the heat of the stove. Dried Dill can be roasted to create a smokier flavor. Add the Dill to a dry frying pan and put it on the stove. The flame should never be so hot that the spice starts smoking. Continuously move the Dill around in the pan to evenly roast all of the herbs.