fresh dill

fresh dill is one of those kitchen herbs people reach for when a dish needs a green, sharp finish rather than more salt or sauce. By our assessment, its strength is obvious: it gives soups, potatoes, fish, pickles, and salads a very specific herbal lift that dried dill usually cannot quite match. The catch is also obvious, because it is fragile, short-lived, and can take over a dish if used carelessly. In practice it brings a light anise-like smell and a feathery texture that disappears fast once it hits heat. It belongs to the everyday cooking aisle, not the fancy one, and it is at its best when a recipe wants a fresh herb rather than a cooked-down flavour. People who cook often and like a bright herb finish will make use of it; someone wanting something that keeps for ages will not. fresh dill is simple, but it needs to be used while it still looks alive.