What Is a Sprig of Dill?

A dill sprig is a piece of the plant Anethum graveolens, or dill weed, made from a cutting of its fine, fern-like leaves. It is a loose term for how much of the herb to use, usually in recipes.

Dill has been used since at least 3000 B.C., when it was written about in an Egyptian medical book. It is still used to treat inflammation, fever, cough, bronchitis, haemorrhoids, spasms, flatulence, lack of appetite, kidney disease, liver disease, and gallbladder disease.

Most people know that dill is used to cook and store food. Its seeds, leaves, and stems give dill pickles their distinctive flavour, and it is used in dishes all over the world. Dried dill loses its flavour quickly, so it’s better to use fresh sprigs.

Before using, dill sprigs should be washed and dried. They can be kept in the fridge wrapped in a damp towel or with the stems in a glass of water like cut flowers. Dill sprigs stay fresh for about two days in the fridge.

They can also be put in a container with no holes and frozen. When heated, they lose their flavour quickly, so they should be added to food at the last minute. Most of the time, dill sprigs are used with fish or meat, as well as in yoghurt, breads, and salads.

Misha Khatri
Misha Khatri is an emeritus professor in the University of Notre Dame's Department of Chemistry and Biochemistry. He graduated from Northern Illinois University with a BSc in Chemistry and Mathematics and a PhD in Physical Analytical Chemistry from the University of Utah.


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