Fresh Dill

Fresh Dills are low in calories, yet a good source of many essential nutrients, including vitamin C, magnesium, and vitamin A.

Packed with flavonoids, which have been shown to help reduce the risk of heart disease and stroke. In terms of vitamins, dill is particularly high in vitamin A, vitamin C, folate, and riboflavin.

It is also a good source of minerals like calcium, potassium, magnesium, manganese, and phosphorus.

In addition to having high nutritional value, dills contain flavonoids and monoterpenes, two compounds that are known to have antioxidant properties.

To keep fresh herbs lasting 1–3 weeks, treat tender herbs (cilantro, parsley) like bouquets, placing stems in a jar of water covered by a plastic bag in the fridge.

Store woody herbs (rosemary, thyme) wrapped in slightly damp paper towels inside a sealed bag in the crisper drawer.