Dill

Dill is identified by its light, feathery and bright green leaves. The stems should be small and slender. Fresh dill will have a pungent “dill” aroma. Quality dill will have a high leaf to stem ratio.

Storage
» Store in the coldest area of the walk-in cooler. Kitchen heat will cause dill to yellow, wilt and lose its flavor.
» Store in the original container.
» Do not stack heavy objects on top of cases to limit the potential of crushing.
» Keep away from drafts from the cooler fan. Exposed dill is highly susceptible to dehydration.
» Dill is moderately susceptible to ethylene gas damage. Store away from ethylene producing fruits where possible.
» Ethylene damage will appear as yellowing and accelerated decay.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Dill has a shelf life of 2-3 days. Plan to rotate frequently and purchase for immediate needs.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Limit the time the product is out of refrigeration, do not allow the unused product to reach room temperature.

Preparation
» Use the leaves and not the thick stems
» Dill is often field packed and needs to be washed before use
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.