Pickling Dill
"Dill for Pickling"
Pickling Dill is dill designated for the pickling market type. Its botanical name is Anethum graveolens.
Also known as
(No data)
Botanical name
Anethum graveolens
Product Details
PLU Code
4893
4-digit conventional code
Category
Herbs
Dill › All Sizes
Origin
Northern Africa, Chad, Iran, Arabian Peninsula
Temperature
0°C (32°F)
Shelf Life
up to 2 weeks
Status
Approved
About Pickling Dill
Dill is an aromatic herb used in cooking. Dill leaf products, pickling-stage products and dill seeds are distinct product forms.
Nutrition Information
A verified nutrition profile matching this product identity, edible part and processing form is not established. No other food, species, maturity or processing form is substituted.
Storage & Handling
Commercial storage guidance for chervil, coriander (cilantro, Chinese parsley), dill and savory. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
95-100%
Packaging
Breathable bags or containers to prevent moisture buildup
Shelf Life
up to 2 weeks
Storage Notes: Herbs are highly susceptible to ethylene, which causes yellowing and leaf drop, and need high humidity to prevent water loss. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 173-175.
Applies to: chervil, coriander (cilantro, Chinese parsley), dill and savory.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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