Organic
Dill
"A touch of freshness in every dish."
Dill is a delicate yet fragrant herb with feathery leaves and a flavor often associated with pickling cucumbers, but also commonly used to add freshness to various dishes and sauces.
Also known as
Dill weed, Dilly, Shepu
Botanical name
Anethum graveolens
Product Details
PLU Code
94891
5-digit code
Category
Herbs
Dill › All Sizes
Origin
Native to the Mediterranean region and parts of Asia
Temperature
0°C (32°F)
Shelf Life
up to 2 weeks
Status
Approved
About Dill
The versatility of dill extends to both its seeds and leaves, which can be used either fresh or dried. It's a key component in numerous cuisines, especially in Nordic and Eastern European cooking.
Nutrition Information
Here are the nutrition facts for Dill:
Per 100g serving of fresh dill, the nutrition facts are as follows:
Energy 43 kilocalories,
Carbohydrates 9.5g,
Fiber 2.1g,
Protein 3.5g,
Fat 0.4g,
Sodium 36 milligrams,
Potassium 738 milligrams,
Vitamin A 554 micrograms,
Vitamin C 85 milligrams,
Calcium 176 milligrams,
Iron 6.85 milligrams, and
Vitamin K 140 milligrams.
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
Modified atmosphere, breathable packaging with high water vapor transmission rate
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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