Fresh Dill, Large Bunch

Fresh Dill Large Bunch is a large bunch of fresh dill – the feathery, anise-scented Scandinavian herb with a distinctive fresh, slightly sweet character. Fresh dill is a staple of Scandinavian, Eastern European and Middle Eastern cooking. As a result, it appears with smoked salmon, gravadlax, cucumbers, beetroot, fish and seafood throughout these cuisines. Furthermore, dill is always best used raw or added at the very end – heat rapidly diminishes its delicate flavour. In particular, a large bunch gives enough to cure gravadlax and still have plenty left for cooking and garnishing.

About Fresh Dill Large Bunch

We source our fresh herbs from specialist herb growers across Britain and Europe. In particular, we select every variety for its condition, fragrance and flavour. As a result, the herbs we deliver meet a standard well above what supermarket plastic packets provide. Furthermore, large bunches give you a genuinely useful quantity. They let you use herbs generously rather than sparingly. However, the freshness of a herb makes all the difference to both flavour and aroma. In particular, herbs that have sat in cold storage for several days lose the volatile oils that carry their character. Additionally, we deliver direct from our growers so you cook with herbs at their most fragrant. A short supply chain from field to kitchen makes all the difference. That is why Fresh Dill Large Bunch from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Fresh Dill Large Bunch From Us

Using fresh herbs generously transforms cooking. In contrast to dried herbs, fresh varieties carry volatile aromatic oils. These deliver fragrance, flavour and visual appeal simultaneously. As a result, good fresh herbs are among the highest-return ingredients in any kitchen. Furthermore, most herbs fall into two categories. Hardy herbs suit cooking. Delicate herbs are best added at the very end. However, even hardy herbs like rosemary, thyme and sage benefit from a final scattering of fresh leaves to brighten the dish. In particular, storing herbs correctly extends their life considerably. Moreover, treat soft herbs like flowers. Stand them in a little water in the fridge to keep them fresh for several extra days. Additionally, hardy herbs keep well wrapped in damp kitchen paper. That is why we always include guidance with every delivery.

How to Cook Fresh Dill Large Bunch

To get the very best from Fresh Dill Large Bunch:

• Add finely chopped at the very end of cooking or scatter whole fronds directly over the finished dish.
• Use in generous quantities when curing gravadlax – dill, salt and sugar coat the salmon completely.
• Furthermore, fresh dill makes an outstanding dressing alongside yoghurt, cucumber and garlic for tzatziki or raita.
• Additionally, combine with cream cheese and lemon for an outstanding simple spread for smoked salmon or blinis.

Perfect Pairings

Fresh Dill Large Bunch pairs beautifully with:

• Smoked salmon, gravadlax and all cured fish preparations
• Beetroot, cucumber and new potatoes as classic Scandinavian companions
• Yoghurt, cucumber and garlic in a tzatziki or Scandinavian cream dressing
• A chilled Aquavit, dry Riesling or a crisp Scandinavian lager alongside

Storage: Keep refrigerated. Store soft herbs like basil, coriander and parsley standing in a little water in the fridge. Cover loosely with a bag. Store hardy herbs like rosemary, thyme and sage wrapped in damp kitchen paper. Keep in a sealed bag in the fridge. Furthermore, most fresh herbs keep for 5 to 7 days when stored well. However, basil is the exception – store at room temperature as cold turns the leaves black. Delivered fresh and ready to use.

However you use it, Fresh Dill Large Bunch brings a freshness and quality to any dish that dried or older alternatives simply cannot provide. Moreover, cooking with genuinely fresh herbs and garnishes is one of the most immediate ways to raise the standard of any kitchen.