24 bunches Dill aka "Hui-Xiang", "茴香" Dill has feathery deep green leaves attached to thin green stalks. It has a sweet, fresh, grassy flavor. Dill is good for garnish and salads. Dill is generally added at the end of the cooking procedure. Dill pairs well with fish, vegetable, and egg dishes. Dill is available year-round. Handling Tip Selection Dill has a uniform green color with no signs of wilting or yellowing. The cut end of the stalk is moist and bright green. Storage Dill should be stored at 32°F (0°C) with a relative humidity of more than ninety-five percent and no mist. The typical shelf life is two to three weeks. Dill is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low level of ethylene. Dill is not sensitive to chilling injury but is sensitive to freezing injury. The freezing point for dill is 30.7°F (-0.7°C) should be avoided. Freezing injury symptoms include darkened leaves and water-soaked areas.
