How to clean and chop fresh dill
Fresh dill, an aromatic plant native to Mediterranean and West Asian regions, is an excellent seasoning used in a variety of recipes. However, cleaning and chopping dill weeds can be a pain; worry no more for I will show you how to clean and chop fresh dill in minutes.
Dill is a 2’ high plant of which all parts other than the roots can be used for cooking. Dry dill seeds are used in breads, soups, dips, etc., fresh seed heads are used to flavor pickles, hard stems are used in vegetable stock, and fresh or dried dill weeds or leaves are one of the most aromatic herbs.
• To chop fresh dill weeds first separate the small stems with leafy tops from the hard lower stems. The lower stem of the dill can be very woody; hence it is important that you don’t include any part of it in your chopped fresh dill. To separate the hard stem from the leaves, hold a single stem with one hand and pull the soft stem with leaves from the other.
• Cleaning dill leaves after chopping is practically impossible; do the cleaning now. For this place the dill leaves in a bowl full of water and just swirl the leaves around, this should remove all the dirt and mud out of the leaves. Alternately you can hold the dill leaves under running tap water and allow all the dirt and mud to just wash away.
• Once cleaned, pat dry the dill leaves and wrap in a kitchen towel and store in a refrigerator. Dill weeds stored this way will stay fresh for up to 2 days.
• When required remove the dill leaves from the refrigerator, pat dry and line them on a chopping board. Now holding the soft stems with one had just slice through the dill leaves making a back and forth action with your knife. Remember sharper the knife easier it is to chop the dill.
• If your recipe needs the dill to be finely chopped, just gather all the chopped leaves in a heap and run your knife through this heap. Repeat till the dill is chopped to desired fineness.
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