Dill 1 Dill 2 Dill 3 Dill 4
The dill story, or mere dil ki kahani

OK people, it might not look like a lot but I have decided to tell you all about my eureka moment. Well, to be honest, it wasn't a bolt out of the blue moment but an experiment which worked and could possibly be useful for you all. I promise you that I will add recipes to this story when we get back to Toronto.

First off, the eureka moment involved developing a process that keeps the herb dill (also called dill weed) fresh in the fridge for about two weeks and possibly more. The subtitle "mere dil ki kahani" is a transliteratory pun. In Hindi and Urdu, the word "dil" means heart and "kahani" means story. So, here is the story. Really, it is a story involving a herb, not my heart.

I love dill but have always found it hard to keep it fresh in the refrigerator for more than a few days. It either wilts or rots. So, a very fussy herb indeed. Being a botanist, I knew why plants wilt. Quite simply, when they don't get much water, plants wilt. I also knew that excess moisture on the leaves makes them rot. So, at the heart of developing this process was the idea that if only I could have a lot of water inside the plant and have the leaf surfaces as dry as possible, I ought to slow down the wilt and rot. So, here are the steps to achieve this.

The first thing to do is to buy a good bunch of dill. Then, remove the obviously yellow or rotted parts. Do not pick the leaves from the shoots. Leave them intact. In the next step, wash the herb. Next, place the washed shoots in a container with water in a way that the base of the shoots is well in the water. Leave the dill for a day or two in water. The shoots take up water and become a bit turgid. Add water so that the base of shoots is always in water.

Last step, remove the shoots from water, cut off the part which was inserted in water and voila! At this satge, the dill sprigs are turgid and there's no water on their surfaces. Wipe off any remaining water for the bases of the sprigs. Lastly, put the sprigs in a plastic bag but don't close the bag fully, as shown. A bag works better than any other container.

Dill processed this way keeps fresh in the refregirator for two weeks. I tried the procedure a couple of times. It works but try it yourself and see! The procdure also works for cilantro, another fussy herb. Let me know if the method works for you!

Recipes to be added.

All the best in 2011



Dill 5
Dill 6
Dill 7
Dill 8

Images: T. A. Dickinson.



text and images on this site copyright © 2008, 2009, 2010 M. Shaik, T. A. Dickinson, A. K. Dickinson, and (or) J. S. Dickinson
posted by tim dot dickinson at utoronto dot ca on 31-Dec-2009

Credits: vector graphics, Inkscape 0.47; video editing, Avidemux 2.5.2 and VirtualDub 1.9.8; video format conversion, Emicsoft FLV converter for Mac 3.1.16; html editing, Adobe Dreamweaver CS4. Photographs taken with a FUJIFILM FinePix S3100, OLYMPUS FE330, and a Samsung ST70, and organized using Picasa 3.

Adam John TAD 2010 MS 2010