Dill is a green, fine leafy plant. It's generally not used in most cooking, although, it still has its place in the kitchen.

Dill is usually sold in a bunch, with or without its roots and is relatively inexpensive. Use dill to give punch to a salad, as well as, to garnish/decorate a plate or platter.

Dill often goes great with lettuce salads, but you can still use it to liven up a drabby, yet simple tomato salad. Dill and tomatoes go well together.

To use dill, soak it in a bowl filled with cold water, for a few minutes and then rinse it under running water. Fine sand and soil particles usually accumulate near the stems that rinsing alone may not remove entirely, so it's best to soak it for a few minutes to loosen them.

I store my dill, as is. I don't wash it before storing it in a plastic bag. I simply wrap it in a few paper towels and then place it in a plastic zipper bag. Dill, if stored properly can last about a week or so. When I need a bit of dill, I remove a few stems and then I wash them as previously mentioned. I avoid washing dill before storing it, because the excess moisture will turn the dill mushy in a matter of a few days.

To use dill, I usually tear off sections of the leaves and then chop them up accordingly. I sometimes include some of the stems, provided that they too have also been finely chopped; they don't disintegrate when cooked.

Sprigs of dill can be used as garnishes/decorations provided they are washed and dried well. I place sprigs of dill around tomato rosettes, olives, or cucumber slices, instead of parsley. I even combine parsley and dill when decorating a potato salad, just for the fun of it - a change. There's nothing wrong in trying something new to add variety to the "same old".

I also freeze dill by drying and washing it well and then I either place it flat on a cookie sheet and then when frozen place in a plastic zipper bag, or I roughly chop it and then place in a freezer bag.