A sprig of dill consists of the delicate, fern-like leaves of the plant Anethum graveolens, sometimes known as dill weed. It is a phrase used in recipes as a rough measurement of the herb.
In an early Egyptian medical document from at least 3000 B.C., dill was mentioned as a medicinal herb. It is still used to treat inflammation, fever, cough, bronchitis, haemorrhoids, spasms, flatulence, loss of appetite, renal illness, liver disease, and gallbladder disease.
Most people recognise dill for its culinary and preservation uses. Its seeds, leaves, and stems give dill pickles their signature flavour, and it is utilised in cuisines all over the world. Fresh dill is preferred to dried dill since dry dill quickly loses its flavour.
Before using, dill sprigs should be cleaned and dried, then stored in the refrigerator wrapped in a wet towel or with the stems submerged in a glass of water, similar to how cut flowers are stored. Dill sprigs can be refrigerated for approximately two days. Additionally, they can be frozen in an airtight container. They lose flavour quickly when heated, therefore they should be added at the very end of the cooking process. Typically, dill sprigs are used with fish or meat, as well as in yoghurt, breads, and salads.