Keep Dill dry until ready to use. If it becomes wilted, you can put the stems in a glass of water and cover with a bag. Baby Dill will keep refrigerated for up to a week and it can be frozen and kept for up to 2 months.

Dill is most often used fresh, but it is also used in its dried, or dehydrated, form. It may be used in fresh or cooked preparations, or as a garnish. It is often paired with fish, especially salmon, and in cream or wine-based sauces. Pair Baby Dill with yogurt, soft cheeses or cream, cucumbers, lentils, tomatoes, dried fruit, seafood, poultry, and beans. Use it as a salad herb or in pasta dishes with smoked fish or caviar, or in barley, quinoa, couscous or bulgur wheat dishes. In Greek, Turkish and Slavic cuisine the herb is paired with chicken, spinach, mushrooms and lamb. In Germany it is paired with eggs, cheese and potatoes.

Dill is a great source of vitamins A and C and a good source of manganese, iron and folate. The herb also contains calcium, riboflavin, niacin and potassium and trace amounts of vitamin B6, dietary fiber, magnesium, phosphorus, zinc and copper. Its medicinal properties are due to the presence of monoterpene compounds, flavonoids, volatile oils and amino acids. Dill has also demonstrated anti-bacterial properties.