There's nothing fun about coming home with arms full of groceries, ready to cook your magnificent, herb-laden feast, only to find that your parsley and dill from three days ago have melted into a yellow-brown puddle of slime. It's happened to me, more times than I want to count, and you've likely been there too (right?). So here's how to kick out the creature from the black lagoon out so you can enjoy all that green, leafy goodness. More

If I had to pick an herb for versatility, ease of use, and intensive flavor, dill would win hands-down. (Sure, you could say parsley, but how many ingredients does parsley actually go with rather than just gussy up?) And as spring has hit in earnest, I've been revisiting the herb these past few weeks to give it all the love I can. More

It's a quirk of edible herbs that they often taste little like their seeds. Dill is one of these, and one of the most recognizable herbs to boot. My inner Slav loves all things dill, which is why I was surprised to realize I haven't had much experience with dill seeds. Looking around, it seemed I wasn't alone in my neglect. But while it lacks the bright, lemony shot of heaven that is dill weed, it's a surprisingly versatile background player in recipes spanning cultures and diets. More