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Dill - delicate feathery leaves are used often with fish, especially salmon, and in potato and cucumber salads. Storage: Herbs that are packaged in tubs should be kept that way in the refrigerator crisper up to one week. If buying bunches, wrap stems in damp paper towel and refrigerate in an unsealed plastic bag, or place a bouquet of herbs, stem end down, in a tall glass and fill with water until the ends are covered one inch. Cover the top of the bouquet with a plastic bag, securing it to the glass with a rubber band. Change water every two days.
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