Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I have some fresh dill. How can the 'leaves' be easily separated from the 'stalks'? Should they be separated (I think so, but what do I know)?

share|improve this question
up vote 4 down vote accepted

Let's assume you just want a little flavor added to a potato salad without too much texture.

  • After swirling the stalks under water and shaking off excess drops, pat with kitchen paper or cloth (doesn't bruise easily).
  • Pluck off small clumps of the hairy leaves from the tougher stalk; this is completely subjective as to how much stalk needs to be eliminated.
  • Chop. The more stalk is removed, the courser/longer the chopping in general is—up to a cm long. Also, the more dill is added to recipe, the finer it should be chopped (avoid the feeling of eating grass).

if a good deal is used, then stir into the mayonnaise first; if it is just of a garnish quantity, then sprinkle on top of mixed pot salad.

share|improve this answer
So, the trick is to pluck. Thanks. – BaffledCook Aug 14 '11 at 8:36

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.