...as I found out after having a bundle of fresh dill sitting out on the top shelf of my refrigerator for over a week, where I kept it like that to chop it up and add it fresh to salads whenever I made one:
Somehow, the dill gets into the air, and starts invading the flavor of other foods that you have in your refrigerator.
Like, it somehow gets between the corn-kernels of a cob of corn that you've been storing in the produce drawer, and the taste maintains just the littlest bit, through boiling -
And, it gets into the outermost parts of the watermelon that are exposed to the air, when you keep a watermelon in your fridge and chop the top open and scoop cold watermelon out whenever you feel like some, until the watermelon is gone -
And, it even gets into jello a bit, when you make some sugarless raspberry jello and go to refrigerate it on the bottom shelf of your refrigerator, and the plate that you put on top forms condensation from the cooling jello and it falls onto the jello and pools a bit towards the one edge of the bowl due to a slight incline in the refrigerator-shelf, and the jello under that liquid part has a marred surface, and tastes just the slightest bit like dill...
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