Eight Foods That Become Healthier When Chilled in the Fridge

6. Dill: A Herb that Gets Stronger with Cold

Surprisingly, dill—a humble herb often used for flavoring—is one of the few non-starchy items on this list that becomes healthier when chilled. According to a 2017 study published in the journal Antioxidants, dill stored under cold conditions for 15 days showed a notable increase in phenolic acids, natural antioxidants that help reduce inflammation and may protect against chronic diseases. These compounds fight free radicals in the body, potentially lowering the risk of cancer, heart disease, and neurodegenerative disorders. Dill is a wonderful addition to chilled dishes like tzatziki, yogurt dips, or cold pasta and potato salads, where its refreshing taste and enhanced antioxidants can shine.