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| Dill: It's Not Just a Pickle Spice |
by Brenda HydeDill is not only a pretty foliage plant; it's fragrance is a "comfort smell" for many people. I barely touch it's feathery leaves and the smell of homemade dill pickles, crisp and savory, rubs off on my hands. At the same time, dill is an herb that is often passed over as just a pickle spice and is not truly appreciated. Growing Dill Dill can easily be grown from seed in full sun, and can even tolerate a slightly sandy soil. However, when first planting you should keep the soil moist until established. Do not move your dill; instead plant where you will be growing it. Thin the seedlings to 10 inches apart; they will grow about 3 feet high. Use the seedlings that you pull up; they are tender and delicious! Be sure to let one of the plants remain with it's seeds after the season is finished, so it will reseed itself. These plants will be much sturdier and hardier. Throughout the summer you can plant dill in 2 week intervals also, to maintain a supply of fresh leaves.
Using Dill Dill leaf can be clipped and used in cottage cheese, potato salad, cream cheese, tomato soup and salads. You may also sprinkle chopped young dill on broiling lamb, pork chops or steak during the last five minutes of cooking. The seeds that form on dill can be sprinkled on small pieces of toast or crackers with salmon that has been mixed with mayonnaise. Both the seed and leaf can be used in fish sauces. The fresh leaves can be frozen in small resealable bags and used in dishes. When the leaves are dried, they are referred to as dill weed in recipes. The seeds can be kept in a closed container and used as needed. Recipes Using Dill Cucumber and Sour Cream Dressing Ingredients: 1/2 cucumber, peeled, seeded and grated (1/2 cup) 1/4 tsp. salt 2 tsp. Dijon-style mustard 1 tablespoon vinegar or fresh lemon juice pepper to taste 1/2 cup sour cream 1/4 cup plain yogurt 1 tablespoon snipped fresh dill In a small sieve set over a bowl, toss the cucumber with the salt and let drain for ten minutes. In a blender blend the mustard, vinegar, pepper and salt to taste. Add the sour cream, yogurt and the dill. Blend the mixture, scraping down the sides until it is smooth. Add the cucumber and blend until combined. Makes 1 1/2 cups. Garlicky Beans with Dill Ingredients: 1 pound fresh beans 1 1/2 Tbs. butter 6 cloves garlic, peeled and halved 1 Tbs. chopped fresh dill 1/4 tsp. red pepper flakes, optional Trim, string and rinse beans. Cut into 1 inch. lengths, and steam until tender, 10 or 15 min. Drain. Melt butter in a skillet, add garlic, and cook over a very low heat about 5 minutes until soft. Mash or remove garlic, which ever you prefer. Add the dill and stir. Add your beans and pepper flakes, cover and cook over low heat about 5 minutes. Salt to taste and serve. Light Herbed Cheese Dip Ingredients: 1 package (8 ounces) light cream cheese 1/4 cup plain yogurt 2 tablespoons each fresh dill and parsley, chopped 2 small green onions, chopped 1/2 tsp. each minced garlic and salt Put cream cheese and yogurt in food processor and or blender and process 1 to 2 minutes. Add other ingredients and process for just 30 seconds to blend. Serve with raw vegetables. Tuna and Dill Tea Sandwiches Ingredients: 1 large can white tuna in water 1 tablespoon mayonnaise 3 tablespoons yogurt 2 tsp. fresh dill, chopped 3-4 chive leaves, chopped 1/4 cup chopped cucumber 1/2 tsp. grated lemon peel Mix together ingredients, and spread on thin bread that has had the crust cut off. Cut into triangles. If you wish a piece of lettuce can be placed on the sandwich also. |
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About the Author: Visit Brenda at OldFashionedLiving.com for more recipe ideas. |
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Let's Get Cooking!
