Dill – the taste of Gramma’s home cooking – especially pickles! As an herb, it belongs to the parsley family of plants. With such lacy, feathery green leaves, Dill is gracefully pretty. Fresh dill licorice-like flavour, with notes of celery and parsley.
HOW TO CHOOSE
Fresh dill weed should be fernlike with a deep green colour. Avoid leaves that are pale, wet, or wilting.
Wrap them loosely in paper towel and place in a plastic bag in the refrigerator for a few days. For much longer storage, chop finely, mix with water, and freeze in ice cube trays.
Leaves may also be dried and then stored in an airtight container in a cool dark place. Dried dill has a shelf life of approximately six months.
Snip the leaves and petite stems from the thicker stems with scissors. The thicker stems can be chopped and tossed into soups and stocks.
Dill can be used to enhance many foods and is especially popular in Greek, Hungarian, Polish, and Russian cuisines. Provides elegance yet a family favourite in gramma’s kitchen.
Quick & Easy Serving Suggestions
- The flavour of grandma’s chicken soup (added toward the end of the cooking process)
- Throw a sprig or two of dill in with the water while cooking potatoes or carrots. Then toss the cooked vegetables with fresh snipped leaves. Try this method when poaching fish as well
- Scrumptious with salmon, any fish dish for that matter
- Great for green salads: Toss the feathery sprigs in with the lettuce, sliced tomatoes, beets – almost any salad vegetable will benefit (i.e. cucumber salads)
- Make a sauce or salad dressing – Blend with garlic, sour cream or yogurt, salt and pepper. Add 2 chopped tablespoons of fresh dill weed per cup of mixture
- Commonly used in marinades and pickling
- An attractive garnish for food platters, food servings, soups, and eggs
- Dilled curry kebabs: Stir barbecue sauce with curry paste and salt. Toss with cubes of chicken. Once on skewers, roast at 3750F for 10 minutes. Sprinkle with chopped fresh dill and enjoy!
Complimentary Seasonings Dill goes well with oregano and mint, and may substitute for these two herbs as well. Here’s a few more lovely combinations: with mustard, horseradish, or parsley.
Cooking Tip Heat diminishes the flavour of dill weed, so it’s best to add it to a dish just before it is removed from the heat. Be encouraged, however, since this slight heating brings out the flavour of dill seed.
Substitute Dill is rich in mineral salts, so it’s a great flavor boost in a salt free diet.
Dill contains a powerful oil that relaxes muscles – may even calm the digestive system. Dill also contains vitamin C and flavonoids and is rich in minerals, especially calcium.
Dill weed (fresh), 5 sprigs (1g)
Total Fat: 0.01g
- Ever spoon-feed Gripe Water to a baby to relieve colic ? Well Gripe Water contains dill seed.