Dill: It's not just a pickle spice!
By Brenda Hyde
Dill 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.
The trick to growing
dill in pots is to harvest early and often. I have mine
on the kitchen windowsill, but after the frost I'll move
the pot outside to a sheltered sunny spot. You'll need
to sow at least two pots several weeks apart to keep
the harvest going longer. I like planting it in my herb
bed as well.
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.
Dill is has a fresh crisp taste when the leaves are used,
and a stronger, more pungent flavor when using the
seeds. Both are useful and wonderful in the kitchen.
For instance, when you can't think of another thing to
do with zucchini, slice it thin, sauté in olive oil and add
fresh dill leaves for a nice side dish. Add a little to your
cabbage dishes, tomato soups and sour cream for
potatoes. The seed is great used on homemade crackers
or bread sticks.
You can store fresh dill weed, which is now available year
round in most produce sections, for a few days in the
refrigerator. Place the stems in a glass of water and cover
loosely with a plastic bag. Be sure to keep the leaves
about the water level. The seeds keep well in an airtight
jar stored in a cool, dry place. Harvest the seeds just when
the seeds turn brown. Clip the seed heads with some stem
and hang up upside down to dry, with cloth or paper placed
underneath the drying plant to catch the seeds.
Once you plant dill, it will self sow year after year for you.
It will be handy to snip into egg dishes, tuna, with
cucumbers and a fresh addition to salads too!
Fresh Dill and Shrimp Salad
Ingredients:
1 pound small shrimp, cooked, shelled and deveined
1/2 cup finely diced celery
1/2 cup cucumber, peeled, seeded and finely diced
1/4 cup chopped fresh dill
2 tbsp. minced red onion
3/4 cup light or regular mayonnaise
2 tbsp. lemon juice
1 tbsp. mustard
1 tsp. anchovy paste
salt and freshly ground black pepper to taste
Place shrimp, celery, cucumber, dill and the onion
in a large mixing bowl. Whisk together rest of ingredients
except salt, and pour over shrimp. Toss well. Season
with salt and toss again. Cover and chill for several
hours. Stuff hollowed out tomatoes or serves on
lettuce greens. Serves 4 to 6.
Sautéed Summer Squash With Dill
Ingredients:
3 tbsp. olive oil
1 large sweet onion, sliced thinly and halved
6 to 8 small yellow summer squash, sliced
2 tsp. salt
1 tsp. black pepper
3 Tbsp. chopped fresh dill
Heat oil in large skillet and lightly brown the onion,
adding the squash, salt, and pepper. Cook, covered,
over low heat until squash is tender, occasionally
stirring. When the squash is done, stir in the fresh
minced dill and season with more salt if needed.
Serve warm.
New Potatoes with Dill Sauce
Ingredients:
1 pound small new potatoes, quartered
1 cup cream
2 tsp. fresh dill, chopped
Salt and pepper to taste
Boil potatoes for 15-20 minutes until just tender
with the skins on. In a small pan gently heat the
cream and dill, stirring constantly, until just very
lightly boiling. Reduce heat and simmer for a
few minutes. Add salt and pepper. Pour over
the cooked potatoes. Serves 4.
Tuna Salad With Fresh Dill
Ingredients:
6 ounce can tuna in spring water
1/2 cup diced celery
1/4 cup minced fresh dill
1 tablespoon fresh parsley, minced
1 tablespoon sliced green onion
4 tablespoons light mayonnaise
1/2 tsp. mustard
Combine all ingredients and serve on bread
for sandwiches or on lettuce greens as a
salad. This is good with the packets of tuna
available now, or you can substitute canned
salmon as well.
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 tsps. 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.
Dilled Green Beans
Ingredients:
3 cups fresh green beans, cleaned
3 cloves garlic, peeled and minced
1 tsp. salt
1/2 cup vinegar
1/2 cup water
1 bunch fresh dill, about 1 cup, chopped
Bring a large saucepan of water to a boil and place
beans in the pan. Cook for about 45 seconds, until
beans turn bright green. Remove from pan immediately
and rinse in cold water until beans are cool. Drain.
Combine the remaining ingredients in a large bowl.Mix
in the beans; cover the bowl and refrigerate at least 4
hours before serving. This will keep in the refrigerator up
to one week. 4 salad servings.
Dill Mayonnaise
Ingredients:
2 eggs
Fresh ground black pepper to taste
Juice of 1/2 fresh lemon
1 1/2 cups olive oil
1 tsp. Dijon style mustard
2 tbsp. chopped fresh dill
1 tsp. salt
In a blender, add the egg, lemon juice, salt and pepper.
Pulse quickly for about 10-15 seconds. Add mustard.
With the blender running at medium speed, add the
olive oil in a very slow, thin stream. Continue to add
the oil until it begins to emulsify with the eggs and
starts to thicken. Continue to add oil until it reaches
the thickness you like. Stir in dill and refrigerate. If you
have a mayonnaise that you like that is prepared, just
add the dill and mustard to that and mix. Use this on
salmon or crab cakes, or other seafood.
Fresh Dill Dressing
Ingredients:
1 pint lowfat or nonfat plain yogurt
dash black pepper
2 tbsp. chopped green onion, white section mostly
1 tsp. white wine or herb vinegar
1/4 cup chopped fresh dill
1 tbsp. fresh horseradish
Combine all ingredients; cover and chill. Use on
green salads or in pasta salads.
Dilled Potato Salad
1 lb. small new potatoes, cooked and sliced
1/2 cup peas, cooked til just tender
1/4 cup celery, thinly sliced
1/4 cup green onion, thinly sliced
1/4 cup regular or light mayonnaise
1/4 cup plain lowfat or nonfat yogurt
3 tbsp. fresh dill, minced
2 tbsp. herb vinegar
2 tbsp. Dijon style mustard
1/2 tsp. granulated sugar
1 clove garlic, minced
salt and freshly ground black pepper to taste
In large glass or plastic bowl, combine the cooked potatoes,
peas, celery, and green onion. In a small bowl, combine the
remaining ingredients. Pour the dressing over the potato
mixture and toss until all ingredients are coated. Cover and
refrigerate for 2-3 hours before serving. Serves 4.
Tomato and Dill Soup
Ingredients:
2 sweet onions, minced
2 cloves garlic, chopped
1 tsp. olive oil
4 cups chopped plum/Roma tomatoes
1 diced sweet red pepper
1/4 cup diced celery
2 tbsp. chopped green chilies
2 cups vegetable or chicken stock
2 tsp. fresh dill, chopped
2 tbsp. chopped fresh cilantro
1/2 tsp. cayenne pepper
salt to taste
Combine all the ingredients except dill, cilantro, cayenne
and salt. Bring soup to a boil and simmer for 25 minutes.
Allow to cool slightly, then puree in a blender. Stir in the
remaining ingredients and season with salt and pepper.
Serve warmed or chilled.
I made several types of dill vinegar blends last fall
as I harvested my herbs before the frost. My favorite
is a blend of dill, garlic and lemon basil. You could
also use any lemon herb and any basil variety.
Dill Garlic Vinegar
Ingredients:
1 clean quart jar with lid
white wine or distilled white vinegar
1 cup fresh dill sprigs
1 large peeled clove garlic
1/2 cup or so of lemon basil
Place the herbs in the clean jar and pour
over the vinegar almost to the top so the herbs
are covered completely. Place in a cupboard or
anywhere out of the sunlight and allow to sit for
about 3-4 weeks, shaking occasionally. Strain
out the herbs and the vinegar is ready to use in
place of lemon juice in salmon patties or crab
cakes, dressings, or tartar sauce. It's wonderful
added to sautéed green beans or cucumber salads.
About the author:
Brenda Hyde is editor of Old Fashioned Living, a freelance writer,
cook, gardener and Mom. Growing and using herbs has become one of
her favorite things.
Herb Seed Resources
Thompson & Morgan Seeds
Henry Fields
Organic Seeds @ Park Seed
