All About Dill and How it Is Used
We love fresh dill and use it often in our cooking. It gives the foods we love a little extra dose of delicious flavor.
Dill or dill weed as most people call it, is a pretty “feathery” green herb (plant) that is most commonly know for it’s addition to cucumbers when making “dill pickles.” Dill is considered a great pickling herb because it holds up well in form and flavor when added to the brine that makes pickles.
We would not have our beloved delicious dill pickles without the dill plant.
Dill is commonly used to enhance the flavor of fish, but it is also found in many of our soups and sauces as well.
Dill is a flowering herb and closely related to parsley, caraway fennel, and bay leaf. All the herbs we love to use in our cooking!
Herbs and spices add flavor to our foods without fat or preservatives, but even better reasons to use them, most are filled with vitamins and antioxidants.
There are 4 edible parts to the dill plant –
- Leaves – chop up and sprinkle on fish before cooking or mix with sour cream for a dill sauce.
- Flowers – throw the whole flower and part of the stem in the jar when making pickles.
- Stems – chop up the thinner stems to use right along with the leaves.
- Seeds – use whole or crushed.
Grow Your Own! Dill is very easy to grow yourself, just toss the seeds in a sunny area with good drainage after the last frost. Plant about 1/4 inch in the ground and wait about just a couple weeks to see growth!
Dill Fact – Dill weed actually refers to the leaves and stem of the plant but not the seeds.
The flower part of the dill plant is called the umbrels.
Dried Dill or Fresh Dill?
Always try to use fresh dill in recipes because it loses so much of its flavor during the drying process. Try to use the fresh dill a few days after purchase. You can easily freeze dill so this is a better option if you have extra or can’t use it right away.
A few of our favorite dill recipes –
We often add chopped dill to many of our egg dishes including our deviled eggs and vegetable frittatas. For scrambled eggs with dill, simple add 1/2 tablespoon of chopped dill to the eggs before cooking.
Creamy Dilly Sauce for Salmon: Stir 1/4 cup of chopped dill into one cup of sour cream. Mix in 2 teaspoons of lemon juice and 1/4 teaspoon garlic powder. Serve with baked salmon.
Dill Butter: Melt butter with a little chopped dill and a pinch of lemon juice to toss with freshly steamed carrots or boiled potatoes.
Steak Tiger Dill Sauce – Mix together 2/3 cup sour cream, 1/2 cup mayonnaise, 1/4 cup prepared horseradish, 1 teaspoon sugar, 2 tablespoons fresh chopped dill leaves
Quick Ranch Dressing – Mix together 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup milk, 2 teaspoons lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 tablespoon finely chopped dill, salt to taste.
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